kosher

Discover why Jewish communities weren't affected by the mad cow disease in England and the benefits of eating kosher food.

Gennady Muller, an immigrant from the Soviet Union, decided he was tired of hearing accusations against the ultra-Orthodox community. As a result, he closed the 'Vox' restaurant at Ashdod's Arches Beach and opened a network of strictly kosher cafes. "I believe you can profit without working on Shabbat."

For three years, Hanan Pazilov operated the only bakery in Modiin open on Shabbat. Last week, he announced a major shift: the bakery will now become kosher. What inspired this change? An inspiring interview reveals all.

A concise and comprehensive guide to checking the special foods eaten on Rosh Hashanah to ensure they are bug-free

Not everyone appreciated Chef Liran Bleu's decision to turn the Temple Restaurant in Kfar Saba kosher, but he counters: "In Israel, a non-kosher restaurant has no right to exist."

Learn how to maintain a kosher kitchen, what is permitted to eat, the importance of kosher certification, and more.

Who may drink mother's milk? What about fish without fins? Why is royal jelly permitted? And when should we compromise our standards?

Milk spilled into hot chicken soup: now what? A piece of meat fell into cheese fondue: can the dairy dish be salvaged? And much more...

How to use ovens, microwaves, and dishwashers when you only have one for both meat and dairy foods. A concise and easy-to-follow guide to everyday scenarios

Meat and dairy may never be mixed, but why don't we eat fish with meat? And what about fish with cheese (and that pizza you just baked)?

Can milk be used in a bread dough? What about dairy caramel doughnuts? Why are some cheese-filled pastries triangle-shaped? And more...

What Jewish law teaches us about health, healing, food, blessings, and daily care

What is the viewpoint of our sages on the prohibition of eating non-kosher animals? How is the concern for kosher food also related to maintaining bodily health? What are the health damages of consuming blood, creeping creatures, and insects?

How an Ashdod franchise owner closed on his busiest day and found a deeper purpose

Recently, there has been a noticeable increase in restaurants deciding to close on Shabbat, stop selling non-kosher products, and become kosher, with some even adopting the highest kashrut standards. While some consumers are upset at what they call 'religious coercion', others recognize the market's demands. "Many people are becoming more religious and this is what they want," explains the CEO of the 'Burgers' chain without apology.

How Israel’s salt is produced through solar evaporation, the fascinating Talmudic roots of salt-making, and the halachic questions it raises

Curious about what blessing is recited for liver? Here's all the information, including an explanation about the quantity needed for a blessing.

How sugar is refined, why some additives once came from animal fat, and what modern kosher supervision ensures today

Explore the surprising explanation of why honey remains pure, revealing the harmony between faith and scientific discovery

Alexander Yaron Moses was a regular kashrut inspector who, over time, met many people wanting to make their home kitchen kosher without knowing how to do it themselves. Recently, he and his wife started a project, "The Supervisor – Koshering the Kitchen," aiming to kosher as many kitchens as possible, and hearts too, to bring redemption closer. A glimpse into an innovative project.