kosher

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

Why does a kosher certificate matter? Business owners might feel slighted when observant Jews pass on eating at their establishments despite promises of everything being kosher. But what about the kitchens at home?

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.

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

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.

95 years after its founding, 'Ein Harod' Kibbutz's dining hall received kosher certification by Rabbi Asher Gabay. The decision followed a five-year debate among kibbutz members, culminating in a secret ballot vote to become kosher.

The glycerin in cola is derived from a type of fat, which is where kosher concerns begin. What fat source is used for glycerin production - is it palm oil or possibly animal fats?

Is there a logical explanation for the prohibition of eating insects, and impure animals and birds?

The importance of vigilance in kosher food preparation

Crafting the perfect shawarma experience while navigating kosher considerations

The new kosher update from the Chief Rabbinate addresses cheese products, particularly important as Shavuot approaches

On the controversy surrounding the kosher status of turkey, which began 100 years ago