IBM’s supercomputer, Watson, can generate ingenious, original recipes, but does it really understand why humans love food?
After a burst blood vessel nearly killed her, Jessica Fechtor discovers the restorative power of baking—and receiving—a cake
Eyerlekh—unlaid eggs found inside slaughtered hens—were a Jewish delicacy. Now they’re hard to find. So I went on an egg hunt.
‘The Vilna Vegetarian Cookbook’ offers insight into the city’s prewar culinary scene—and pioneering restaurateur Fania Lewando
A convert to Judaism reflects on the Jewish woman who embraced her, and honors her with a holiday recipe
Video: This Ukrainian sour sorrel soup is a refreshing way to welcome summer
While this rolled, filled cookie has its roots in Europe, the version you know and love is a New World creation
Video: Fry up these savory snacks at home, and make your own spicy harissa for dipping
The bread of affliction never tasted so good, thanks to Marcy Goldman’s recipe for caramel-covered buttercrunch
As we remove the chametz from our house, it’s time to reconsider how much food we throw away all year
The ‘Top Chef’ alumnus and owner of Ditmas in Los Angeles prepares to open Bedford Kitchen in Queens
Video: The Old World meets the New World in one delicious cookie
The Wandering Chew’s pop-up dinners showcase a diverse world of Jewish cooking, from Iraqi kubbeh to Mexican gefilte fish
The Los Angeles millennials behind Challah Hub take their passion to the streets and mobile platforms
Vegetarian. Vegan. Kosher. Whatever. It’s cold outside. Have some soup. You’ll feel better.
Michael Twitty’s complex identity—and a deeper understanding of culinary history—comes through in his cooking
Mimi Sheraton on her new book ‘1,000 Foods To Eat Before You Die,’ her mother’s chicken soup, and her least-favorite Jewish dish
Hadas Meir found her spiritual calling as a baker. Now she hosts workshops about Judaism and bread.
I scoured continents and hundreds of kugel recipes for one that felt like a birthright
Video: Grab the schmaltz, and don’t skimp on the onions when you’re making this uniquely Jewish dish
Hold the applesauce and skip the sour cream. Grab some pico de gallo and wrap your Hanukkah treats in a breakfast taco instead.
From chicken fritters to honey-drizzled fried dough, a Moroccan menu gives the holiday a unique flavor
‘Stop at the Red Apple’ tells the story behind the iconic roadside restaurant that fed Jewish vacationers for more than 50 years
Video: Make a traditional American holiday feast, with a recipe for stuffing that brings Jewish flavors to the table
Israeli culinary expert Janna Gur gathers traditional recipes from across the Diaspora in her new cookbook, ‘Jewish Soul Food’
Phyllis Koegel, OU Kosher’s only female executive, persuades food companies to get certified with a hekhsher
What do you do when Halloween falls on Shabbat? Braid together your Jewish and American traditions in a sweet loaf of bread.
Video: Filled with warm rice and unexpected spices, they’re perfect for a cool autumn night—as a side dish or vegetarian entree
Across Israel, new gourmet-pita stands serve up high-end fast food for discriminating diners on a budget
‘I didn’t pick kosher. Kosher picked me,’ says ‘Top Chef’ contestant Katsuji Tanabe, who runs L.A.’s Mexikosher restaurant