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America’s Best Jewish Baker Isn’t Jewish

How minister’s daughter Melissa Weller became the queen of bagels and babka

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Rolling Up a Different Kind of Strudel

This humble pastry is the perfect dish for Simchat Torah. And it’ll cure your hangover, too.

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Breaking the Fast

As it gains popularity as a social event, the meal that ends Yom Kippur can sometimes eclipse the holiday itself—but ultimately, it reinforces our sense of community

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A New Cake for a New Year

Long a dull staple of Rosh Hashanah tables, honey cake is having a renaissance, with a wide range of new variations

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A Forgotten Taste of Europe

A mother and daughter bring old recipes back to life in ‘The German-Jewish Cookbook’

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A Cookie Filled With Sweetness—and Family History

My Aunt Eva’s recipe came with my family from Eastern Europe more than a century ago. Today, I bake them in memory of my mother.

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Legendary Cookbook Turns a New Page

‘Second Helpings, Please!’ has been teaching Canadian Jews how to cook—and raising money for charity—for nearly 50 years

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A Lust for Lox

Herring curer Eric Moed bids farewell to New York with a photo exhibit about a fish of a different color

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Meet the Jewish Inventor of the Slow Cooker

And shut up about your Instant Pot

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Prison-to-Table Cuisine

Bino Gabso, better known as Dr. Shakshuka, has the prescription for what ails Tel Aviv’s fast food customers: a recipe he perfected behind bars

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Preserving a Jewish Culinary Tradition

Pickling goes far beyond the barrel of half-sours

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Beet the Heat With Borscht

How to make a perfect cold coup for summer

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A Taste of Jewish New York

While some tours take visitors to the Statue of Liberty and the Empire State Building, these guides lead tourists to the city’s best bagels and babkas

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Pitas, Pride, and Prejudice

Israeli cuisine is the all the rage in New York these days. But it’s missing one key ingredient: nationalism.

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Pickles and Prose

Tel Aviv literary events bring together sour food and sour stories, with sweet results

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A Dish That’s Perfect for Shavuot—or Breakfast Any Time

Move over, blintzes. A Romanian dish called malai, made from cornmeal and ricotta cheese, is a new holiday favorite.

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All Shakshuk Up

Episode 90: Jack’s Wife Freda co-owner Maya Jankelowitz on bringing South African Israeli comfort food to New York City, and JTS professor Barry Holtz on Rabbi Akiva’s life and legacy

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Pastries, Filled With History

In Seattle’s Sephardic synagogues, women have come together to bake for more than a century. Will a younger generation continue the tradition?

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Schnitzel Conquers the World

The Israeli version of the dish is popping up on menus across the U.S.

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Israelis Go Nuts for Bamba

The story behind the country’s beloved snack food

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This Sausage Is Kosher—Because It’s Made of Chocolate

How Schockoladenwurst came from Germany to El Salvador, and why this pareve dessert should make its way to your table

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Becoming a ‘Proper Jew’ in the Kitchen

After I converted to Judaism, I learned how to make gefilte fish—two different ways, from two different women

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My Mother’s Matzo Brei

In an excerpt from his new memoir, Peter Gethers tries making an old Passover favorite

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The Bagel Show

Episode 85: New York vs. Montreal bagels, intrepid bagel makers from Cleveland to Australia, plus Israel’s beigale scene

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A Festive Seder Meal—With a Side of Rice and Beans

As more Jews permit consumption of kitniyot for Passover, the holiday menu continues to expand

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The Instant Pot Is the Kitchen Gadget You Need This Passover

More flavor in a fraction of the time? Now that’s going from bondage to freedom.

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Joan Nathan Maps Out the World of Jewish Food

Her new cookbook, King Solomon’s Table, collects recipes from around the globe—and across the centuries

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From the Menu to Your Kitchen

The Palomar and Jack’s Wife Freda—two popular Jewish restaurants—bring their recipes and their respective personalities to new cookbooks

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A Purim Treat That’s Fit for a Queen

Move over, hamantaschen. Queen Esther’s toast is going to turn everything you thought you knew about Purim upside down.

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The Rise of Halal-Certified Food

Mirroring a model set decades ago to certify kosher products, American Muslims witness the growth of the ‘Muslim hekhsher

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