Of the Earth

Salt, that old standby, gets fancy

The Boiling Point

What Israel’s coffee culture says about the country’s future

Under a Tuscan Sun

A debut novelist talks about love and tomatoes

Sweet Old World

The humble origins of American candy dynasties

Passage to India

The kosher appeal of subcontinental cuisine

Bread and Salt

Homemade pretzels as housewarming gifts, and other topics in modern Jewish eating

Always Coca-Cola, Not Always Kosher

How Coke got its rabbinic stamp of approval

God’s Zagat

Dining with the Deity has its own rules

The Law Won

Hope that love could bend the rules of kosher observance only went so far

Meat Up

David Sax celebrates the wonders of rolled beef, tongue, and other deli treats

Spicing Things Up

Israeli food makes a splash in Dubai

There’s the Rub

A new restaurant prompts a writer to rethink his Jewishness

An Acquired Taste

A toast to Cel-Ray, the one and only celery soda

American As Apple Pie

Tracing the bagel from its humble origins to its berry-tomato-poppy ominpresence

Land of Plenty

Dining out in Israel with food aficionado Janna Gur

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