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I, Robot Chef

IBM’s supercomputer, Watson, can generate ingenious, original recipes, but does it really understand why humans love food?

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A Taste of the Former Soviet Union in Brooklyn

‘The indulgent nibbles ranged from crackers heaped with piles of orange caviar to delicacies like pieces of cow’s tongue’

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Israeli Government Orders Closure of Country’s Largest Slaughterhouse

Televised exposé shows alleged abuses of animals, including Australian cattle

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It’s International Falafel Day!

So take a bite into Tablet’s delicious coverage of the fried chickpea delight

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A Very, Very Short Food Journey of NYC

Because Yelp needs help!

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Israeli-Made ‘Genie’ Machine Produces Insta-Food

Send one to Tablet; I double-dog-dare you.

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Gary Shteyngart Really Just Wants a Bagel

The novelist’s Grub Street Diet is chock full of kasha, whitefish, neuroses

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Seeking Knishes, Finding Lobster Rolls

New England native finds two kinds of comfort food on the Lower East Side

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Where To Eat in Tel Aviv This Summer

From chic fast food to eco-friendly, six restaurants worth a visit

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Anthony Bourdain Honored for Scenes in Gaza

The chef filmed an episode of his popular CNN show Parts Unknown in Israel

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Philadelphia’s Jewish Dining Scene Steps Into the Big Leagues

From bagel bakeries and hummus joints to upscale kosher eateries, new restaurants have changed the city’s culinary profile

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Brooklyn BBQ Finds Its Way to Jaffa

At Pundak De-Luxe, all the food is locally sourced—even the pork

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Now You Can Dine Like Action Bronson

The rapper’s picks for sushi, kebab, Peruvian chicken, and empanadas

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Cooking Workshops Offer Israeli Foodies a Taste of African Cuisine

Kitchen Talks events allow migrants from Eritrea, Sudan, and elsewhere to share their recipes, and break down cultural barriers

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A Sweet Deal for Honey & Co.

The Israeli owners of London’s intimate Middle Eastern restaurant score a six-figure cookbook deal

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The Finest of the Fats

Food writer Michael Ruhlman develops a taste for Jewish cuisine’s key ingredient in The Book of Schmaltz

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Bringing Spa Cuisine Home

Rancho La Puerta’s proprietor pioneered healthy eating. Now she teaches guests how to keep food simple.

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Israeli Cheese Goes Artisanal

A year after the ‘cottage-cheese protests,’ Israel’s boutique cheese-makers face a busy Shavuot

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Grandma’s Lost Challah, Found

How I discovered a recipe for the sourdough bread my grandmother made, before she died in the Holocaust

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Israel’s Great Unknown Chef

The revered chef Hanoch Bar Shalom, who died last week, reinvented Israeli cuisine by embracing local food

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A Disappearing Delicacy

As ptcha—a classic Ashkenazic dish made from jellied calves’ feet—disappears from deli menus, American Jews lose a culinary link to past generations

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Cooking Up Spain’s Jewish Past

Medieval Sephardic recipes come out of hiding at La Vara, a new restaurant in Brooklyn that reconnects Spanish cuisine with its Jewish roots

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Turkish Memories, Jewish Food

The new culinary memoir The Ottoman Turk and the Jewish Girl preserves an immigrant family’s history—and its treasured Passover recipes

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Melting Pot

Iraqi-style soup dumplings seem somehow authentic, the embodiment of a less clichéd, more complex Israel—but it turns out they, too, are hybrids

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Hot Stuff

A brief guide to knishes in the United States

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Hungry for Assimilation

The pickle, reviled by American food purists, was a staple of the Jewish immigrant diet

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Reading and Eating

Food pairings for Nextbook Press books

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We Hereby Claim the Sandwich For the Jews

Hillel’s invention predates that English earl by centuries!

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Traditional Jewish Food: A Defense

Some of us are actually okay with who we are and what we eat

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With Food Prices Rising, Should Jews Panic?

Keep your bacon and beer