The laws of kashrut indirectly affect non-food-related aspects of the kosher culinary industry
Restaurants in Israel push for changes to kosher-certification rules
Israel’s leading chefs are taking the city’s food in a new direction
Chefs and owners are going without official certification to cut costs and broaden their clientele. Will kashrut-observant diners still come?
There’ll never be a Moo Goo Gai Pan quite like Schmulka Bernstein’s
Why do upscale kosher restaurants have such a short lifespan? Economics play a part, but so does culture.
The Central American capital’s Jewish community is still relatively small, but the restaurant scene offers an unusually large range of options
The ‘Top Chef’ alumnus and owner of Ditmas in Los Angeles prepares to open Bedford Kitchen in Queens
‘I didn’t pick kosher. Kosher picked me,’ says ‘Top Chef’ contestant Katsuji Tanabe, who runs L.A.’s Mexikosher restaurant
From bagel bakeries and hummus joints to upscale kosher eateries, new restaurants have changed the city’s culinary profile
Synagogues are full and kosher restaurants abound as liberal immigrants, Orthodox singles, and secular Jews come together
On the Upper West Side, a place to grab a hamburger and a (pareve) shake while you watch the Yankees or the NBA finals
Washington’s restaurant scene may be booming, but D.C. still isn’t a capital place to find good kosher eats
Joey Allaham is enticing Madonna and Ricky Martin with his upscale, glatt kosher restaurants
The owners of Jezebel, a new restaurant in Manhattan, try to give kosher cuisine a trendy home downtown
The Russian capital’s recent boom in kosher restaurants shows that kashrut isn’t just for Jews anymore