A 'foam printer' puts intricate, personalized patterns on coffee in seconds.
Israeli company aims to harvest a new superfood and feed the world’s growing population.
New 'latticini’s' use of Biblical methods to create animal rennet passes muster with some certifiers, not all.
Kosher company celebrates mrriage equality with cookies, causing kerfuffle.
Some of the most unlikely brands hope that a hechsher will broaden their appeal.
The Israeli chef spoke with The Jewish Week from L.A. about IDF food, kashrut and making Quentin Tarantino laugh.
Danielle Gould's company, conferences and hackathons are designed to create a better food future.
Herea are they perfect complements to your dairy fare.
It isn't surprising that a nice Jewish guy came up with the idea for a chicken soup-flavored potato chip.
The James Beard Foundation taps Alon Shaya as best chef in the South.
Alon Shaya mixes Israeli inspiration and the Big Easy's ingredients.
Bamba and its snackfood sisters are Israel's version of the Proustian madeleine. Happy Yom Ha'Atzmaut!
The freaky fungi are delicious, and they can also help us defend ourselves against biological weapons.
Alan Kaufman says mushrooms chose him; top chefs choose his mushrooms.
Pair the Backsberg 2013 Merlot with your favorite brisket recipe.
A former restaurateur is bringing his appreciation for classics and architecture to bear on Passover.
A James Beard award-winner seeks your support for a film that tells the story of the Jewish state’s cuisine.
- 1 of 4