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Cooking

Why salmon is orange, how much to eat and the biggest cooking mistakes to avoid

From the truth about Atlantic and Pacific salmon to the secret behind its orange color, experts explain how much salmon to eat, the healthiest ways to prepare it and the common cooking mistake that leaves the fish dry

Sapir Gordo | 06.13.26

Tender chicken and soft noodles in a rich Silan and onion sauce

What makes this one-pot chicken dish truly special, beyond its speed and simplicity, is how the rich flavors of the chicken and sauce soak into the noodles, leaving them irresistibly tender and full of flavor

Raheli Krut | 06.07.26

The potato mistakes ruining your fries, mash and roast potatoes

Israel grows dozens of potato varieties, each suited to different dishes; experts explain why skin color misleads, how to cook them properly and why washing too early hurts quality

Sapir Gordo | 05.29.26

Rare 180-year-old cookbook reveals secrets of kosher cuisine at the Victorian Jewish table

Ahead of Shavuot, the National Library of Israel presents a rare copy of what is believed to be the world’s first kosher cookbook, an 1846 English volume with dairy dishes, beauty tips and recipes often attributed to Lady Judith Montefiore

Shilo Freid | 05.19.26

Beyond potatoes: a chef turns a bonfire into a forest fine-dining experience

No marshmallows and no potatoes: Assaf Kamar joins a lavish meal cooked entirely over a bonfire and discovers how char becomes the ultimate seasoning, from spit-roasted chicken to meaty shakshuka and a French tart

Assaf Kamar | 05.05.26

Never pour it down the drain: the biggest mistakes we all make with cooking oil

It’s in nearly every kitchen, from emelets to cake, yet most of us get it wrong; why schnitzel turns greasy, which oil can ruin your steak, and when oil becomes toxic; also: plumber explains the habit that clogs your pipes

Sapir Gordo | 04.17.26

Love that smoky crust? It may come with hidden risks

As charred meats and burnt-sugar dishes surge in popularity from New York to London, health experts warn that frequent high-heat cooking can produce chemicals linked in lab studies to cancer and other long-term health concerns

ynet | 02.26.26

Don't put fried schnitzels on paper towels: 13 common kitchen mistakes you’re probably making

Where do you store your tomatoes? And when was the last time you checked the condition of your spices? Even those who think they are cooking experts make some basic mistakes; here's how to fix them

Tiki Golan | 02.19.26

No oven needed: Five easy, crowd-pleasing skillet frittatas

With minimal hands-on work and no baking required, these five skillet frittatas provide an easy, dependable way to put a warm, filling meal on the table

Amit Donskoy | 01.30.26

The tuna question: protein hero or misunderstood staple?

A familiar pantry staple, canned tuna turns out to be more complex than it seems, raising questions about oil versus water, species differences, mercury concerns and a common habit that may be quietly reducing its health benefits

Sapir Gordo | 01.24.26

The one pasta mistake we all make and why it ruins dinner

Beloved and easy to make, pasta is a staple in Israeli kitchens, but many cook it all wrong; experts reveal why shape matters, what not to do at the sink and how to turn this carb favorite into a healthy, balanced meal

Sapir Gordo | 01.19.26

The common mistakes that ruin your rice and how to fix them

From using the wrong amount of water to skipping the oil and opening the pot too soon, chefs explain the simple steps that turn everyday rice into a reliably fluffy, flavorful dish

Tiki Golan | 12.04.25

Add salt before the lemon: the rules for the most popular fruit in the kitchen

Most of us are familiar with just one or two types of lemons, but in Israel, several varieties are grown, each with its own unique characteristics and culinary uses

Sapir Gordo | 12.02.25

10-minute corn soup with noodles: the ultimate comfort meal for lazy days

When you’re under the weather or just too tired to cook, this quick corn soup with noodles is the perfect fix; inspired by a mother’s kitchen wisdom, this recipe blends creamy corn and tender noodles into a bowl of pure comfort

Sweet Dooly | 10.24.25

Five mistakes that could ruin your tahini and how to get it right every time

Chef Rafi Cohen shares five essential tips for making perfect tahini at home, from using ice water and fresh sesame paste to avoiding common mistakes that can ruin flavor and texture, including one seasoning you should never add

Tiki Golan | 10.23.25