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Cooking

Think frying an egg is easy? A chef says think again

Soft whites and runny yolks or crisp, browned edges? Chef David Sadi of Israel's Bishulim culinary school explains how heat, oil and a lid change your fried eggs, why he cracks them into a bowl first and when flipping makes sense for breakfast

Sapir Gordo | 10.17.26

She cooks in couture and makes Skittles from scratch: Inside Nara Smith's viral empire

Model and influencer Nara Smith, 25, became a viral sensation by making everything from gummy candy to breakfast cereal from scratch while dressed in designer clothes; now her debut cookbook, 'Homemade,' brings 80 recipes to home kitchens

Lori Stadtmauer | 10.16.26

From Teva chemist to cooking star: how Hen Mizrahi found her recipe for success

After leaving her laboratory career to raise four children, the woman behind 'Hen in the Kitchen' built a family business with hundreds of thousands of followers; when October 7 silenced her channel for two months, her audience brought her back, searching for comfort in familiar homemade food

Galit Hareli | 10.10.26

Meet the French immigrant behind Israel's fast-growing gourmet delicatessen brand

Yonathan Bensoussan immigrated from France alone at 17 to serve in the IDF, became a social media star through viral videos and turned his passion for gourmet aperitif foods into a growing delicatessen business, with new locations, a food truck and a loyal following

Yaniv Pohoryles | 08.07.26

Aviva Siegel’s famous cinnamon rolls recipe carries a story of hunger, trauma and return

After more than two years away from the kitchen, former Hamas hostage Aviva Siegel is slowly reclaiming the cooking and baking that once defined her, including her famous salted-butter cinnamon yeast rolls

Nira and Ruthie Rousso | 07.06.26

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

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