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‘Today we are Israeli in every sense’: tourism returns as the Golan Druze embrace a new, delicious chapter

Once widely identified with Syria, younger Druze in the Golan Heights increasingly embrace Israeli identity; in Mas'ade, ancient food traditions, contemporary cuisine and generous hospitality tell the story of a community in transition

Amir Kaminer | 08.29.26

Michelin restaurants let diners decide what to pay — and say it works

More than 100 restaurants in over 12 countries are joining a one-day ‘Pay What You Can’ initiative, serving their regular menus while letting diners choose the final price; organizers say revenues have often matched a normal service

Roy Elman | 08.28.26

Prehistoric Israelis ate snakes and lizards for 3,000 years

University of Haifa researchers found repeated cut marks on reptile bones, showing Natufians systematically hunted select species as permanent settlement took hold

Yogev Israeli | 08.19.26

Netanyahu hits favorite grill on campaign trail — and the restaurant goes into lockdown

Prime minister returns for a fifth visit to Hadera’s Shishlik Olga, where rooftop security, locked freezers and phone restrictions accompanied a campaign-trail meal as diners crowded in for photos

Tiki Golan | 08.18.26

Dinner in 5 minutes: 50 tips to help you survive the rest of August

Drink cold black coffee, treat yourself to fresh pineapple, quiet the WhatsApp groups, get to the beach at 6 a.m. and make green apple carpaccio; here are cool and enjoyable tips to help you survive the hottest month of the year

Nira and Ruthie Rousso | 08.17.26

A league of its own: One of Israel’s best brunches is hiding outside Tel Aviv

The croissants are superb, the sourdough is exceptional and the omelet sandwich alone justifies the drive to Kfar Daniel, but the wildly popular bakery is crowded enough that booking ahead is essential

Yehonatan Cohen | 08.08.26

Whip up this wholesome banana berry ice cream in five minutes

This easy homemade vegan dessert uses frozen fruit, dates and coconut milk for a naturally sweet, creamy treat

Gil Harari | 08.04.26

Iron, protein and biotin: What actually affects hair loss and healthy growth

Avocado, eggs, chia seeds and supplements are often promoted as hair-growth solutions, but the science is more nuanced; deficiencies in protein, iron, zinc or vitamin D may contribute to shedding, while unnecessary supplements can sometimes make it worse

Meital Levy | 08.02.26

Cold or cooked: Two simple recipes for perfect giardiniera

Vegetables, fruit and complete freedom: Nira and Ruthie explain how to build a sweet, sour and salty Italian relish from pantry staples, fresh produce or peppers that roast themselves overnight

Nira and Ruthie Rousso | 08.01.26

Foodies flock to Netivot for the market born in an empty parking lot

What began with Moroccan fish patties served from a table beneath an IKEA umbrella has become a Friday sensation, offering 60-year-old Tunisian recipes, Bukhari dishes born from October 7 trauma and craft beer honoring a fallen Golani soldier

Amir Kaminer | 08.01.26

Hummus, falafel and fried eggplant from the Tel Aviv-based HaKosem

Dan Hotels swaps the buffet line for Israel’s street food stars

The hotel chain is bringing market tacos, Vietnamese dishes, loaded meat sandwiches and HaKosem’s falafel into its Eilat dining rooms, expanding a guest-chef program

ynet Global | 07.27.26

All the style, none of the fuss: easy pecan pie bars recipe

A buttery shortcrust base meets a rich layer of toasted pecans, brown sugar and honey, with none of the rolling or blind baking, plus one simple trick to keep the sweetness in check

Lior Mashiach | 07.25.26

Where to eat in Rome: 6 spots for pasta, coffee, gelato and more

From airy focaccia and Jewish-style artichokes to oversized Tuscan sandwiches and unusual gluten-free gelato, these six addresses offer a reliable route through one of the world’s great food cities — without falling into the tourist-trap

Nitzan Kahana | 07.25.26

This Israeli startup says it can make dairy without animals

Israeli food-tech startup Plantopia raises $9 million to commercialize plant-grown casein, aiming to produce lactose-free cheese with the taste, texture and melting qualities of dairy

ynet Global | 07.22.26

Why 700,000 people ordered food they knew would never arrive

Food Never Comes lets users choose meals, add extras and track a fictional courier without paying or receiving anything; Its 23-year-old creator built it as a joke, but experts say its popularity reflects loneliness, stress and the desire to escape daily life

Roni Dori | 07.18.26