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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

Frozen yogurt mentions soar 320% as Google Maps reveals 2026's hottest food trends

Google Maps analyzed a year of reviews, ratings and directions searches across 10 cities, finding a 320% jump in New York mentions of frozen yogurt and a 168% rise for Tokyo's mochi, while old restaurant favorites continue to draw interest

Roy Elman | 10.17.26

Are these 7 common spices secretly good for your health?

Can turmeric reduce inflammation, ginger ease nausea and cinnamon help control blood sugar? Research reveals which common spices offer proven health benefits, where evidence remains limited and why cooking with them differs from taking supplements

Yael Benvenisti | 10.11.26

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

Same grapes, one meter apart: Why Burgundy can cost $50 or $10,000

Filmmakers Michael Dweck and Gregory Kershaw spent 2½ years inside Burgundy, where tiny plots can produce wildly different prices and young winemakers face a land market that makes ownership nearly impossible

Amir Kaminer | 09.24.26

Bread, rice and pasta aren’t the enemy: The carbs that may boost your health

A new study found that replacing refined grains with whole grains may improve cholesterol, blood pressure, blood sugar, weight and other cardiovascular risk factors, with the greatest benefits seen at 60-100 grams a day

Luda Nevo | 09.22.26

Sweet honey challah for Rosh Hashanah, shaped like a flower or crown

Recipe developer Batia Sorek turns her signature challah into a festive honey-filled centerpiece that is parve, beautiful and easier to shape than it looks

Batia Sorek | 09.12.26

More than a colorful side dish: 10 reasons to eat more beets

Beets and Swiss chard offer nutrients, antioxidants and versatility beyond the Rosh Hashanah table; Here are 10 reasons to eat more of them, from potential benefits for blood flow to simple ways to make the most of them in the kitchen

Dr. Aya Ben Shalom | 09.11.26

Feeling guilty after a holiday feast? Don’t try to 'make up' for it

After a big holiday meal, fasting, skipping meals or overexercising can do more harm than good; Experts recommend returning to normal eating, staying hydrated and exercising moderately rather than trying to 'compensate' for overeating

Meital Levy | 09.11.26

Showstopper of a dish: Meat-stuffed cauliflower

Rosh Hashanah recipe: meat-stuffed cauliflower with honey-mustard glaze

A festive whole cauliflower packed with juicy seasoned beef, brushed with a sweet, punchy glaze and roasted until deeply golden — an impressive holiday centerpiece you can prep a day ahead

Rachel Kroot | 09.10.26

Spicy food linked to longer life and lower heart disease risk

Large studies link regular chili consumption to lower mortality and reduced heart, cancer and lung disease risk, but experts stress the evidence does not prove cause and effect

Tzur Gueta | 09.05.26

‘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

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