Food

30°

Weather

YnetGlobal Channels

Sites & Sources

more channels

Contact

Food

Rinsing, mixing and peeking: these are the mistakes that ruin your rice

It appears in almost every meal yet many of us still make basic mistakes; we went on a journey to uncover the truth about rice: what really separates basmati from jasmine, why a chef insists you shouldn’t rinse it (unless it’s for sushi) and what common error turns rice into mush

Sapir Gordo | 02.22.26

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

'Kosher Guru' Gabriel Boxer tours Judea and Samaria with AFJS

Swapping restaurant reviews for Israel advocacy, Kosher Guru finds new mission

After building a global following around food and travel, Gabriel Boxer now uses his platform to explain Judaism and counter anti-Israel narratives, saying rising hostility pushed him to prioritize education despite losing followers

Alexandra Lukash | 02.16.26

Arkia names international chef Shahaf Shabtay to lead in-flight cuisine

After El Al teamed up with Assaf Granit, Arkia unveils its own culinary move, appointing chef Shahaf Shabtay to overhaul menus on long-haul flights, starting with New York, Thailand and Vietnam, and launching a special ‘chef on board’ flight

Iris Lifshitz-Klieger | 02.10.26

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

Gelatin, once and for all: How to use it the right way

From creamy mousses to no-bake cheesecakes, gelatin is a quiet workhorse in desserts; here is everything you need to know to use it properly, avoid common mistakes and achieve a smooth, stable texture without giving away your secret ingredient

Idit Hayat | 01.29.26

When stability breaks, solidarity steps in: inside Leket Israel’s 2025 year of crisis and compassion

From emergency mobilization during war to feeding nearly half a million people weekly; 70.6 million pounds of produce rescued, 120,000 volunteers mobilized and nationwide emergency response during Operation Rising Lion

ynet Global | 01.25.26

From pizza to hot dogs: How invented food holidays became a powerful marketing tool

What began as playful marketing ideas has evolved into a crowded culinary calendar, with unofficial 'national days' driving promotions, online buzz and real boosts in restaurant and grocery sales across the U.S.

Yaniv Pohoryles | 01.25.26

Tel Aviv Exchange bets on food sector boom

As investor focus shifts from risky startups to reliable essentials, the Tel Aviv Stock Exchange expands its retail index to include food companies, following a wave of IPOs and surging wartime demand for basic goods

Navit Zomer | 01.22.26

Five standout food spots in Netanya, the coastal city reinventing itself as dining destination

From generous appetizers and spicy flavors to Italian carbs, Thai market food and refined sushi, Netanya’s evolving food scene reflects a confident city whose diners want bold tastes close to home

Amir Kaminer | 01.16.26

Make homemade turkey pastrami with honey, garlic and paprika

Perfect for a New Year's dinner at home: How to make perfect pastrami at home that is tastier, healthier, and something to be proud of

Nofar Zohar | 12.31.25

The hidden health costs of late-night eating

Studies show eating late disrupts digestion, appetite hormones and sleep, slows fat burning and raises risks of weight gain, blood sugar imbalance and gut inflammation, especially in people with sensitive digestive systems or chronic stress

Adi Zusman | 12.13.25

Warm meals, warmer hearts: how Leket Israel is sustaining the country’s seniors this winter

As temperatures drop, Israel’s national food rescue organization steps up—serving 415,000 people weekly, nearly half of them seniors, and giving comfort, dignity and connection to those who need it most

ynet Global | 12.09.25

Rustic bean stew that delivers rich taste of traditional cholent

It delivers the deep, familiar flavor of cholent but with a much shorter cook time; after two to three hours on the stovetop, you get a richly seasoned, satisfying dish

Amit Donskoy | 12.05.25

Harvest of hope: volunteers saving Israel's farms one row at a time

After October 7 stripped farms of workers, thousands answered the call to keep Israel's agricultural heart beating; over 100,000 volunteers have mobilized to rescue crops and feed families in need; what began as crisis response has forged an unbreakable bond between the land, its farmers and those who refuse to let terror win

ynet Global | 12.04.25

Previous Articles More Articles

Hot Tags

Today

This Week

This Month

Abuse AI AI agents Amine Ayoub Animals Anthropic Antisemitism Artificial Intelligence Ayatollah regime Bahrain

Hot Tags

Today

This Week

This Month

Abuse AI AI agents Amine Ayoub Animals Anthropic Antisemitism Artificial Intelligence Ayatollah regime Bahrain