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Pressure, stopwatches and schnitzel: Inside the IDF’s MasterChef-style cooking exam

Forget everything you thought about army food; reporters get a rare look inside the IDF cooking school where military chefs face intense final exams, racing the clock to create restaurant-level dishes for the soldiers they serve

Roy Elman, Sapir Gordo | 03.07.26

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

Rose cookies are more than pretty — they are striking, elegant and unforgettable

Make rose cookies for Purim

These rich, melt-in-your-mouth cookies are the undisputed 'queen' of mishloach manot, or Purim gift baskets; they are delicate, beautiful and impossible to resist; we provide a new version of the rose cookie that you probably haven't made yet

Sweet Dooly | 02.23.26

Your pre-workout could be ruining your gains: what to eat before and after training

As spring draws people back to exercise, experts say proper pre- and post-workout nutrition supports energy, recovery and injury prevention, with balanced meals, hydration and seasonal produce playing key roles

Meital Levi | 02.23.26

Craving something sweet? 5 healthy guilt-free desserts

Sweet treats often come with guilt over their impact on weight and health; clinical dietitian explains why not all sweets are harmful, why moderation is key to a balanced diet and shares five healthy dessert recipes you can enjoy without regret

Roni Ben Adiva | 02.23.26

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

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AI Aliyah Allergy Amine Ayoub Analysis Andy Burnham Anthropic anti-Israeli Antioxidants Antisemitism