Dafna Arad

Streisand is currently visiting Israel for the first time since 1984, receiving an honorary Ph.D. at Hebrew University, celebrating President Shimon Peres' 90th birthday, and performing for fans.

Kitchen Talks, a unique cultural exchange dreamed up by two artists/activists, brings together the culinary skills of African migrants with the curiosity and hunger of Israelis.

War games were a hit, geography games only had Jewish towns. A new book shows how these board games were not just child's play, but reflected the Zeitgeist of Israel's first decades.

At Bread Story, those who dream of carbs can feast on dozens of different breads, all crafted with love and with an eye toward elevating life's most humble food.

Over the years, Israelis' bread-eating habits have evolved - from simple 'standard bread' and rye to boutique-style, artisanal breads.

Chef Yuval Ben Neriah opened an Asian restaurant called Taizu in Tel Aviv this month, and expectations are sky-high.

Cafe Batya has been dishing up classic homemade food for over 70 years. With the eatery about to reopening in new Tel Aviv premises, its owners reminisce about the old days and keeping it in the family.

In Israel for a program sponsored by the French Embassy, the Jewish-French chef Thierry Marx talks about not only the molecular gastronomy for which he is known but also about his love for pastrami and and other Jewish foods. And he wants to open a restaurant in Tel Aviv.

Ido Hartogsohn and Boaz Yaniv use psychedelic drugs and think everyone could benefit from them. Psychedelics, they argue, have been given a bad rap, and in their new magazine they aim to rectify it.

Tomer Botner used social networks and crowd-funding to propel himself into the international market.

A decade ago, a one-of-a-kind , around-the-clock eatery opened its gates across from the Tel Aviv municipality. The owners look back at the concept, the criticism and the copycats.

Health Ministry officials say the proposal would promote a healthier lifestyle, while restaurateurs condemn it as ineffectual and impractical.

So your kids need braces? Let 'em know there are many ways to cope.

Israeli chef Moshik Roth, 41, who grew up in Yavne, south of Tel Aviv. and moved to Holland at the age of 23 is now considered one of The Netherlands' top chefs.

'Because politics has become a young and popular subject, the meetings have to be like that too,' says a poet and activist with the social-justice protests who has been moderating the bar discussions.

A young, inexperienced businessman has taken over the capital's famed Sakura restaurant and is now vowing to create 'a brand the likes of which you don't see in Israel.'

Assuming the persona of a devout Orthodox woman, Hovav offers a juicy mix of recipes, confessions and theater.

Israelis have always loathed Mexican food. Restaurateurs hope their new, 'higher-quality' product will change local skepticism, not to say revulsion.

In the face of tough new laws, restaurants are pushing smokers ever further from their tables.

With no financial backing, no experience and barely knowing how to operate a cash register, two artists-cum-restaurateurs stage a hipster extravaganza.

No kibbutz was ever in danger of receiving a Michelin star for its dining hall's cuisine, but that hasn't stopped two urbanites from penning a cookbook that pays tribute to its glory days.

When food critic Hila Alpert was asked to write a culinary guide to Haifa's Lower Town area, she squeezed the information into a couple of pages. What she put on the other 200 pages is testament to a restless soul who, by her own admission, writes the way she lives.

It's clumsy, slow, endangered – and delicious. This is the story of the slipper lobster, and the people who would save it from the curse of its own sweet meat.

The tip you leave on a restaurant table probably won't make its way straight into your waiter's pocket.

A surprising agreement with the Atarim development company will allow the elderly owners of an iconic ice cream shop to continue to enjoy a new lease on life.