There’s no substitute for the fresh, foamy pleasure of beer on tap. Here are the Tel Aviv spots that pour the perfect pint
Why Israeli cuisine is so successful in the United States and Europe - while Israelis themselves prefer pasta and pizza
Ahead of opening of latest branch of his Miznon pita-restaurant chain in New York's Chelsea Market, the blandness of American produce has Eyal Shani genuinely worried about its chances of succeeding there
Josiane Mansoura reveals the confectionery's checkered history over three continents, the secret of its success, and why rich Syrians like Trump
Israelis eat almost double the amount of turkey meat Americans do each year. Why's that, you ask?
After three years running The Norman’s fine-dining brasserie, Barak Aharoni is rebranding it as a chef’s restaurant that draws from local dishes and ingredients
The book, like the man behind it, is hard to categorize. It’s not a classic cookbook, but it isn’t an autobiography, either
Now is the time to visit olive presses in the Galilee, where a few growers aim to bring the region’s superlative oil to world prominence
Chef Uri Scheft and restaurateur Gadi Peleg are embroiled in a bitter dispute including but not limited to recipe quality control, failure to deliver payments and even physical violence
Eli Kremer’s spicy sauces, not for the faint of palate, are prepared the old-fashioned way, slowly and in small quantities
Shaya says he was fired for speaking out against what workers at his award-winning New Orleans restaurant describe as a sexualized and abusive atmosphere
It's time to branch out your brunch to lesser-known but no less worthy places to start your day
In need of comfort food? Nechama Rivlin shares her recipes in honor of the holiday
Nordic Resistance Movement march in Gothenburg on Saturday could draw up to 1,000 people; court ruled Monday that it can’t go near the local synagogue but NRM says it doesn’t accept decision
Haaretz's food specialist Vered Guttman curates four menus for you to wow your Jewish New Year guests.
Beef cheeks with kidney beans, pumpkin jam and other edible blessings for the Jewish New Year from the Persian kitchen
Get ready for your jaw to drop at the variety, abundance and especially the high standard of food - a wild celebration of quality ingredients and inspiring creativity.
Get ready for the holiday with the ultimate recipes for everyone's favorite Shavuot dessert
Assaf Granit reveals how he juggles a group of successful restaurants with a TV career while trying to raise the next generation of chefs
The guilty seder pleasure of many Jews is popular with West Indians and African-Americans, too