Summer’s here! OU Kosher answers your questions on park BBQ grills, keeping kosher on a cruise and more…
OU Kosher presents questions frequently asked by consumers on the OU Kosher Hotline (212-613-8241) for the summer. Questions may also be submitted to firstname.lastname@example.org or chat with us by clicking on the chat bubble on the right bottom of the screen. * * * 1. Q: Is it possible to cook on a BBQ that was […]
Q: What is the reason for eruv tavshilin? A: When the second or eighth day of yom tov falls on Shabbat, or if Shabbat falls immediately after yom tov, it is rabbinically forbidden to cook or prepare on yom tov for Shabbat. When executed properly, an eruv tavshilin allows one to prepare food for Shabbat on yom tov. This year, the second day of Shavuot […]
It is customary on Yom Kippur when Yizkor (the memorial service) is recited, as well as on the Shalosh Regalim (Passover, Sukkot and Shavuot), to light a candle in memory of loved ones who have passed away. This practice was referenced as far back as the Talmudic times when it was recorded in Tractate Ketubot […]
The balance is a delicate one in an era when brand loyalty has diminished and tastes are ever more fickle.
The flavor industry has grown from rather humble origins in the mid-nineteenth century, when processed foods first came to prominence, into a $1.5 billion dollar industry that churns out 10,000 new flavors a year. For purposes of kosher certification, chemicals and natural ingredients the raw components of a flavor are divided into three categories: natural, non-kosher, and “in between.” The natural category includes tea, cocoa powder, honey, lemon oil and other inherently kosher materials, as well as chemicals derived entirely from natural sources, such as heliotropin, a transmutation of petroleum.
A history of the fat substitute Olestra and its Kosher status.