For the last 15 years, the Thaifex World of Food show in Bangkok has been the ultimate food show for innovation. Vendors and visitors travel from across the globe to show off their food and beverage products or to sample some of the products that may not have even hit the market. Some of the […]
Let us take a close look at the trip these baked goods took from the time the flour was milled until it was brought into the Jewish home. Is it as simple process as one is wont to assume? While many of us bake at home, the neighborhood bakery is a very different type of operation. As we will see, the neighborhood bakery is significantly more complex and has its unique kashrus issues.
Mi-Hu Yehudi? Here’s an Erev Shabbos “mishap” you don’t hear about very often… A rabbi, the scion of a rabbinic dynasty, sees that things are particularly busy in his home one Erev Shabbos and he asks his Hispanic non-Jewish housekeeper if she can perhaps stay into Shabbos. She agrees readily, but on one condition: they […]
Plan on attending your cousin’s Bar Mitzvah party next week? Or your neighbor’s daughter’s wedding next month? As an increasing number of semachot are catered at non-kosher hotels, it is important for the kosher consumer to be aware of what takes place in hotel kitchens. Indeed, oftentimes guests enjoy a lavish smorgasbord (replete with roast […]
The source for the laws pertaining to Yoshon are found in Vayikra (23:9-14). These laws are applicable to the Chamishas HaMinim of barley, oats, rye, spelt and wheat.
These grains are Yoshon if they took root prior to Pesach. If the grains did not take root prior to Pesach then they are chadash until the subsequent Pesach. There is a halachic dispute if the hashrashah (grain taking root) must be 3 days or two weeks prior to Pesach. The laws of chadash do not apply to other grains such as rice, corn and buckwheat.
An overview of the procedure for making Kosher cheese and answers to some of the frequently asked questions about Kosher cheese.
The Kosher pizza industry has been transformed in recent years, leading, leading to many opportunities and challenges, both for manufacturers and for the OU.
From genetically engineered microbial rennet to ‘Rocky Road’ ice cream, the dairy industry presents new challenges to the kosher kitchen. As with many other food products, modern food technology has created new concerns for the kosher consumer. All dairy products, by definition, begin with milk, and milk from a kosher species of animal is inherently kosher. […]
“Rabbi, why doesn’t most hard cheese have a hechsher? After all, the ingredients all seem kosher?”
The above question is often posed to me and my colleagues in the kashrus industry. While the question is simple, the answer is a bit more complex.
Before we know it, the heat of summer will be upon us, and many of us will be consuming ice cream and other frozen sweets in an effort to keep cool. So long as our summertime frozen treats are reliably-certified, we do not think too much about how they are made or about the kashrus […]