Behind the Scenes (Theoretical Kashruth)

The Local Bakery

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.

A Guide for Mitzvah-Keepers with Housekeepers

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 […]

Kosher Catering At A Non-Kosher Venue: What’s Happening In The Kitchen

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 […]

Yoshon

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.

Say Cheese!

An overview of the procedure for making Kosher cheese and answers to some of the frequently asked questions about Kosher cheese.

Cardboard No More

The Kosher pizza industry has been transformed in recent years, leading, leading to many opportunities and challenges, both for manufacturers and for the OU.

Kosher in the Dairy Case

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. […]

Kosher Cheese

“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.

Ice Cream and Other Frozen Desserts

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 […]

An Analysis of Kaskeses: Past and Present

Consumers are becoming more health conscious. Fish is often considered a healthier option compared to meat. We are all familiar with certain fish like salmon and tuna. Yet, some may want to broaden their culinary experiences and try some more exotic varieties of fish. The question then becomes, what fish are kosher? This article will illustrate that it may not always be so simple to answer this question.