An explanation of food colorants and its implications for Kosher supervision.
The beginnings of the Orthodox Union’s Kashruth Division and the world famous OU symbol.
A clarification of confusing terms such as Lactic acid/Lactose/lactones; valerian/valeric acid, glycerol (glycerin)/glycol/glycine; inositol/inositate; whey/whey cream/cream
A summary of the reasons why food may be exempt from the rules of Bishul Akum.
The Halakhic implications and status of low fat and artificial cheeses.
Can one rely upon a non-Jew to determine if a non-Kosher food product is cherif (sharp)?
May one place salt into hot food on Shabbos?