Kitchen Chemistry: pH and Leavening

There are a number of cookbook authors out there that are popular with the kosher kitchen crowd. I hesitate to disparage them publicly, because I certainly don’t want to invite criticism of my a... Read More

Kitchen Math and Recipe Conversions

Me and math don’t get along too good. So, in my junior year of college, we came to an agreement of sorts; I will try to use math as little as possible in my life, and math will try not to totall... Read More

Restaurant Review: Meet & Meat

Tucked away — quite literally — in the Modiin industrial park, is Meet & Meat, a restaurant my wife and I visited recently. It had gotten good reviews elsewhere, so we decided to have a taste ... Read More

Restaurant Review: Pepito’s

There are few restaurants that I enjoy so much that I would be willing to be fleishig for at 11:15 in the morning. Actually, there’s only one. It is my go-to restaurant when I’m in the cen... Read More

Quince Jelly

Turning a humble, inedible fruit into a sublime confit known as quince jelly.... Read More