Q&A: Flank Steak

Hoping you can help. I am looking for a typical American flank steak cut. I see from your chart that should be 15 or 17. In Supersol they have a #15 but it’s quite thick and I think I want a #17... Read More

Working with Frozen Fish

Working with frozen fish isn't as bad as you think it might be. With a little preparation, you can make frozen fish taste almost as good as fresh. Almost.... Read More

What is a “Flavor Profile”?

If you watch cooking shows or read other cooking blogs, you’ve probably come across the term flavor profile. Was it defined, or did the writer simply assume you knew what they were talking about... Read More

How To Carve a Whole Turkey. Properly.

Israel’s consumes more turkey per capita than any other country in the world [Ed. except the United States], owing in part to the fact that we raise the wrong cattle here. So turkey is the ... Read More

Hebrew English Meat Chart

Meat in Israel is a long-standing source of frustration for new olim, especially those from North America. It’s as if cows in America are somehow built with different parts, and trying to find t... Read More

Eggplant Parmesan

Making Eggplant Parmesan is a hassle. It’s a multi-stage process that is labor intensive and time-consuming. There are no shortcuts. It’s not a throw-together dish. It is not something you... Read More