This popular Sicilian street food bakes all of the best, crispiest bits of lasagna into a toasty loaf of bread. In the …

Turmeric milk has been co-opted by beauty bloggers and celebrities—and the phenomenon is baffling to the people who have grown up with …

When you’re an expat in China, Super Bowl snacks mean barbecue-pork-flavored potato chips, cases of Qingdao, and a lot of improvisation.  When …

For nearly 20 years, Uri Jeremias has been cooking fish and spreading the gospel of Israeli cooking. It’s about time the world …

In the West Bank, a story of fresh bread, spiced chicken, and deeply gracious Palestinian hospitality. The winter is a fascinating time to …

At Tel Aviv’s Dok, chef Asaf Doktor attempts to define Israeli cuisine through the many fruits of the land. The kohlrabi, a …

For Palestinian cooks in America, food is a way of tracing identity through a messy past. “It’s not a political manifesto,” Reem …

TASTE editors spoke with Yotam Ottolenghi about the legacy of his book Jerusalem and what it feels like to have been so …

Sweet, bubbly, and chemically colorful, gazoz quenched Israel’s thirst for much of the 20th century. Now, thanks to a new generation of …

“You can’t call it falafel in Israel if it isn’t all chickpeas.” Or so it goes one evening at a busy Tel …

A story of starch, political will, and mistaken identity. With apologies to Linda Richman, the big-haired, Yiddish-spouting yenta that Mike Myers brought …

Meaning “salad” and served at most meals, salatim are Israel’s connective tissue. When it comes to eating and cooking in Israel, I’ve …

No restaurant in America has brought Israeli cooking to the front burner more than Zahav in Philadelphia. A decade in, a co-owner …

A writer searches for the golden euphoria of toch, a potato-bread recipe lost in a family’s history. I grew up hearing stories …

The commander of an Israel Defense Forces mess hall is not a man to mess with. He was a tall, sad man …

Za’atar has had a very big couple of years. Heard of za’atar? Love to say the word “za’atar”? Do you rub your …

Back before Chuck E. Cheese’s and animatronics, a pizza dinner with the family came with a side of prog rock played on …

The French have a fine tradition of shaping pike mousseline into the size of a Nerf football and dropping them into a …

When it comes to imitating eggs, it’s hard to nail down the bounciness, richness, and slight sulfuric taste, and different scenarios call …

An aspiring pizzaiolo goes for gold at the Caputo Cup. I woke up in Atlantic City’s Caesar’s Palace, a little bloodshot from …

San Francisco chef and cookbook author James Syhabout takes us for shrimp on the Mekong. The sun scours the road and distant …