Food

Dairy farmers and consumers will be the ones who win from Smotrich's reforms; it is the small interest groups that wish to keep the status quo.

If it looks like meat, smells like meat, and tastes like meat – it isn’t necessarily meat. Meshek Barzilay in Tel Aviv challenges the palate and long-held assumptions.

Yehezkel Kazaz Street in Or Yehuda may have Israel’s densest culinary scene, with Blamo-Sassi’s Bureka standing out as one of the country’s best-value bites.

About five years ago, with the change in the local demographic, the restaurant became kosher under the supervision of the Hevel Modi’in Rabbinate.

Jerusalem’s iconic Eucalyptus restaurant is closing, marking the end of chef Moshe Basson’s legendary biblical cuisine.

Underground, above the city: Pizza Zutt wants Naples, New York, and Tel Aviv.

Raspberry secret, decades of victory, riders and merging, diamonds for the face, the model you won’t meet, the power of serum, and a royal breakfast in Jaffa.

Romance even before the first course, and a great love afterward: Israel’s tasty (and love-filled) news.

After burgers and Mexican food, the major restaurant group enters the pizza market for the first time: It acquired the American Dolce pizza brand for NIS 1 million.

Meatballs that vanish as soon as they come out of the pan, buns, and a biscuit roll | Three Shabbat recipes that will delight the whole family.