When teatime gets trendy
Wissotzky, Israel’s traditional tea brand of choice, is gaining a foothold from Japan to the US and gets trendy with its local tea bars.
Wissotzky, Israel’s traditional tea brand of choice, is gaining a foothold from Japan to the US and gets trendy with its local tea bars.
An online quiz by Winest helps users find a match from a wide variety of wines handpicked by a sommelier and the bottle you’ll love the most can be delivered.
Made from cows’ milk, a natural dairy supplement for IBD will be tested in humans for possible future use in the form of yogurt and milkshake powder.
Back in his native Israel for the holidays, Shmoné Executive Chef Nadav Greenberg reflects on what makes his cuisine pop.
Jerusalem Open House is a rare opportunity to explore fascinating interiors, while Zedekiah’s Cave and a new exhibition on food will delight you.
An Israeli mixologist brings home the gold medal from an international cocktail championship.
From the king of Middle Eastern spreads to wonderful Arab pastries and coffee, the village of Abu Ghosh is a foodie hotspot.
When you’ve had your fill of hummus, sabich and shakshuka, go for a taste of Mexico in the Holy Land.
From a countertop coffee roaster to an autonomous greens grower, these appliances are putting a modern twist on food preparation.
The omnipresent schnitzel undergoes transformation that sees chicken breast being replaced by spirulina algae.
A new chef restaurant in Tel Aviv proves there’s way more to Druze cuisine than stuffed vine leaves or pita spread with labneh and za’atar.
Competing worldwide in the market for this costly delicacy required ingenuity to overcome many challenges in harvesting egg roe from sturgeon fish.
Straight from her Tel Aviv baking studio, Georgia’s Cakes, a book from a young London émigré provides a step-by-step masterclass.
ISRAEL21c’s summer intern samples fresh deep-fried chickpea balls in 5 shops, vowing that from now on there will be no more frozen falafel for her.
Israeli restaurants can be dark, loud places with faux-friendly service and expensive wine. But they’re really great if you know how to enjoy them.