We sent the chefs Raz Rahav, Shiral Berger and Shalom Albert to the international foodtech conference in Sweden. Watch the fascinating panel that took place with the three for leading foodtech companies, entrepreneurs, scientists and chefs from around the world
From the Middle Ages to the era of search engines, we delved into the collections of Asif’s culinary library to learn about the history of pashtida — and discover why it’s an Israeli favorite.
Pita, fresh vegetables, and tins of food with Arabic writing are much more than a daily balanced lunch
Hila Alpert looks back to a time when Jewish immigrants from Arab countries filled Machane Yehuda with large pots of food that they cooked for one another. Decades later, we can see the influences of the market and those foods on new Israeli cuisine today
