Sarah F. Berkowitz
The largest fruit in the world has vegans and foodies around the globe cooking up all kinds of inventive and meatless recipes.
These swoon-worthy muffins are filled with tangy raspberries and tropical ripe jackfruit
This triumphant food trend is captivating hearts and bellies all over the world. And it's made for quite an exciting year in our Kitchen.
This savory spinach dip will make your crudite platter disappear in minutes.
Start the day with a healthy smoothie that tastes like dessert and takes minutes to whip up? I’m in.
Matana’s monthly delivery of artisanal Israeli products contains a personalized postcard that tells the story of one of the vendors.
Make your own authentic boiled and baked bagels with incredible new flavors.
This glazed pecan latte donut is a fabulous holiday treat – and with good-for-you ingredients, you can enjoy with pleasure.
A self-made meal at Te’amim cooking school beats five-star restaurants, hands down.
With world-class amenities and breathtaking architecture, The Norman in Tel Aviv is a destination unto itself.
Apple cider flavored fruit bits from the shuk give these chewy granola bars fabulous flavor.
Tishbi is a family-owned vineyard that produces more than a million bottles a year. But it's so much more than a winery.
This legendary shop in Jerusalem has stood the test of time by combining centuries-old tradition with modern food trends.
These savory, airy focaccia are a creation of Chef Yuval Attias from Jerusalem’s Te’amim Cooking School.
We’ve traveled, tasted and tested, just in time for National Caramel Apple Day.