When kosher markets from Woodmere, New York, to Washington, D.C., began fielding requests for kosher-certified pomegranate syrup just before the 2003 High Holidays, it wasn’t

It takes just one bread-borne disaster to make a fearful baker out of even the most comfortable cook. Like wine and cheese, bread is a

Who knew that a series of Friday night dinners would be the inspiration for a burgeoning soup-making empire? Five years ago, David Ansel was searching

Rosh Hashana season at Marshall’s Farm Honey finds customers buzzing about their stand at the San Francisco Ferry Building Farmer’s Market. They are attracted to

My first encounter with fake bacon came in the form of Bac-Os—those mildly repulsive yet highly addictive pellet-like nuggets with a dubiously long shelf life—which

Passover is a time for questions, and one that comes to mind for many of my friends is how and where to observe the Seders,

It’s 10 a.m. in Chiang Mai, time for my second breakfast of the day. I’m 8,000 miles away from home and, gastronomically speaking, at least