Cohen credits two spices with the ability to instantly transport him back home to Israel: za'atar and cumin. Not to mention the delicious healing properties of turmeric.

Sarit Packer and Itamar Srulovich, chefs and proprietors of Honey & Co. in London, have just published their third Middle Eastern-inspired cookbook.

Koenig expands the Jewish palate via inclusivity, honoring traditions unfamiliar to many English-speaking Jews while carving out space for iconic American sweets.

There are many names and forms given to pan pizza: Roman; Sicilian; focaccia; “Grandma Pies”; and Detroit style.

Healthy but not rigid about eating well, Fischer is drawn to unlikely pairings that will stretch your appetite for ethnic foods. Think Vietnamese spring rolls dipped in tahini.

America's leading Jewish pitmaster is out with his love letter to brisket—deli-style, Texas-smoked or Asian-inspired.

Retro "bar mitzvah chicken," rosemary asiago knishes and layered Israeli salad marinated in an herb vinaigrette are some of Goldman's forward-thinking throwbacks.

Outlandish as they may be at first glance (even Sweet N’ Low and Bazooka gum get a spot on the list), there is substance to the 100 entries.