Almost overnight, Israeli cuisine has shaped up to be one of 2010’s hottest new trends.

Israeli archaeologists discover 1,400-year-old wine press 25 miles (40 km) south of Jerusalem.

ometimes, winter can be at its best when you look at it from the comforts of your warm house. Seriously, what can be lovelier than relaxing by the window, sipping a good cognac and waiting for your stew to get ready?

For the first time ever, the New York Times Knowledge Network is teaming up with the Israeli Consulate in New York to offer an exclusive one-week online seminar called: The New Israeli Cuisine.

Eggplant has been around for a long time in Israel. You can prepare eggplant a myriad of ways, but really, my advice is to keep it as simple as possible. It doesn’t need a lot to taste fabulous!

Just months after Lebanon broke the Israeli record largest bowl of hummus, Arab-Israeli Juwdat Ibrahim doubled the Lebanese effort, creating 9,017 pounds (4,090 kilograms) of the regional specialty.

Levivot is the Hebrew word for fried potato pancakes—known as latkes. While traditional latkes are made from potatoes, today, people who love to cook are using all sorts of vegetables

The Hanukkah tradition of serving sufganiyot–or jelly doughnuts–just got a whole lot more fun.

Any Israeli citizen, no matter his style, class or taste, holds a firm Mangal vocabulary and has his own technique to run a BBQ event. Often times it becomes a ritual of manhood!

The Jerusalem artichoke has nothing to do with the artichoke family or with the holy city of Jerusalem. How then did it earn its name?