In the Press

Getting produce from a dollar store doesn’t necessarily mean compromising on quality, a study by the University of Las Vegas (UNLV) found.

Bad apples get new lease on life as powder, thanks to Israeli food researchers.

Farmers end up throwing away about 10% of their apple yield.

Itzik Saig, CEO of Osem, is looking to market Medjoul dates to the world as one of Israel’s most successful and lucrative exports.

Lab grown steak, grasshoppers salad, sugar-reducing proteins, a hydroponically grown, entirely proprietary vegetable called Mankai, and a restaurant that's also an accelerator for promising chefs ---a group of celebrity chefs saw and ate it all on a recent culinary tour of Israel.

Nancy Silverton, one of America’s top chefs, hadn’t given Israeli cuisine much thought until four years ago when her friend Steven Rothfeld asked her to write the introduction to “Israel Eats,” the cookbook he was planning to write and photograph.

As the clock struck 9, Eilat Lieber swept into the Crusader Hall, a cavernous 900-year-old chamber, and strode briskly toward the head of a long table set for a feast.