We are remembering food critic Josh Ozersky who was found dead on Monday in Chicago.
Call Me Ishmael, which takes its name from the famous first line of ‘Moby Dick,’ is an innovative voicemail project that asks callers to share their most meaningful reading experiences.
It was the humble cupcake that set David Sax on a years-long quest to explore how food trends emerge. We chatted with him about deli, future food trends and cupcakes (of course).
When it comes to deli, no one does pastrami on rye quite like Katz’s. The famed monument to meat celebrates its big anniversary with its first book.
Deli devotees are returning the Jewish eatery to its roots. Until now, none of them have been kosher. David Sax explains why that’s finally changing.
If ready-made and microwavable meals were the novelty foods of the ’90s, “back to basics” is the motto of the 2010s.
Ask Google about the Jewish food history of Toronto and you’ll get nothing. Ask author/storyteller Michael Wex about Toronto Jewish food history and he’ll talk about immigrants, Sabbath observance, and cholent.
It may be hard to believe that for some bagel lovers, New York bagels are not the be all and end all. Not everyone may know it, but Montreal is a big bagel town, too. And now some U.S. cities — New York, included — are serving Montreal bagels on their turf.
Three years ago, Zane Caplansky applied to the city of Toronto to sell Montreal-style smoked-meat sandwiches from a cart. Confronted with red tape that would have required a steep investment in a mobile kitchen, he dropped the idea.