Text And Photography By Michal Frischman BURNT BASQUE CHEESECAKE or How To Ruin Cheesecake So Well That You’ll Never Go Back To The Old Way I tend to be more of an observer rather than an active participant in some of the really diverse food trends that make the rounds on social media and the varied food outlets out there. Rolled ice cream? Impossible burgers? Activated

Rivkly Kleiman asnwers our questions about her new book – Simply Gourmet.

Baking shlissel challah today seems to have become a complicated art. Here’s a step-by-step guide to turn even a novice challah shaper into a locksmith-level key baker.