Food
Users troll RFK's 'Real Food' website, ask Grok chatbot advice on food options for anal insertion
The Grok chatbot on the HHS’s "Eat Real Food" site sparked memes after giving literal answers to "rectal food" questions, including safety tips for certain produce amid RFK Jr.'s health push.
Forget coffee: These are the foods that will boost your energy in minutes
Israel’s food news
With the kids, on a date, however you like: Mojo San opens a place for everyone
Italian style, Israeli cuisine
With a box, out of the box: Barilla’s charming pasta set.
From burgers to the next big thing: BBB upgrades its empire with a new brand
BBB Group, originally in burgers, bought "American Dolce" for NIS 1M and will open 25 American-style pizzerias. The founders stay, focusing on high-quality, handmade pizzas.
New on the shelves
It was a long morning of milky teasing. Now they’re finally here.
Exit in the restaurant world: Burger chain sold for tens of millions of shekels
Nono Group acquires 50% of GDB for NIS 32.5 million: The group, which owns Giraffe, Mimi, and Takaria, expands into the burger segment in a deal valuing the chain at NIS 65 million.
From burgers to pizza: The next move by one of Israel’s largest restaurant groups
The BBB Group enters the pizza market, acquiring “American Dolce” for NIS 1M and planning around 25 franchise locations nationwide in the coming years.
Apple & KiwiBorekas for Israeli tables
Qumran: The magic of Moishik in Tel Aviv - restaurant review
The restaurant is named for the cave where the Dead Sea Scrolls were discovered in 1947.
In the kitchen with Henny: Lemon recipes to brighten winter
Discover simple lemon recipes that turn chilly days into bright, flavorful moments.
A stew that fits every meal: The perfect recipe for Tu Bishvat
Especially for the upcoming Tu Bishvat, a dried fruit stew – sweet, fragrant, and rich – perfect as a side dish or a main course. A true delight.
Nuts, snacks and treats: We’re getting ready for Tu Bishvat
A surprise box, and a surprise bag: Tu Bishvat celebrations by Egoz Hakfar.
