Many “kosher-style” restaurants sell food that isn’t kosher. Why did this happen? And what does that say about our Jewish identity? 

The laws of kosher are part of Judaism’s code of ethics. But what happens when kosher food is made unethically?

Why do food companies put symbols on their products that are meant for only a tiny fraction of their consumers?

David Zvi Kalman on the Adventures in Jewish Studies podcast

Disputes over the business of kashrut have become a regular feature on the dockets of U.S. courts.

Kosher certifiers could become the de facto regulators of a burgeoning new business; will they step up to meet the challenge?

The OU won’t certify Impossible Pork as kosher, representing a break from the way that decisions about certifying kosher food are normally made.