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Differences between Flour in America and Flour in Israel
Understanding of the differences between flour in American and flour in Israel is important for anyone in Israel using American cookbooks or in America using Israeli cookbooks. This understanding will enable the baker to make better adjustments to their recipes.

How to Make Rugelach
I was surprised to find how easy, and fun, it is to make rugelach. It does take time as the dough needs to be refrigerated and then rolled out. But the resulting pastry is well worth the investment in time. Follow these step-by-step instructions, with helpful photos, to learn how to make traditional Jewish rugelach cookies.

How to Caramelize Onions (Parve)
Susie Fishbein knows how to make the novice cook feel comfortable in the kitchen. This Caramelized Onions recipe is one of the Building Block recipes she offers in her Kosher by Design Short on Time cookbook. These Caramelized Onions can be made once and then used many times to dress up a variety of recipes.

Common American to Metric Cooking Conversions
What are the most common American to Metric conversions needed when cooking?

Finding Blood Spots in Eggs
An egg that contains a blood spot may not be eaten according to Jewish dietary laws. Learn the most efficient way to weed out a non-kosher egg before it is added to a pan and renders everything in the pan non-kosher.