Getting Into the Thick of Things: GELATIN

By: Rabbi Avrohom Mushell

Published Spring 2013

Have you ever had a slice of p’tcha galarita – that spicy, globby stuff Bubby used to cook up? How did she manage to make it so thick?

Better yet, open a can of gefilte fish. Look at the stiff jell that comes as its broth. Why is it that when you cook your own gefilte fish, you do not get that solid jelly from your broth? Did you ever wonder why theirs is so thick and yours is not?

COLLAGEN may be the answer to this thickening question.

Collagen is a fibrous, insoluble protein that makes up a major portion of bone, skin and connective tissue. By cooking animal bones or adding fish bones to the broth of your gefilte fish, you will extract some of the collagen from the bones. This gives you the wobbly jelly in p’tcha or in the gefilte fish that comes in a can.

The most common form in which collagen is marketed is partially hydrolyzed state known commonly as gelatin. […]

Shmitta 5761

By: Rabbi Dovid Stein

For over nineteen hundred years the Jewish people have longed to return to Eretz Yisroel, the land of Israel. It is only in land of Israel that we can realize our full potential as a nation; it is only in the land of Israel that the Torah’s blueprint for life can be completely fulfilled. Over the millennia the most important dimension of this longing was the yearning to once again be able to fulfill the mitzvos hatluyos ba’aretz (agricultural laws), the commandments that can only be observed in the land of Israel. With Hashem’s help many of us in this past generation have realized part of this two thousand year old dream. Yet, this realization has presented us with new challenges.

The Mitzvah of Shatnes

By: Dr. Avrom Pollak

This article is an attempt to provide a review of some of the pertinent details of the mitzvah of shatnes, to educate consumers so that they avoid purchasing garments containing shatnes, and to dispel many of the myths about certain types of clothing and textiles that do or do not contain shatnes. We hope to reduce the all too frequent instances in which the joy one naturally experiences upon purchasing a new garment is diminished when shatnes is discovered.

Mitzvos on the Fringe

By: Rabbi Moshe Heinemann

Just as the Torah carefully directs us in the arena of kosher diet, what we can and cannot eat, how food may and may not be prepared, and what foods are considered required eating, similarly, the Torah provides us with a kosher dress code regarding the clothing we wear, what fabrics or combination thereof may or may not be used, how clothing should or should not be worn, and what styles of clothing are recommended. One of the Torah‘s great “how to” mitzvos is the mitzvah of tzitzis. The Torah instructs us to insert specially wound fringes onto the corners of any four cornered garments where the corners surround the wearer.

Good Fences Make Good Home Owners

by Dr. Tzvi White, reviewed by Rabbi Moshe Heinemann, Star-K Rabbinic Administrator

Home ownership, the American dream. After moving in one hopes it doesn’t turn in to an American nightmare. So many things to take care of; so many things to consider. Utilities, the structure, the appliances – the list is seemingly endless. Dealing with normal home issues is hard enough, just think how many more issues have to be considered in a kosher compliant home. Kosher mezuzas on all entrances. Kosher appliances to make the kosher kitchen user friendly. No trees hanging over the backyard area where the sukkah is to be built. Moreover, does anyone realize that roofs, porches, balconies and landings have to be kosher as well? How do you make a porch kosher compliant? The answer – build a ma’akeh.

What is a ma’akeh?

[...] Read More

2006 Kashrus Training Seminar

Rabbi Chaim Moshe Levy, a Mesivta rebbe in Lakewood, New Jersey, knew it was coming, yet he still felt unprepared. In July, he received an overseas telephone call informing him that the time had come to take over the pulpit of his deceased father, Rabbi Daniel Levy, zt”l, as the Rav of I.R.G. (Khal Adas Yeshurun) in Zurich, Switzerland.

When You Need to Knead: A Guide to Hafrashas Challah

By: Rabbi Dovid Heber

Fall 2004 | Updated May 2025

[For a related article about the halachos of hafrashas challah for gluten-free blends, whole wheat flour, sourdough and at challah bakes, click here.]

One of the many ways Klal Yisroel serves the Ribbono Shel Olam is through the performance of mitzvos hateluyos ba’aretz, mitzvos that are dependent on the Land of Israel. Those who live in Israel have many opportunities to fulfill these mitzvos. In chutz la’aretz, the mitzvah of hafrashas challah is one of the only agricultural mitzvos that we are obligated to perform.1

It is well known that this is one of the mitzvos performed preferentially by women. Furthermore, one honors the Shabbos by baking and being mafrish challah on Erev Shabbos.2

The following are halachic guidelines based on the psak of Rabbi Moshe Heinemann shlit”a.3

A. Products

Products kneaded from chameishes minei dagan (wheat, spelt, barley, oats, and rye) are obligated […]

Pas or Pas Nisht: Reviewing the Laws of Pas Akum

By: Rabbi Tzvi Rosen

Life is made up of a long chain of experiences. Some bitter, some sweet, some mundane, and some exciting. Let me share one with you. About ten years ago I had the good fortune to have an inspiring experience in Morocco, of all places. The purpose of my trip was to inspect various Star-K companies that exported olives and olive oil to the U.S. The inspiration came as a result of spending two days with the remnant of the once thriving ancient Jewish community of Meknes. Meknes was home to many Rabbanim, Geonim, and Tzadikim. The Ohr Hachaim HaKodosh, the great luminary who wrote the famous commentary on Chumash, was born in Meknes. The Jewish cemetery dates back 1200 years. Today barely two hundred families remain. The Rav of the small kehilla is a holy Jew by the name of Rabbi Chaim Kasous, who had served […]

Pas Habah B’Kisnin: Pas or Pas Nisht

By: Rabbi Tzvi Rosen

Spring 2005 | Updated August 2013

…Sora spent the whole morning shopping and was ready to stop for lunch. She was in luck. The kosher pizza shop was down the block from the mall. Since she was watching her weight she did not want to indulge, so she ordered one slice, salad and a diet soda. As she carried her order to her seat, she was faced with a dilemma: which brocha (blessing) should she make – mezonos or hamotzi?

…It was a beautiful wedding with a magnificent stand up smorgasbord. Naturally, the guests lined the carving tables to indulge in delicious corned beef. The glatt[...] Read More

FOOD FIT FOR A KING: Reviewing the Laws of Bishul Akum & Bishul Yisroel

By: Rabbi Moshe Heinemann

It is not uncommon for food manufacturers to call us with a keen interest in kosher certification but who don’t have the slightest idea what it takes to produce a kosher product. What complicates matters is that they would like to have a kashrus tutorial capsulized into a telephone conversation. Obviously, we can’t give a thorough kashrus course over the phone, but we can categorize practical kashrus into three main areas: ingredients, equipment, and process.

The Rise and Fall of Wonder Bread

By: Rabbi Tzvi Rosen

Published Spring 2013

It has been called the staff of life. “Lechem” (bread) makes a quick cameo appearance for posterity, when the Ribbono Shel Olam charts the course of mankind for time immemorial by punishing Adam HaRrishon with the words, “Bezaias apecha tochal lechem”,1 “You will eat bread by the sweat of your brow.” Of course, it is obvious to everyone – both young and old- that lechem means bread!

“-ASE” לכל חפץ

By: Rabbi Zushe Yosef Blech

Published Spring 2013

In the course of his daily routine, a mashgiach deals with dozens-if not hundreds-of food ingredients. In the arcane world of modern food technology, terms like “enzymes”, “substrates”, “emulsifiers”, “stabilizers”, and “surfactants” lend some technical significance. But, in the real world one may ask, “What has an enzyme done for me lately?” This article will address some of the direct applications of enzymes in our diet.

STAR-K Tevilas Keilim Chart

clear search

By: Rabbi Mordechai Frankel

Kashrus Kurrents Summer 2015 | Updated March 2024

(ORIGINALLY PUBLISHED AS: A Practical Guide to Tevilas Keilim)

Download chart

For a summary of the halachos involved, refer to Tevilas Keilim: Basic Guidelines.

UTENSIL
NEED FOR TEVILA – WITH OR WITHOUT A BRACHA

Aluminum Pan, Disposable
Tevila without a bracha if intended to be used only once; tevila with a bracha if intended to be used more than once.[1]

Aluminum Pan, Non-disposable
Tevila with a bracha[2]

Apple Corer (metal)
Tevila with a bracha

Baking/Cookie Sheet
Tevila with a bracha

Barbeque Grill
Racks require tevila with a bracha, other components do not require tevila.

Blech
No tevila

Blender/Mixer
Glass or metal bowl, metal blades and other attachments require tevila with a bracha, other components do not require tevila. Handheld immersion blender requires tevila with a bracha.

Bottle (metal or glass)
Tevila with a bracha. If bought filled with food and subsequently emptied by a Jew, does not require tevila.[3]

Brush (grill, egg yolk, pastry)
No tevila

Cake Plate (metal or glass)
Plate needs tevila with a bracha, cake plate cover does not require tevila.

Can (metal or glass)
Tevila with a bracha. If bought filled with food and subsequently emptied by […]

Terumos and Ma’asros

By: Rabbi Moshe Heinemann

Published Spring 2002 | Updated August 2024

Eretz Yisroel has the unique privilege of being the recipient of the Ribono Shel Olam’s brachos throughout the year. Its agricultural industry continues to grow and flourish. Consumer products from Israel that are exported to the American marketplace include Jaffa oranges, grapefruits, pomelos, clementines, carrots, parsley, Carmel and canned tomatoes, peppers, candies, jams, jellies, olives and pickled products. Industrial products used for manufacturing include tomato sauce, tomato paste, orange oil, lemon oil and spices.

Besides for all the ingredients and processing concerns which confront the kosher consumer, additional kashrus requirements apply to foods grown, produced or imported from Israel. A consumer must be sure that terumos and ma’asros have been properly separated before eating, and that the fruits do not come from trees that are orla or neta revai or shemita.

What Are Terumos and Ma’asros?

Terumos (literally, separations) and ma’asros (literally, a tenth) were compulsory […]

Charting the Course of Orla

By: Rabbi Dovid Stein

Published Summer 2013
When a tourist comes to Israel from the Diaspora one of the things he has to get used to is the mitzvos hatluot b’aretz, the mitzvos that are unique to Israel. After he gets through taking trumah and maaser, tithing, and makes sure he doesn’t come during shmitta (beware next year!) he is suddenly hit with orla. And when he asks how to cope with this unfamiliar problem he is sometimes given a chart with a list of fruits and orla percentages which, if he isn’t totally confused, the charts will certainly finish off the job. “What do all these percentages mean? And why,” he asks, “can’t someone give me a yes or no answer instead of these percentages?” So what do the percentages on these fruit charts mean?

A Halachic Exercise in self control

By: Rabbi Tzvi Rosen

Published Summer 2013

SCENE 1: You are hungry. You desperately need something to hit the spot. Suddenly your friend offers you a delicious chocolate frosted cupcake . . . complete with sprinkles. Your mouth begins to water . . . you are just about to take that first irresistible bite when your inner voice raises the age-old query, “How do you know if it is Kosher?” Your ecstasy is short lived. Your hand pulls back and you put the cupcake down. You exercised self control. You are still hungry but you passed the test.

OTZER BAIS DIN: Proper Distribution of Shmitta Produce

Rav Aharon Tendler, Ner Israel Mechina High School

Our rabbis have taught that if the Jewish nation would observe two Shabbosos, they would be immediately redeemed1. Generally, this is understood to mean that the redemption will come if we observe two consecutive Shabbosos. The question arises as to the significance of two Shabbosos, and many responses have been provided. There is a beautiful answer offered by the former Chief Rabbi of Moscow, Rabbi Fishman, in his introduction to a commentary on the Yerushalmi Mesechta Shevi’is. Rabbi Fishman maintains that the two Shabbosos actually refer to the seventh day of the week when we refrain from all melacha, constructive work, and the seventh year of shmitta, when we withdraw our ownership from the land of Israel and declare all produce ownerless and available for all to take.

The Kashrus of Tea – With No Strings Attached!

By: Rabbi Baruch Beyer

Published Summer 2013
Americans, generally, do not drink as much tea as the rest of world. This may have something to do with a certain party they had in Boston a while back. That being the case, you might be surprised to learn that tea is second only to water in worldwide beverage consumption. In fact, some estimates place tea consumption in the billions of cups daily. That’s a lot of tea. However, with recent health benefits being ascribed to tea, its popularity in this country is definitely on the rise. In this article we will explore the world of tea and what questions there are vis-à-vis kashrus and halacha. First, a little background is in order.

Kashrus in High Spirits

By: Rabbi Tzvi Rosen

Winter 2005

Jewish life-cycle events, be it a bris, a bar mitzvah, or a wedding, are special occasions that we anticipate eagerly and celebrate with joy. At any simcha, we fill our cups with wine, raise our glasses of schnapps, and with great fervor pronounce a resounding “L’chaim!” in honor of the blessed event. This custom of melding alcohol with simcha has been a Jewish practice from time immemorial. The cup that is raised today, however, bears very little resemblance to that of yesteryear.

It’s a Siman that it’s Kosher: Avoiding Bosor Shenisalaim Min Hoayin

An Interview With Rabbi Moshe Heinemann
STAR-K Rabbinic Administrator

INTRODUCTION:

The world of kashrus has played, and continues to play, a dominant role in the life of a Jew and the life blood of Judaism. This centrality is evidenced by the significant halachic treatment of kashrus in the Shulchan Aruch, by our Poskim, and in contemporary Torah journals, as well as the particular attention paid to the kosher consumer stretching from the aisles of the supermarket to the media portfolios of the marketplace.

Star-K Certified Canned Vegetables

(The following list of certified canned vegetables are certified kosher only when bearing the Star-K symbol)

Aegean Gourmet
Finesse
Ningbo Orient Jiuzhou
Sysco

Agro Dutch
Foodtown
Noam Gourmet
Sysco Arrezzio

Alessi
Freshlike
Olympion
Sysco Classic

Allens
Fronte
Pacific Delite
Sysco Imperial

Alma
GFS
Pathmark
Taco Mac

Ambrosia
Gandules
Pocahontas
Taylor

America’s Choice
Geisha
Popeye
Tongfa

American Roland
Georgia Belle
Premium
Tops

Ashley
Giant
Princella
Trappey’s

Assagio Classico
Gold Plum
Red Feather
Tuna Delight

B-Tam
Great Value
Red Rooster
Tyling

Bellagio
Guiguo
Reese
U.S. Blue

Benz’s Bilo
Happy Chef
Restaurant Row
U.S. Food Service Roseli

Bountiful Harvest
Harvest Valu
Roland
U.S. Red

Brown Beauty
Herko
Royal Prince
Uncle Williams

Bruce’s
Homefolks
Royalty
Ungers

Butterfield
Horn of Plenty
Ruby
Veg-All

California Delight
Inter-Food
Rykoff Sexton Green
Vigo

Casa Diva
Jeraci
San Pablo
Vitarroz

Casa Fiesta
Jinke
Santa Lucia
Viva Mexico

Chai-Kee
La Romanella
Saruhan
Vivaci

Chopsie’s
Lijiang
Selena
Wegman’s Whyte’s

Classic/Arrezzio
Louisiana
Smart & Final
Wolco

Conservas Martinez Garcia
Mancini
Snack Delite
Yarden

Crest Top
Manolito
Southern Home
Yilong

D&S
Marco Polo
Stone Mountain
Zumdieck

Del Destino
Marcove
Stop & Shop

Dintel
Mexene
Sugary Sam

Dorman
Milfiore
Sun of Italy

Dunbars
Mistral
Sunfield

East Texas Fair
Monte Lupo
Sunshine

Eden
Montecito
Super G

El Rio
Moody Dunbar
Supremo Italiano

Empress
Natural Value
Sylvia’s

Can it be Kosher

By: Rabbi Tzvi Rosen

How often have we heard the query, “What’s the problem with plain canned vegetables? It’s only vegetables, water and salt in a can!” True. It’s also true that today you can buy vegetables with a hechsher, salt with a hechsher, water with a hechsher even cans with a hechsher! But does 1 + 1 + 1 + 1 = 4? Can a kosher consumer buy canned corn off the shelf or should the kosher consumer beware?

Hydroponics

By: Rabbi Zvi Goldberg

The AeroGarden is a unique hydroponic system, enabling home-growing of vegetables. ( Note: STAR-K no longer certifies The Aerogarden) The entrance of this system into the marketplace presents an opportunity to discuss the history and halachos of hydroponics.

All Washed Up

By: Rabbi Tzvi Rosen

In the health conscious world of the new millennium, healthful fine dining and garden fresh vegetables have taken an honorable position of prominence. Salad bars are in vogue. A colorful salad helps dress up the bland dinner plate. Fresh vegetables are healthy and wholesome. Unfortunately, it also causes havoc with the G-d fearing housewife, or the caterer’s mashgiach, who want to make sure that the vegetables served are not only clean and fresh, but insect-free, as well. Oftentimes, this task is tedious, time consuming, and frustrating. This is particularly true when dealing with large quantities of exotic, leafy vegetables that have to be inspected in a relatively short amount of time. What is the answer?

The Tell Tail Sign

By: Rabbi Moshe Heinemann

Our Rabbis in their sage understanding of human nature tell us, “Al tistakel b’kankan elah b’mah sheyaish bo.” Do not look at the outer receptacle, look at its inner contents. This adage has often been loosely translated into the famous American adage, “Don’t judge a book by its cover.” In the case of kosher fish supervision, in order to determine whether the fish is, indeed, kosher it has to be judged by its cover.

The Torah states clearly how one is to determine whether or not a fish is kosher. If the fish has ‘snapir v’kaskeses’, fins and scales, the fish is kosher. Fish that have only fins, such as catfish, or totally smooth skin, such as eel, or crustaceans, such as lobster, are non-kosher.

Fish production is an active global enterprise. Nile perch from Nairobi, tuna from Fiji, farm-raised salmon from Chile and flounder from China arrive daily to fish companies […]

The Sweetest Fruit of Them All

By: Rabbi Tzvi Rosen

Unbelievable but true.

Overheard conversation between Mother and a precocious seven year old at a typical supper table…

“Now dear you must eat your fruits and vegetables!”

“I just finished a delicious double portion.”

“Great what did you eat?”

“A yummy chocolate bar.”

The Spice of Life: A Kashrus Overview of Salt & Pepper

By: Rabbi Zushe Yosef Blech

The use of spices in preparing food has played a role in history disproportionate to their nutritional value. A ransom paid by Alaric the Goth that included three thousand pounds of pepper delayed the attack of Rome for two years. The discovery of the New World was due, in great measure to the search for such spices; that was the main objective of the early trans-Atlantic explorers. Our Rabbis tell us1 that the Torah is compared to salt and the Mishna to pepper. Indeed, the kashrus issues related to salt and pepper give us sufficient reason to analyze these primary food ingredients.

Olive Oil: The Contemporary Industry of Antiquity

By: Rabbi Tzvi Rosen

Olive oil, the liquid gold of the ancients was touted for its nutritional, medicinal, and cosmetic value. As a fuel it illuminated the home. As a food ingredient it was a feast to the palate. Olive oil production is one of the world’s oldest industries. Interestingly, much of this ancient industry has not changed over the millennia.

It’s Takke a Taco

By: Rabbi Tzvi Rosen

Those tried and true N.Y. subway travelers of the ‘60’s and ‘70’s remember the memorable poster of the smiling Indian holding a delicious corned beef sandwich with the caption, “You don’t have to be Jewish to Love Levy’s Real Jewish Rye.” Today, with the virtual explosion of ethnic foods, you don’t have to be Japanese to enjoy Sushi, you don’t have to be Italian to enjoy ravioli or minestrone, and you don’t have to be Mexican to enjoy tacos and burritos. However, the common link between all these ethnic foods is that today the kosher consumer can sink his teeth into a delicious enchilada or schwarma that bears reliable kosher certification.

Industrial Eggs: Not As Simple As it May Seem

By: Rabbi Zushe Yosef Blech

The talmudic paradigm for a concept that is blatantly obvious is Keveiasa Bechuscha, the issue is as clear as the permissibility of mixing eggs into dairy products. However, things are not always as simple as they may seem, and just as the Ba’alei HoTosfos in Maseches Eiruvin discuss how less than “obvious” this concept may be, the production and use of eggs in modern food production pose questions whose answers are far from being considered obvious. The purpose of this article is to discuss some of the issues that confront modern kashrus supervision as they relate to egg production.

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