The number of high-end vegan restaurants is on the rise across the country. In Los Angeles, no one does plant-based cuisine better than Tal Ronnen.

Jeff Gabel is modernizing Jewish food in Boston through his Kitchen Kibitz pop-up dinners, marrying classics like latkes and pastrami with international flavors.

The globetrotting culinary adventurer largely responsible for popularizing Moroccan food in America is now engaged in a battle against the effects of Alzheimer's.

Kenden Alfond's Rosh Hashanah couscous side dish of baked pumpkin and apple is reminiscent of a New England autumn.

Salted maple challah, white wine brisket and a bright, sunny tzimmes all come courtesy of Naama Shefi's Jewish Food Society.

The Travel Channel TV star is a well-respected presence in the food world and a world-class raconteur, lecturer and writer.

Gribenes on guacamole is just one creative take on cooking Jewish classics with a Mexican accent.

To Hovav, the dishes most worth celebrating and preserving are those made by the Israeli immigrants who make the country a culinary melting pot.