Join us as Hadassah Magazine’s beloved food writer and best-selling cookbook author Adeena Sussman interviews Paula Shoyer.

Baking releases endorphins and taunts your sense of self with a demand for perfection that, when it comes, feels effortless.

So beloved is this type of date cookie that you’re bound to find homemade versions in many Israeli households.

Challenge yourself with this recipe for homemade bagels, created by our resident bread guru and author of our perennially popular challah recipe.

Remember icebox cakes? Homey and delicious, and making use of readily available ingredients, it's time we revisit this American classic.

Using her tried-and-true challah dough as the base, Jessica gives detailed instructions on making Cinnamon-Swirl Raisin Bread and offers a no-knead suggestion.

The legendary William Greenberg bakery, a Manhattan staple since 1946, has just published its first-ever cookbook.

A primer on babka, the insanely popular cake that comes in poppy seed, cinnamon, sweet cheese, chocolate-pecan and lemon varieties—for starters.