Jelly, in a Strange and Enchanting Vibration Mode: The Delicious History of the Most Curious Dessert

Crud, as in prosciutto, why do Italians not like eating raw fish? The science behind the spread, why does tahini behave so oddly in the kitchen? The man who turned the world’s most maligned food into a stunning photo book. It costs twice as much as salmon, but New Yorkers just keep ordering it. The nutritional ingredient we all neglect, and it may be what helps lengthen our lives. How do I choose the coffee I like? In partnership with Fresh Coffee

Trump wants only a temporary end in Iran, but the lack of a solution in Lebanon is endangering the region. Amoss Harel

Lapid, Eisenkot and Golan will not bring salvation. Will the heads of the security establishment dare? Raviv Drucker | Opinion

This is no longer a word that describes what happened, but what there is to fear. Yoanna Gonnen | Television review

A 65-year-old billionaire replaced Colbert. The ratings collapsed, everyone is happy. Lilach Wallach

A child who visited the Israel Museum vandalized Magritte’s “The Pyrénées Castle.” Naama Riva

I did not think that in the middle of life, such a love would land on me. Shaked Be’Shan