Hands-On Halachah: Keeping Kosher in the Kitchen

Hands-On Halachah: Kashrut graphic

Have you ever wondered how things work in a kosher kitchen? Are you confused by different terms that you hear about but don't really understand? Would you like to learn the basics of kashrus? If you answered yes to any of these questions, then this series is for you!

Note that all audio is in mp3 format and downloads directly, and all source material is in pdf format. You will need a pdf reader (available here) to read the source sheets.

Class 1 - Defining Terms
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Class 2 - Produce from Israel -- Taking Terumos and Ma'asros
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Class 3 - Following the Majority - Bittul B'rov
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Class 4 - Taste and Bittul B'shishim
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Class 5 - Bad Taste -- Ta'am Pagum
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Class 6 - Transferring Taste
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Class 7 - Aroma and Smells -- Ovens Class 1
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Class 8 - Steam and Ovens -- Ovens Class 2
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Class 9 - Knives
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Class 10 - Kashering for Pesach - Pre Pesach Seminar
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Class 11 - Nat bar Nat -- Secondary Taste
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Class 12 - Waiting Between Meat and Milk
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Class 13 - Other Separations Between Milk and Meat
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Class 14 - Kosher Bread
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Class 15 - Cholov Yisroel
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Class 16 - Pas Yisroel
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Class 17 - Bishul Akum
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Thanks to my good friend Rabbi David Brofsky, a teacher at Midreshet Lindenbaum in Yerushalayim, for his wonderful source sheets for the laws of Kashrus, found on the Gush Virtual Beit Midrash web site here