As is well known, one of the most famous scenes from the latter, and perhaps one of the most famous in all of cinema, takes place in a venerable New York delicatessen, when Sally (Meg Ryan) demonstrates to Harry (Billy Crystal) how she fakes a vocal orgasm – freely in front of all the restaurant's patrons (by the way, the elderly woman who requests "what she's having" is Estelle Reiner, Rob's mother).

Following news of Reiner's death, Jake Dell, the owner of Katz's Deli, paid tribute to the late director. "Rob Reiner was a friend of Katz's Deli in so many ways," Dell, whose family has operated the delicatessen for five generations, told The Hollywood Reporter. "The staff and everyone at Katz's remembers him with great fondness, and we have so many amazing memories of him. He was a regular customer who came in every time he arrived in the city – a Brooklyn guy who would come in and grab a sandwich."

Dell recalled that Reiner, along with Billy Crystal and screenwriter Nora Ephron (who later became a successful director in her own right), worked to determine exactly how the defining scene would look and how it would successfully incorporate the delicatessen, which opened (albeit under a different name and ownership) in 1888 and is famous for its pastrami sandwiches and other "Jewish" dishes like matzo ball soup, chopped liver, noodle kugel, rugelach, babka, and these days even special Hanukkah treats.

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 Just this past October, in an interview he gave to CBS's "60 Minutes" program, Reiner revealed that during filming of the delicatessen scene, he felt Meg Ryan wasn't giving her all to illustrate the sexual satisfaction she was experiencing. So he sat in her place across from Billy Crystal to show her how to do it properly. "And I'm pounding on the table, 'Yes! Yes! Yes!,' and suddenly I realize I'm having an orgasm in front of my mother, you know?," he said in the interview with his characteristic humor.

By the way, the famous table is still in the delicatessen, and is even marked with a sign that reads "Where Harry met Sally... hope you have what she had!" Bon appétit.

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This inconceivable price point is the brainchild of Vitaly, the owner of "Vita Food Afula," who decided to combat the rising cost of living through extreme measures. Rather than enticing customers with standard sales, he established a price impossible to ignore. He insists this involves a 4.2-ounce (120 gram) beef patty, ground on-site and served with house pickles and sauces, offering no compromise on quality or size.

The true surprise, however, lies in the ingredients. In a venue where one might expect inferior meat, the kitchen delivered a patty crafted from a blend of Angus brisket, Angus neck, and Angus ribeye cap. These premium raw materials are typically the hallmarks of gourmet burgers sold across Israel for 70 shekels or more.

"The price is not intended to project cheapness, but to cause people to taste and understand that there is something different here," Vitaly explained.

When asked if this is merely a marketing gimmick, Vitaly was adamant. "This is not a promotional move," he said. "I am fighting prices as much as possible, and it is most important to me that people arrive, taste, and return." Regarding his business model – or lack thereof – he remained transparent.

"I am losing money on every order, and this is part of my calculation," Vitaly said. "I believe that if people discover the taste, they will return for dishes at a higher price as well." Vitaly addressed the potential stigma that such a low price might imply poor quality, expressing confidence that the flavor would resolve any doubts.

"Anyone who understands meat will immediately feel that these are quality cuts and true meticulousness," he said. "The price is intended only to cause people to stop, enter, and discover the place."

Ultimately, after the first bite, the single shekel becomes almost an anecdote. The burger proved to be juicy, balanced, and precise, easily competing with leading restaurants in the genre. While the price may sound like a joke, for Vitaly, it serves as a tool to invite the public to discover a small venue with massive flavor – one that succeeds in creating a culinary revolution before the receipt is even printed.

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"The Finest Luxury" cake will be priced at 500,000 won (approximately $340), the hotel's most expensive cake to date, and 100,000 won (approximately $62) more than last year's black truffle cake, "The Taste of Luxury."

The hotel said it would sell a maximum of three such cakes per day due to the rarity of truffle mushrooms. Preparing the cake takes up to 7 days, including ingredient preparation, aging, and filling. The cake's top will be decorated with a chocolatier's chocolate creation shaped like white truffles.

Sales are scheduled to begin in limited quantities on November 24 at the hotel's boutique pastry shop and continue for approximately 40 days until December 31.

Another cake, the Joyful Shilla Bear, is a bear-shaped cake with six flavors, including cheesecake, milk chocolate ganache, dark chocolate ganache, and raspberry crème anglaise. It will be priced at 350,000 won (approximately $219) and limited to seven cakes per day.

The hotel also introduced three festive cakes at a more affordable price of approximately 100,000 won (approximately $62) – Nougat Truffle Mini, White Holiday, and Luminous Red.

A Shilla Hotel representative said, "In response to high demand for cakes for special events and year-end celebrations, we launched special holiday cakes, created by our leading pastry chefs in an artistic spirit. Available for a limited time at year's end." He added, "We prepared a variety of cakes in different price ranges, from affordable products to luxury items using first-class ingredients."

Other luxury hotels in Seoul also launched year-end cakes at exceptional prices with limited stock. Walkerhill Hotel launched a cake called Lumiere Blanche, designed to evoke a snowy village, decorated with white chocolate and priced at 380,000 won (approximately $238).

Grand InterContinental Seoul Parnas sells its flagship cake, "Merry-Go-Round," priced at 350,000 won (approximately $219), with a limited run of 50 units.

Four Seasons Hotel Seoul unveiled the Diamond Four Seasons Leaf, a dessert containing dark chocolate mousse and black truffle cream, priced at 300,000 won (approximately $188).

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Shmoné operates under Shani's Good People Group and is led by chef Orianne Shapira. Its menu is defined as Neo-Levantine, a contemporary Middle Eastern style based on intuition, seasonality, and exceptionally fresh ingredients – an approach that has made Shani one of the chefs most identified with Israeli cuisine worldwide.

The restaurant earned excellent reviews from its opening, and the first star it received in 2023 marked a significant milestone. Maintaining the star this year proves it continues to meet the Michelin Guide's highest standards.

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In a post on the restaurant's social media, the caption read, "We're proud to share that Shmoné has retained our Michelin Star. his recognition reflects the heart, craft, and intuition that guide us every night, carried by our team that pours magic into every moment shared at the restaurant. Thank you to the Michelin Guide for the honor, to our guests who trust us with their evenings, and our dedicated staff. We're grateful, inspired, and excited for what's ahead. Congratulations to all the other restaurants in the Northeast honored this year, we're in great company!"

The achievement comes after a particularly complex year for Shani and his restaurant group, which faced protests and demonstrations in several countries. Some protests targeted Shani as an Israeli amid the Gaza war, while others focused on his partner Shahar Segal's connections to the controversial Gaza Humanitarian Foundation (GHF). The protests included delays in opening new restaurants, vandalism attempts, and incidents in which businesses in the group had to increase security.

Despite everything, winning the Michelin star refocuses attention on what has driven Shani for years – food, creativity, and genuine love for cuisine. Shmoné, considered one of Manhattan's most talked-about restaurants, proves it is not just part of a global Israeli trend but a culinary institution in its own right.

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Andre McKechnie, aged 54, brought his fight for the salty brown brewing byproduct to Victoria's Supreme Court, according to court registry documents provided to Associated Press on Tuesday. His legal action targets both Victoria's Department of Justice and Community Safety and the prison management agency Corrections Victoria, with trial proceedings set for next year.

The lawsuit seeks a judicial declaration that defendants denied McKechnie's charter-protected right to "enjoy his culture as an Australian" under the Charter of Human Rights and Responsibilities Act, Associated Press noted. McKechnie additionally seeks recognition that defendants violated the Corrections Act through "failing to provide food adequate to maintain" his "well-being," the court documents state. His legal petition requests that the court mandate that the Vegemite prohibition decision be "remade in accordance with the law."

Since 2006, Victorian corrections facilities have maintained a Vegemite ban, with Corrections Victoria explaining it "interferes with narcotic detection dogs," according to Associated Press. Prison officials implemented the prohibition after discovering inmates would coat illicit drug packages with Vegemite, hoping the pungent smell would divert canine attention from contraband substances. The spread's yeast content also triggered its ban from Victorian facilities due to its "potential to be used in the production of alcohol," as stated in the contraband list.

Crime victim advocate and attorney John Herron characterized the lawsuit as frivolous and insulting to victims' families, Associated Press reported. "As victims, we don't have any rights. We have limited, if any, support. It's always about the perpetrator, and this just reinforces that," Herron stated, whose daughter Courtney Herron died after a 2019 beating in a Melbourne park, with her killer receiving a not guilty verdict due to mental impairment, according to Associated Press. "It's not a case of Vegemite or Nutella or whatever it may be. It's an extra perk that is rubbing our faces in the tragedy that we've suffered," Herron added, Associated Press noted.

Port Phillip Prison, a maximum-security facility, currently houses McKechnie, who was 23 when he fatally stabbed wealthy Gold Coast property developer Otto Kuhne in Queensland in 1994, according to Associated Press. A life sentence for murder was imposed on McKechnie, who transferred a decade later from Queensland's to Victoria's prison system, Associated Press reported. His writing from last year revealed eight years of freedom on Victorian parole before he "decided that I had had enough," subsequently returning to prison where he has remained for the past decade, according to Associated Press.

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But even though it seems simple, cooking a steak often turns into a challenge. From an outer layer that ends up rubbery to a center that is overdone, there are plenty of pitfalls along the way.

So what does it take to prepare a perfect steak that is juicy, tender and has a great caramelized flavor? French chef Joel Mielle has an answer, which he shared along with a recipe on his blog, Recipe30.

First, he recommends avoiding pepper at the initial stage, because hot oil will burn the pepper and ruin the aroma, according to the Express. Mielle explained: There are a hundred ways to cook a steak, but for me this method has always given amazing results.

How to make the perfect steak

Ingredients:
Sirloin steak, about 280 grams
2 garlic cloves
1 thyme sprig
4 tablespoons avocado oil
1 tablespoon butter (for a kosher version, replace with oil or another substitute)
Salt and pepper to taste

Preparation:
Remove the steak from the refrigerator and let it reach room temperature for about 20 to 25 minutes.
Heat a skillet until very hot and pour in three tablespoons of avocado oil.
Season with salt and flip the steak. Cook for about 20 seconds.
Season the other side with salt and flip again after 20 seconds.
Continue flipping the steak two or three more times, depending on your preferred doneness. Joel emphasizes: Never poke, check or press the steak while it is cooking. That is the surest way to dry it out.
Lower the heat significantly and add the butter (or substitute), the thyme and the crushed garlic. Coat the steak in the pan juices and spoon the liquid over it. Check the temperature to make sure it is to your liking, or continue flipping and basting as needed.
When the steak is ready, turn off the heat and let it rest on a warm plate for five minutes. Finally, sprinkle a little freshly ground pepper and serve.

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Why bake with olive oil?

Deeper flavor

Olive oil offers a very wide spectrum of flavors – depending on the olive variety, the growing region, and the level of processing – ranging from a dark green to a bright golden hue, and from a grassy and peppery flavor to a fruity and rich one. These nuances can complement baked goods in distinct ways: intense and earthy oils integrate excellently with chocolate-based desserts (such as chocolate olive oil cookies), while lighter and fruity oils especially enhance citrus cakes, like a lemon olive oil cake.

Soft and moist texture

Similar to butter, olive oil also contributes moisture and a rich texture to baked goods, yet it produces a more consistent and softer, and sometimes slightly denser, crumb. Rebecca Schlossberg (MS, RDN, LDN), a clinical and culinary dietitian and the founder of Made Without By Becca, which specializes in dairy-free and allergen-free baking, explained that, "There are certain cakes – like chiffon cakes or chocolate cakes – that actually turn out better with oil."

The reason is that butter is solid at room temperature and contains about 20% water that evaporates during baking, which can result in a drier cake once it cools. In contrast, olive oil is a pure liquid fat that spreads evenly in the batter, coating the flour proteins and restricting gluten development – leading to a delicate and moist crumb that remains pleasant even after cooling. Nevertheless, olive oil is unable to trap air in the batter like whipped butter, meaning the outcome will be a denser and chewier texture – perfectly suited, for example, for rich chocolate brownies.

Health benefits

Schlossberg frequently suggests olive oil as a butter substitute due to its healthy profile: less saturated fat and more monounsaturated fats, including omega 3 and omega 6. Extra virgin and virgin olive oil – which are cold-pressed without heat or chemicals – retain potent antioxidants (polyphenols) that help protect against inflammation and oxidative damage. Virgin olive oil (not "extra" virgin) undergoes slightly lighter processing and is therefore a little less acidic and less rich in nutrients, but it still provides notable health benefits compared to butter or refined oils.

When and how to use?

Olive oil is particularly appropriate for recipes where melted butter is already used – such as muffins, zucchini cake, or banana-chocolate chip cake.

Given that butter contains only about 80% fat and 20% water, Schlossberg recommends using three-quarters of the oil amount relative to the butter. That is, if a recipe calls for a cup of butter, use 3/4 cup of olive oil. If the batter appears too dry, one can add a teaspoon or two of water to compensate for the missing butter liquids – but proceed cautiously so as not to excessively thin the batter.

What Type of olive oil to choose?

"Keep your best olive oil for drizzling and finishing dishes, where its aroma is fully expressed. Avoid refined oils sometimes called "pure olive oil" or "light olive oil" – they undergo heat and chemical processing, which removes the flavor and nutritional values. For baking, it is better to choose medium-quality virgin or extra virgin olive oil with a balanced flavor that you enjoy. Always taste it before use – if you do not like its taste on its own, you probably will not like it in your cake either."

When not to use olive oil in baking

Schlossberg advises against replacing butter with olive oil in recipes that require creaming butter and sugar together – this step relies on the solid state of the butter, which traps air bubbles and creates an airy texture. Olive oil simply cannot replicate this effect. Consequently, for sponge cakes, yeast pastries, or other delicate baked goods – it is best to stick with butter.

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Federal health investigators from the US Food and Drug Administration and US Department of Agriculture's Food Safety and Inspection Service documented 27 individuals infected with the outbreak strain across 18 states, per WKRC/CNN Newsource. The CDC characterizes listeria as "a bacteria that can contaminate many foods," with symptoms developing from the same day of consumption to 10 weeks afterward, according to WKRC/CNN Newsource. Among 26 patients with available medical records, 25 required hospitalization, and six deaths occurred in Hawaii, Illinois, Michigan, Oregon, Texas and Utah, WKRC/CNN Newsource stated.

Health officials indicated the 27 documented cases likely underrepresent the outbreak's actual scope, given the three-to-four-week verification period and unreported recoveries among patients who never sought medical care, WKRC/CNN Newsource reported. June investigations by federal agencies identified FreshRealm-produced chicken fettuccine alfredo meals as contaminated with Listeria monocytogenes causing illness, according to WKRC/CNN Newsource.

FreshRealm subsequently tested meal ingredients and pasta from Nate's Fine Foods, a Roseville, California ready-to-eat manufacturer, which then initiated a voluntary recall exceeding 245,000 pounds of prepared pasta dishes, per WKRC/CNN Newsource. The recall's scope reflected widespread distribution through multiple national retail networks before contamination detection by federal testing protocols.

Federal regulators continue investigating the contamination's full extent as the true infection count may substantially exceed confirmed cases due to reporting delays and unreported recoveries. The outbreak represents one of the year's most significant food safety emergencies affecting ready-to-eat products distributed through major American grocery chains.

The bacterial contamination's impact extended beyond adult victims to include pregnancy-related complications resulting in fetal loss, underscoring the pathogen's severe health consequences across vulnerable populations. California manufacturer Nate's Fine Foods faces ongoing scrutiny as investigators work to prevent additional infections from remaining contaminated products in circulation.

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The BBC reported Wednesday morning that Cohen announced he will independently launch the ice cream as part of a personal series focused on social and political issues that the company is barred from addressing. Cohen said the flavor will be watermelon sorbet – the watermelon has emerged as a symbol of Palestinian identity in recent years because its colors match the Palestinian flag – red, white, and black.

"I'm doing what they couldn't," Cohen said in an Instagram video. "I'm making a watermelon-flavoured ice cream that calls for permanent peace in Palestine and calls for repairing the damage that was done there." Cohen added he is inviting the public to propose names for the ice cream and suggest mix-in ideas.

This marks another episode in the continuing confrontation between Ben & Jerry's and Unilever, which purchased the company in 2000. Disputes have flared previously over the brand's social policy, and in 2021, Ben & Jerry's announced it would cease selling its products in areas under Israeli control in the West Bank. In response, Unilever sold the local franchise to an Israeli entrepreneur, which allowed continued sales of the ice cream in Judea and Samaria.

Cohen will launch the series under the Ben's Best brand, which he created in 2016 to support Democratic candidate Bernie Sanders. Cohen said the brand will address social issues that Unilever's management prevents Ben & Jerry's from engaging with publicly.

Last month, co-founder Jerry Greenfield retired from the company after decades, arguing its independence had been undermined. Cohen referenced the retirement at the time and said, "Jerry has a really big heart and this conflict with Unilever was breaking it." Cohen said he himself plans "to continue to work inside the company to advocate for its independence so that it can actualize the social mission, the values that it was founded on and has maintained for over 40 years."

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One of those addresses is Nachalat Binyamin Street, which has emerged in recent years as the most prominent focal point in the city's culinary landscape. Spearheading this movement is Pereh restaurant, owned by Chef Aviad Feld, which opened four and a half years ago and continues to maintain its standing as one of Tel Aviv's finest and most cherished restaurants.

Feld, along with his kitchen partner Uri Steinberg, has created at Pereh a seasonal Israeli cuisine that communicates in local dialect but thinks globally. This is a restaurant that succeeds in balancing technical precision with the instincts of a chef who understands how to work with Israeli ingredients without sacrificing sophistication. It draws inspiration from the Mediterranean, from local farmers and from the markets – and presents them with meticulous aesthetics and a stylish yet unpretentious atmosphere.

Video: Jared Kushner and Steve Witkoff visit the Pereh restaurant / Credit: Usage under Israeli Intellectual Property Law Article 27a

On the menu you'll discover evolving dishes that change with the seasons, highlighting local vegetables, fresh fish and premium meats alongside contemporary techniques and Feld's personal touch, and naturally a Japanese soufflé pancake, which has evolved into one of the city's signature dishes.

Witkoff and Kushner, apparently, have already made this discovery themselves. On Monday evening they were observed at Pereh for the second time within a week, escorted by security personnel, seated during the late evening hours and savoring the ambiance.

Chef Aviad Feld told Israel Hayom, "It's profoundly moving to host Witkoff and Jared and it touched not only us, but everyone who was present during both of their visits to the restaurant. Their connection to the restaurant and the personal bond between us warms the heart and brings special happiness. Already anticipating hosting them on their next visit."

Overall, it appears Witkoff and Kushner appreciate the remarkable culinary scene Tel Aviv has to offer. During their previous visit, immediately following the rally where they addressed the crowd at Hostages Square, the two proceeded, together with Ivanka Trump naturally, to the prestigious Pop and Pope restaurant of Chef Shachaf Shabtai on HaArba'a Street.

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