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| | Kashrut Guide  |
| | Explains basic principles in lay terms, including the slaughtering and butchering of meat, separation of meat, dairy, fish, and pareve foods, the basic rules of Passover, and the main classes of problematic ingredients. From the Johannesburg (South Africa) Beth Din.
http://www.uos.co.za/Kashrut/Default.htm |
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| | Kosher Dietary Laws |
| | Basic overview of what the meaning of being kosher entails.
http://www.jewfaq.org/kashrut.htm |
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| | Kosher on Campus |
| | The Community Development Department of the United Synagogue offers guidelines for cooking and serving foods to Kosher specifications.
http://www.brijnet.org/us/cdd/kosher1.htm |
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| | Recommended Ritual Slaughter Practices |
| | Ways to make slaughter more humane while strictly adhering to the laws of shechitah and kashrut
http://www.grandin.com/ritual/rec.ritual.slaughter.html |
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| | The Brochot Site |
| | A list of the appropriate bracha for any food.
http://brochot.tripod.com |
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| | The Kosher Consumers Union |
| | Advocate of issues concerning the kosher consumer. Offering information about kosher food products and kosher consumer issues.
http://www.kosherconsumer.org/ |
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| | The Laws of Kashrus |
| | A basic summary of the laws of kosher food.
http://members.aol.com/LazerA/kashrus.html |
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