An unintended side effect of kosher law: better tasting food.

SEVERAL years ago, at a family Seder, I tasted a matzo I actually liked. It was misshapen and lightly burned, distinguishing it from the machine-made matzo of my youth. And this one possessed something that I had never experienced with matzo: It had flavor. What can I say? Up until that moment, the best matzo of my life was not much better than the worst matzo of my life; you could taste the struggle in every bite. For the first time I ate matzo and thought, This is delicious.

In the spirit of the Four Questions, which the youngest child always asks at the Passover Seder, and which begin with: Why is this night different from all other nights? I asked myself, “Why is this matzo different from all other matzos?”

I’m a chef, so of course I was tempted to credit the baker.

Kosher restrictions for Passover prohibit any leavened grain. According to the Torah, the Jews fled Egypt in such haste that there was no time to allow dough to rise. In remembrance, kosher law mandates that Jews avoid any grain that has come into contact with water and been allowed to ferment and rise — “chametz” in Hebrew.

A visit to the bakery where the matzo was made, in Williamsburg, Brooklyn, allowed me to see how this...read more at NY Times