Shabbat: Food Preparation
- Shabbat: Food Ready by Sunset
- Blech and Food Fully or Incompletely Cooked by Sunset
- Replacing Lid and Food Incompletely Cooked by Sunset
- Shabbat: How To Reheat
- Shabbat: How To Reheat
- Sabbath-Mode Ovens
- Reheating on Hotplate with Timer
- Reheating in Microwave Oven with Timer
- Reheating in Hot, Turned-Off Oven
- Reheating Using a Warming Tray
- Reheating by Covering (Hatmana)
- Heating Frozen Food
- Shabbat: Mixing Hot and Raw Foods
- Shabbat: Hot Liquids on Raw Foods
- Shabbat: Hot Soup and Cheese
- Shabbat: Mixing Hot and Pickled Foods
- Shabbat: Food Heated by Non-Jew
- Conditions for a Non-Jew To Put Food into Oven for a Jew
- If a Non-Jew Heats Food or Water for Self
- Shabbat: Grinding (Tochein)
- Grinding on Shabbat: How Finely You May Grind
- Grinding on Shabbat: Avocadoes
- Grinding on Shabbat: Eggs
- Shabbat: Muktza in the Kitchen
- Shabbat: Muktza: Moving a Hotplate
- Shabbat: Muktza: Moving an Empty Pot