Kashrut Guide - http://www.uos.co.za/kashrut/
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. |
Kosher Dietary Laws - http://www.jewfaq.org/kashrut.htm
Basic overview of what the meaning of being kosher entails. |
Kosher on Campus - http://www.brijnet.org/us/cdd/kosher1.htm
The Community Development Department of the United Synagogue offers guidelines for cooking and serving foods to Kosher specifications. |
Recommended Ritual Slaughter Practices - http://www.grandin.com/ritual/rec.ritual.slaughter.html
Ways to make slaughter more humane while strictly adhering to the laws of shechitah and kashrut |
The Basics of Kosher Laws - http://www.chabad.org/113425
From Chabad.org. Includes simplified guidelines for beginners as well a detailed handbook for the more advanced. |