1) Or soup, directly from the pot. 2) One of the thirty-nine categories of activity Biblically forbidden on Shabbat (called ''Melachot'') is cooking in all its forms (baking, frying, etc.). The prohibition applies whether the cooking is achieved through direct contact with the heat source or through contact with an object which was itself heated by the heat source. The following principles apply: a) The further a thing gets from the vessel it was cooked in, the less chance there is that it will be hot enough to cook something placed in it. The Sages differentiated between the vessel which had been on the fire (''Kli Rishon'') and the vessel into which the contents of the pot was transferred (''Kli Sheni''). If the contents were transferred a second time, the vessel would be called a ''Kli Shelishi''. Different laws apply to each of the grades of vessels; b) Even though a solid food which was already fully cooked in liquid, may be reheated on Shabbat using the same method of cooking, there is a dispute as whether one may employ a different mode of cooking (for example, baking). The Halacha follows the opinion of those who hold that it is forbidden to cook (in liquid) an item that was previously baked, such as bread or Matzah. However, a deep-fried item (like some brands of soup croutons), may be placed in boiling liquid on Shabbat, because deep-frying is considered the equivalent to cooking (in both cases, liquid is involved in the process, as opposed to baking which is direct exposure to the source of heat). 3) Our Sages defined ''boiling'', within the context of the laws of Shabbat, as the temperature at which a person's hand would recoil (''Yad Soledet''). This is interpreted as referring to a temperature of approximately 110 degrees Fahrenheit or 43 degrees Celsius (Iggeret Moshe, Orach Chayim Vol. IV, P. 134). Others say 113 degrees F, or 45 degrees C (Rav Shlomo Zalman Auerbach Zt''l). 4) And not in the pot that it was cooked in. If soup was transferred from a pot into a bowl using a ladle, then baked items may be added to the bowl, even if it is still Halachically ''boiling''. However, if the ladle was left in the pot for an extended period or was immersed many times, baked items may not be added until the soup cools (as in the case where the soup was poured directly from the pot). 5) Or soup. 6) That is, as long as they have cooled below ''Yad Soledet'' before adding the condiments. 7) According to these authorities, it's allowed to add seasoning that was boiled during processing (i.e. salt, sugar) into a bowl of hot soup (but not into a pot in which the liquid was cooked).

1) The general principle here is that it is prohibited on Shabbat to place any uncooked food or cold liquid in a place where there is enough heat to cook the food or bring the water to a temperature of ''Yad Soledet''. The basis of this Rabbinic decree was a fear that a person would intend to warm something up for only a few minutes and end up forgetting about it, and so it would get cooked properly on Shabbat. 2) There are those who forbid it if the melted fat flows out of the Kugel and is thus visible. There are two issues involved here: firstly, the prohibition called ''Nolad'', which includes melting of a solid into liquid form in certain circumstances. Secondly, according to some, a solid that melts actually has the status of a liquid and therefore cannot be reheated even if it has been previously cooked (solid cooked foods may be reheated on Shabbat in certain circumstances). See Shulchan Aruch O"H 318:16 and Mishna Berurah for a full discussion of the different approaches). 3) Even in a case where it's allowed to reheat cooked food or drink, one is forbidden to do so by placing it directly over a flame, or on any other source of heat normally used for cooking; doing so would resemble cooking and might lead to actual cooking. 4) Food may be returned to a stove top under the following conditions: a) one has held it or at least kept one's hand on it for the entire time; b) one took it with the intention of returning it; c) the fire is covered; d) the food was cooked entirely and it is still somewhat hot; e) the food remains in the pot in which it was originally cooked. If all five criteria were not fulfilled, there are certain circumstances in which it might be permissible to return the food to the covered stove top. It's also forbidden to stir a pot or remove food from it with a ladle unless it has been removed from the fire and cooked entirely. (Misgeret Hashulchan 8). 5) One who has a desire to go beyond the ''letter of the law''.

אסור ליתן פרי או מים על התנור לאחר שהוסק משום דאפשר שירתיח המים ושיצלה הפרי ואפילו אין דעתם אלא לחמם אותם קצת מכל מקום אם במקום הזה אפשר שיתבשלו או יצלו אסור לחממן שם וכן ''פשטידא'' שיש בו שומן אין להעמידו נגד המדורה או על התנור במקום שיכול להרתיח אף על פי שאין דעתו אלא לחממם אבל במקום שאי אפשר שיתבשלו אלא יתחממו קצת שם מותר ליתנם ואפילו נקרש השומן או המים מחמת הקור אבל לתוך התנור שהטמינו בו אסור לתת שום דבר צונן שיתחמם אף על פי שאי אפשר להרתיח שם ולצורך קצת חולה יעשה שאלת חכם וקצת נוהגין להחזיר בשבת המאכלים לתוך התנור שהטמינו בו כיון שהם עדיין חמים אך אם נצטננו לגמרי אוסרים ובעל נפש יש לו להחמיר בכל ענין

1) The Sages were concerned that if one would be allowed to insulate (''Hatmonah'') a pot of food on Shabbat, in order to keep it warm, a situation may arise in which one would begin to wrap the pot, and upon finding that it has already cooled significantly, one may - without thinking - place it back on the fire. 2) Materials which the Sages defined as ''Heat-intensifying'' (such as salt, peat, lime, sand and wet cotton), may not be used to insulate a pot of food even on Friday. 3) If the pot was wrapped on Friday in a heat-preserving material (as opposed to ''heat-intensifying''), the pot may then be uncovered and re-wrapped on Shabbat. Furthermore, if the food is transferred to another pot (from the pot it was cooked in), it may be wrapped in a heat-preserving material. If the food has cooled to a temperature below ''Yad Soledet'', even the pot that the food was cooked in may be wrapped in a heat-preserving material, but only in cases of necessity. The prohibition against insulating does not apply if a large section of the container is left uncovered. Furthermore, a loose wrapping which does not touch the entire pot, like draping a towel over a pot and allowing it to hang loosely, is not considered insulation and is therefore permitted, even though the entire container is covered.