A practical overview of the laws of sorting on Shabbat as they apply to everyday food preparation. This episode explores when straining or separating food is permitted versus prohibited, including sifting mustard with an egg, separating egg whites and yolks, drinking through a cloth to avoid insects, removing bugs from food or drink, skimming cream, churning butter, curdling milk, and related dairy processes. Key principles focus on the classic conditions that make sorting allowed—taking the desired item by hand for immediate use—versus using utensils or preparing for later, which is generally forbidden. The discussion also touches on edge cases such as cloth filtration, squeezing concerns, and indirect forms of separation. A concise, practical guide to recognizing permitted food preparation versus prohibited sorting on Shabbat.