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One may not eat food cooked by a non-Jew if it is an important type of food which would be served to distinguished people. However, simple food is not prohibited. Since preparing such food does not involve much of a time investment, we are less concerned it will lead to a bond being formed.
Food cooked by a non-Jew is not prohibited unless it meets the following two criteria. First, it must be food that cannot be eaten raw. Thus fruit, most vegetables, milk and many milk products fall outside of the prohibition since they are eaten raw. Meat, legumes, pasta, other grain products, and those vegetables not eaten raw are an issue. Second, for food to be prohibited, it must be able to be served to distinguished people. Nowadays, thanks to increased exposure to different cuisines and a retreat from social stratification, most types of foods are served to most people. Thus, the first criterion is the primary one in practice. Anything which can be eaten raw may be eaten even if a non-Jew cooked it. One may also drink coffee or alcoholic beverages prepared by a non-Jew.
If a Jew is involved in cooking the food, the food is kosher. For example, as long as a Jew lights the fire, places the pot on the fire, stirs the pot while it is on the fire, or raises the flame to facilitate the cooking process, the food is permissible.
