New Nordic Cuisine
Black Trumpet Pizza with Leeks, Pancetta, and Pecorino Recipe
The "biga" dough, which gives the crust a complex, slightly sour flavor, takes this undeniably delicious pizza to a whole new level.
Dirty Work: Making Creamy Potatoes and Crispy Salt Cod With Christian Puglisi
“I said I want to make an authentic restaurant by not trying to make an authentic restaurant.”
Why I Opened My Restaurant in the Middle of Nowhere
Having a restaurant in the countryside means you have to accept that you might not have everything you want, which actually makes it more fun to eat.
How I'm Bringing New Nordic Cuisine to the Navy
The military is known for mass feeding and not for fine dining, but as a Navy chef, I'm bringing in more fermentation, home brewing, and foraging. A lot of these Admirals have never seen that kind of food in the military.
These Danish Chefs Just Made Italian Pizza Even Better
Bæst restaurant in Copenhagen is shaking up the geographical notion of the world's best pizza with their wildcard dough. Their crew doesn't want you to half-bake frozen pizzas anymore, so here's a visual guide to making their pies at home without...
New Nordic Cuisine Is Dead
The food world still gushes over Nordic dining and its locavore penchant for oddball beach herbs and gnarly root vegetables, but more than a decade after the New Nordic manifesto, Copenhagen looks ready to adapt more global flavors.
The MUNCHIES Guide to Sweden: Göteborg
In our opening episode, Ivar travels to Göteborg, Sweden’s fish capital, to put together a Swedish smörgåsbord with catch straight from the sea.
Whale Meat Is a Tough Sell in Norway
Norway is one of only three countries that still hunt whales commercially. Many Norwegians see it as a relic of earlier times—when it was frozen and served as a sort of mystery meat—but some young chefs are incorporating it into their menus.
What noma Taught Me About the Perception of Sweetness
We all know that taste is subjective. But, as I discovered working at Nordic Food Lab and being so close to noma and René "sugar is evil" Redzepi, it's our perception of sweetness that varies the most.