The Secret Staff Rule that's Key to Noma's Hospitality Game
How the legendary restaurant makes sure you enjoy more than just the food.
René Redzepi Wants to Teach Teenagers How to Forage
We put his new Wild Food project to a tough test.
Noma's René Redzepi Has Launched a Mobile Foraging App
It’s like Pokémon Go, but with lingonberries.
Why Noma Is Trying to Cook Venomous Fish in Mexico
The only way to combat the highly invasive lionfish is to eat it. But is it tasty enough for the apostles of Nordic cuisine?
Cooking with Food Waste for Refugees, Recovering Drug Addicts, and Former Sex Workers
We spoke to Canadian chefs John Winter Russell and Jeremy Charles about using waste from the "Supermaket of the Future" to feed one of Milan's poorest neighborhoods.
Making the Perfect Fish Sauce Is a Science, Not an Art
Chef Stevie Parle of modern British restaurant, Craft London, has revived a 3,000-year-old recipe for garum—the aged fish guts ketchup first made by Romans.
René Redzepi Says Even Noma Is Full of Pokémon Go Players
René Redzepi—chef and co-owner of Denmark's noma—recently revealed in a tweet that Pokémon mania has even struck his world-renowned bastion of Nordic food.
This Icelandic Chef Is Cooking with Yellow Snow
Agnar Sverrisson's “snow” is made by boiling goat cheese and whipping until fluffy. It looks exactly like the newly fallen powder you pray will fall overnight on Alpine slopes, and is served with wood sorrel and English asparagus.
Climbing Cliffs and Picking Edibles with Noma Australia's Shirtless Forager
A day before Noma Australia's pop up restaurant closed, I spent a day with resident forager Elijah Holland, climbing small mountains in search of wild foods for dinner service. It quickly turned into a Magic Mike photo session.
How Running a Farm at My Restaurant Taught Me to Love Imperfection
Cooking from your farm makes you more vulnerable but I love that. It’s the complete opposite of fine dining, where you’re looking for consistency and a standardised product. You can have two radicchios but these two radicchios will be different in the...
We Feasted on Crocodile Fat Inside Noma Australia’s Kitchen
A narrative visual guide to what's on the plate at Noma Australia, from crocodile fat to a green fruit that looks like a phallus.
Blood Custard Tastes Better Than It Sounds
Glasgow chef Craig Grozier is the proud mastermind behind hare blood custard: a dish channelling Scottish produce and traditional cooking techniques. “With Scottish ingredients, just get quality produce and cook it simply,” he explains.
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