Rene Redzepi

Baking

The Founder of Noma's New Bakery Wants Danes to Fall in Love with Sourdough

British-born Richard Hart is behind Hart Bageri, a new Copenhagen bakery opened in partnership with Noma. "René told me that I need to get the Danes by the ryebread," he says.
Lars Hinnerskov Eriksen
10.4.18
NOMA

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.
Lisa Abend
2.21.18
Denmark

René Redzepi Wants to Teach Teenagers How to Forage

We put his new Wild Food project to a tough test.
Paul Sauer
6.30.17
Munchies

Noma's René Redzepi Has Launched a Mobile Foraging App

It’s like Pokémon Go, but with lingonberries.
Nick Rose
6.28.17
seafood

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.
Daisy Meager
6.13.17
Invasive species

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?
Lisa Abend
4.6.17
food waste

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.
Nick Rose
2.2.17
Cheese

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.
Johanna Derry
6.3.16
Blood

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.
Michael Segalov
11.20.15
Los Angeles

This Wine Bar Is a Thai Restaurant in Disguise

Wine is an unlikely powerful element of Kris Yenbamroong’s restaurant Night + Market Song, the place that brings authentic, rarified Thai street food traditions to LA. Wine has no place in those traditions, and in Thai food, generally, it has hardly...
Richard Parks
10.23.14
Fat

We Should All Be Eating Animal Fat

Now that it's no longer considered the enemy, we should be fully embracing the animal fats our grandparents cooked with. Plus, anything cooked in lard tastes way better than anything cooked in olive oil.
Gareth May
9.17.14