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
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.
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.
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.
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.
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.
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...
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.