Inspiration
Learn what edamame is, how to boil and season the green soybeans, and why they are so healthy.
Learn how to use coconut milk in curries, soups and desserts, and the difference between coconut milk and coconut cream.
Everything that belongs on the taco table – from the basics everyone expects to the authentic Mexican upgrades that make Taco Friday legendary.
Everything about gyoza: what they are, how to fry them perfectly crisp straight from frozen, and the recipe for the classic dipping sauce.
Everything you need to make bubble tea at home: a step-by-step recipe, how to cook tapioca pearls properly, popping boba and the best variations.
Learn what tahini is, what the sesame paste tastes like and how to use it in dips, dressings and desserts.
A simple recipe for creamy Thai green curry with coconut milk, curry paste and fresh vegetables.
Learn what matcha is, what it tastes like and how to make a perfect matcha latte at home.
Buldak noodles from Samyang are world-famous for their intense, fiery flavor. Learn what makes these Korean noodles so popular, how to prepare them, and which varieties exist.
Pad Thai with chicken is a classic Thai dish you can make in 20 minutes. Rice noodles, chicken, egg and vegetables stir-fried with tamarind, fish sauce and sugar – topped with peanuts and cilantro.
Thai food is known for its bold flavors, vibrant colors and authentic ingredients that turn every dish into a culinary experience.
Ostesmørbrød med kimchi: sprøtt brød, smeltet ost og syrlig kimchi. Fem minutter fra start til ferdig.
Tortilla de patatas faller fra hverandre når potetene stekes sprø. De skal mykne i olivenolje uten å få farge.
Poke er et hawaiisk verb som betyr å skjære. Den opprinnelige poken hadde verken ris eller soyasaus.
Argentinske empanadas de carne, og hvorfor mønsteret i kanten forteller hvilket fyll som ligger inni.
Ekte napolitansk pizzadeig har verken fett eller sukker, og nesten ingen gjær. Slik gjør du det hjemme.
Korean japchae with dangmyeon, vegetables fried separately, and the reason the noodles have to be oiled before they are mixed.
Japanese chicken skewers with tare and shio, and the reason the sauce must never go on before grilling.
Cold Andalusian gazpacho with bread and olive oil as the base, and the reason the bread belongs in the recipe.
Polish pierogi from scratch, with the dough, two classic fillings and an explanation of what ruskie actually means.
Cooling and reheating is not a leftovers method in bigos. It is the second half of the recipe, and it takes two days.
Two moves decide whether the baklava turns out crisp or soggy: that it is cut up before it goes in the oven, and that the syrup is cold when it goes on.
The starch on the outside of the grain is the whole creaminess. Rinse the rice and you wash the dish away before you have begun.
The marinade gets all the attention, but it is the oil and lemon mixture after the grill that gives souvlaki its Greek flavour.
The version from Treviso has neither whipped cream nor marsala. Here is how to build the cream on eggs instead, and how to dip the biscuits without the dish running.
Massaman came to Thailand with the trade of the 17th century, and its dry spices are almost absent from the other Thai curries. Here is how to make it as a long braise.
Panang has more coconut milk than red curry, not less, but almost no other liquid. Here is how to get it thick enough, and why the peanuts are a modern addition.
The Spanish classic has almond sauce, not tomato. Here is how to make albóndigas en salsa de almendras, with meatballs bound by bread soaked in milk.
The coconut cream has to split first, and the curry paste is fried in the fat that separates out. Here is how to make red curry, and what sets red apart from green.
The home hob loses the heat battle against a wok burner. Here is how to fry in batches, choose the right pan, and get the taste of fried rather than boiled.
Greek tzatziki is soured with red wine vinegar, not lemon. Here is how to get it thick enough, and what sets it apart from Turkish cacik.
Patatas bravas is the most ordered tapas dish in Spain and at the same time...
Gnocchi are sold next to the pasta and treated like pasta, but they are really...
For many people lasagne means mince in tomato sauce, grated cheese and ready-made sheets from...
The bechamel on top is a twentieth-century addition. Here is how to make moussaka with oven-baked aubergine instead of fried.
The secret behind airy focaccia is the salamoia poured into the dimples before baking. A tray recipe with a cold rise.
Home-made pesto turns dark and bitter in a machine. Here is how to crush pesto genovese in a mortar, and how to turn it through the pasta.
Real carbonara has neither cream nor bacon. Here is how to make the Roman version with guanciale, pecorino, egg and pepper.
Banh mi stands or falls on the bread. How to make do chua and build the sandwich.
Baba ganoush contains no chickpeas. How to char the aubergine and stir the dip together.
Onigiri is not sushi. The rice should be plain, never mixed with vinegar. How to shape the rice balls.
Peking duck is about the skin. How to dry and roast the duck, and the order it is served in.
Gyros in Greece is made with pork, not lamb. Here is the recipe for the meat, the tzatziki and the pitta.
Real Lebanese tabbouleh is almost all parsley, with only a small amount of bulgur. How to make it, and why most recipes get the ratio wrong.
Biryani built in layers and steamed under a lid: part-cooked basmati, spiced meat, saffron milk and fried onion.
Chicken satay with a marinade of coconut milk and turmeric, and peanut sauce made from scratch. Works as well in a griddle pan as over charcoal.
Falafel from scratch with the one rule that decides everything: soaked dried chickpeas, never tinned.
Chicken tikka masala from scratch: a yoghurt marinade, chicken with a charred crust, and a tomato sauce with more spice and more heat than butter chicken.
Shakshuka in one pan: tomato sauce with cumin, paprika and harissa, with eggs poached straight in the sauce. Bread alongside is compulsory.
Thailand's most eaten everyday dish: mince stir-fried with holy basil, chilli and fish sauce, served over jasmine rice with a fried egg.
Paella with a crisp base: the right rice, saffron steeped first, and the one rule that decides everything – do not stir the pan.
Butter chicken from scratch: marinated chicken, a tomato sauce with butter and cream, and the step most people skip – kasuri methi.
Make sweet and sour sauce yourself in ten minutes with rice vinegar, ketchup, sugar and soy sauce – it beats the store-bought version hands down. With a sweet and sour chicken variant.
Stir-fried noodles are the fastest Asian dinner there is: noodles, vegetables and a simple sauce in a screaming-hot pan. Ready in fifteen minutes.
Japanese curry is one of the world's easiest comfort dinners: brown meat and vegetables, simmer, and stir in curry blocks. Ready in 40 minutes.
Bulgogi simply means "fire meat" – thinly sliced beef marinated in a sweet and salty...
Mango sticky rice – khao niao mamuang in Thai – is Thailand's most beloved dessert:...
Teriyaki sauce is one of the easiest sauces you can make yourself. Four ingredients, one...
Real guacamole only needs ripe avocado, lime, onion, cilantro and salt – plus a few tricks. Here's the authentic recipe, and how to keep it green.
Tender ribs with a glossy, sticky glaze of hoisin, soy and honey – the Asian ribs that steal the show on weekdays and at Christmas alike. Here's how to succeed every time.
MSG - monosodium glutamate, E621 - is pure umami. Here is what it is, what the research says about health, how much to use, and which pack to choose.
What separates the Thai curry pastes is dry spices, not colour. Here is what sets red, green, yellow, panang and massaman apart, and why tom yum and tom kha are not curry pastes.
Halloumi keeps its shape in the pan because the curd is cooked in whey before the cheese is finished. Here is the explanation, what the type of milk means for the flavour, and how to fry it.
Ancho, guajillo, pasilla and árbol taste completely different. Here is the guide to the key dried chillies and how to use them.
Chipotle is smoked, dried jalapeño with a deep smoky flavour. How to use chipotle in adobo, dried chipotle and chipotle powder.
Sambal sits next to the sriracha and the chilli sauce and tends to be used...
Tapas is not a table of fifteen small dishes, but a way of eating. How tapa, ración and pincho work, and how to put a table together at home.
Tofu explained: how it is made, the difference between silken, firm and pressed, why you need to press it, and how to get it crisp.
Bubble tea is tea with chewy tapioca pearls at the bottom. Learn the difference between tapioca and popping boba, how to cook the pearls properly, and which tea to use.
Shoyu, shio, miso or tonkotsu? Learn the difference between the broth types, which instant noodles are worth buying, and the three moves that turn a packet of ramen into a proper meal.
Sriracha is garlicky, sharp and milder than its reputation. Learn the difference between Huy Fong and Flying Goose, five ways to use the sauce, and which bottle to start with.
Kewpie is Japan's most famous mayonnaise – richer, rounder and with more umami than regular mayo. Here's what makes it different, and what to use it for.
Holy basil, Thai basil, cilantro, makrut lime leaves, bok choy, water spinach, yardlong beans, Thai eggplant, spring onions, lychee and jackfruit — what they are, how to cook them, and why they're only sold in our Holmen and Røa stores.
Pink, green, blue or turquoise? Most people remember their Monster by color, not by name. Here's the overview of what's actually in the cans, series by series.
Mochi is a Japanese rice cake made from glutinous rice that is steamed and pounded...
Kimchi is Korea's fermented national dish – tangy, spicy and full of umami. Learn what it tastes like, how to use it in your cooking, and how to store it.
Gyoza, jiaozi, wonton or mandu? Learn the difference between the most common types of dumplings, and how to steam, boil and fry them perfectly at home.
Everything you need to know about miso: what it is, the most common types and how to use the Japanese fermented paste.
A guide to the three most common Japanese noodles - udon, soba and ramen - and when to choose each of them.
Learn what fish sauce is, why it delivers umami and how to use it in Asian cooking.
Learn the difference between light, dark, Japanese and gluten-free soy sauce, and how to use each type correctly.
Learn what panko is, why it makes food crispier and how to use it.
Learn what gochujang is, what it tastes like and how to use the Korean chili paste in everyday cooking.
Did you know there are many different types of noodles – and that the choice of noodle can make all the difference to your dish? From thin rice noodles to thick udon – learn what sets them apart and which one to use for which dish.