Inspiration
Learn what tahini is, what the sesame paste tastes like and how to use it in dips, dressings and desserts.
Nedkjøling og gjenoppvarming er ikke en restemetode i bigos. Det er siste halvdel av oppskriften, og den krever to døgn.
To grep avgjør om baklavaen blir sprø eller bløt: at den er oppdelt før den går i ovnen, og at sirupen er kald når den kommer på.
Stivelsen på utsiden av kornet er hele kremen. Skyller du risen, vasker du bort retten før du har begynt.
Marinaden får all oppmerksomheten, men det er olje- og sitronblandingen etter grillen som gir souvlaki den greske smaken.
Versjonen fra Treviso har verken pisket krem eller marsala. Slik bygger du kremen på egg i stedet, og slik dypper du kjeksene uten at formen renner.
Massaman kom til Thailand med handelen på 1600-tallet, og de tørre krydderne finnes nesten ikke i andre thaicurryer. Slik lager du den som langtidstrekk.
Panang har mer kokosmelk enn rød curry, ikke mindre, men nesten ingen annen væske. Slik lager du den tykk nok, og hvorfor peanøttene er et moderne tillegg.
Den spanske klassikeren har mandelsaus, ikke tomat. Slik lager du albóndigas en salsa de almendras, med boller bundet av brød bløtlagt i melk.
Kokoskremen skal sprekke først, og currypastaen stekes i fettet som skiller seg ut. Slik lager du rød curry, og dette skiller rød fra grønn.
Hjemmekomfyren taper varmekampen mot en wokbrenner. Slik steker du i porsjoner, velger riktig panne, og får smak av stekt i stedet for kokt.
Gresk tzatziki syrnes med rødvinseddik, ikke sitron. Slik lager du den tykk nok, og dette er forskjellen fra tyrkisk 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.
Golden tortilla chips, bubbling cheese and all the toppings – here's how to build loaded nachos in the oven without the big nachos problem: dry chips at the bottom.
Crispy on the outside, soft on the inside and rolled in cinnamon sugar – churros are easier to make at home than you'd think. Here's the recipe with choux pastry dough, frying tips and the perfect chocolate dip.
Thick, fluffy American pancakes with crispy edges and a soft center – ready in 20 minutes. Here's the recipe, the tricks and all the great American extras.
Tanghulu is fruit dipped in glass-clear, crisp caramel – China's street snack that has taken over TikTok. Here's the recipe that actually works, with all the tricks for the perfect crack.
How to make perfect quesadillas: crispy tortilla, melted cheese and any filling you like. With tips on choosing cheese, fillings and dips.
How to make birria tacos with meltingly tender meat, crisp-fried tortillas and consommé for dipping – plus the viral birria ramen variation.
Forget Friday tacos for a moment: here's how to make authentic street tacos with doubled-up corn tortillas, juicy filling and fresh salsa.
Sizzling fajitas with marinated meat, peppers and onion. A complete recipe with homemade fajita seasoning.
Juicy enchiladas with homemade sauce – easier than you think. A complete recipe with tips for the filling, sauce and baking.
MSG – mononatriumglutamat, E621 – er rent umami. Her er hva det er, hva forskningen sier om helse, hvor mye du skal bruke, og hvilken pakke du bør velge.
Skillet mellom de thailandske currypastaene går på tørre krydder, ikke på farge. Her er hva som skiller rød, grønn, gul, panang og massaman, og hvorfor tom yum og tom kha ikke er currypasta.
Halloumi holder formen i pannen fordi ostemassen er kokt i myse før osten er ferdig. Her er forklaringen, hva melketypen betyr for smaken, og slik steker du den.
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.