Inspiration
Bechamelen på toppen er en tilføyelse fra 1900-tallet. Slik lager du moussaka med ovnsbakt aubergine i stedet for stekt.
Hemmeligheten bak luftig focaccia er salamoiaen som helles i gropene før steking. Oppskrift til langpanne med kald heving.
Hjemmelaget pesto blir mørk og besk i maskin. Slik knuser du pesto genovese i morter, og slik vender du den i pastaen.
Ekte carbonara har verken fløte eller bacon. Slik lager du den romerske versjonen med guanciale, pecorino, egg og 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.
Make dumplings entirely from scratch: a simple flour-and-water dough, a juicy filling, a beginner-friendly folding technique and three ways to cook them.
A step-by-step recipe for homemade kimchi: salting the napa cabbage, a chilli paste with gochugaru, and how the fermentation actually works.
Fluffy bao buns at home in ten minutes: how to steam ready-made buns perfectly, with filling ideas and tricks for those without a steamer basket.
An easy recipe for bibimbap, Korea's colorful rice bowl with vegetables, egg and gochujang.
Learn what rice paper is and how to use it to make fresh Vietnamese spring rolls at home.
A simple guide to making authentic ramen at home, with the four building blocks and a recipe for marinated egg.
A simplified recipe for Vietnamese pho with an aromatic broth, rice noodles and fresh herbs.
A beginner's guide to making sushi at home, with tips for getting the rice right and how to roll maki.
A simple recipe for creamy homemade hummus, with two tricks that make it extra silky smooth.
A recipe for Korean fried chicken with double frying and a sweet, spicy, sticky gochujang sauce.
Learn to make authentic fried rice at home in just 20 minutes! With simple ingredients like cooked rice, eggs, vegetables and soy sauce you get a flavorful and filling meal. Perfect for using up leftovers – and easy to adapt with chicken, shrimp or tofu.
Tapas er ikke et bord med femten småretter, men en måte å spise på. Slik fungerer tapa, ración og pincho, og slik setter du sammen et bord hjemme.
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.