Inspiration
Everything that belongs on the taco table – from the basics everyone expects to the authentic Mexican upgrades that make Taco Friday legendary.
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 pad thai from scratch, with the classic sweet-and-sour sauce and tips for perfect noodles.
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.
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.