The aroma of cinnamon and cardamom: Skillingsboller, Svele and Lussekatter – the sweet calling card of Norwegian baking
Find out why Bergen's Skillingsboller are called the "queen of cinnamon", how t…
Discover Norway:
The grain heart of Norway: whole grain Grovt brød, crispy Flatbrød and rye Knekkebrød
Explore Norwegian bread culture: how Grovt brød differs from wheat loaves, how …
Buttery gold: Norwegian Smør butter and thick Rømme sour cream – why their taste is unmistakable
Discover how Norwegian butter differs from European butter, what "seter" butter…
Jarlsberg and the cheese revolution: how the 'Norwegian Emmental' conquered the world and why farmers make cheese in the shadow of the fjords
We explain why the holey Jarlsberg cheese became a global brand, which farmhous…
Brunost brown cheese: Norway's sweet caramel and the ultimate gastronomic shock for tourists
Why do Norwegians love sweet brown Brunost cheese? We explain the whey carameli…
Gifts of the tundra: venison, moose meat and Sami flavours of Northern Norway
Everything about northern game: the difference between wild and domestic reinde…
Mountains, heather and the aroma of lamb: why Norwegian lamb is considered the best in Scandinavia and how fårikål became a national dish
We explore the phenomenon of Norwegian lamb: free grazing in the mountains, the…
The power of wind and alkali: how Norwegians have preserved fish for centuries — from stockfish to rakfisk
We explore ancient methods of preserving the gifts of the sea: air-dried cod st…
Norway's marine treasures: crab safaris, fjord oysters and the cult of "pink" shrimp
Where is Kamchatka crab caught and what is a safari in Kirkenes like? Which oys…
White fish and the "skrei adventure": how cod made Norway a maritime power
Learn all about Norwegian white fish: what skrei is and why it is hunted in win…
The kingdom of salmon: where to find "Norwegian gold" and how to tell wild from farmed
Everything you need to know about Norwegian salmon: how wild differs from farme…
Winter and Christmas in Norway: lutefisk, pinnekjøtt and the cosiness of the polar night
What do Norwegians eat in December–February? We tell you about lutefisk, pinnek…
The taste of Norwegian autumn: foricoll, hunting delicacies and the aroma of pine mushrooms
What do Norwegians eat from September to November? Foricula Day, moose and deer…
Summer under the northern sun: berries, shrimp and the flavours of the Norwegian holiday season
What does Norway have to offer in June–August? Secrets of picking strawberries …
Norwegian spring cuisine: skrei, young lamb and the taste of the midnight sun
What do Norwegians eat between the snowmelt and the first "white" summer? We te…
The flavours of Norway by region: from the bright berries of the north to the ciders of the south coast
Let's take a look at the differences between the cuisines of Northern, Western,…