DIY TM_DY_SMOKED_FI_001

We shove plenty of foods in our face holes without thinking much about them. What’s in a Twinkie? How was the slurry that becomes a McDonald’s chicken nugget actually formed? What the hell combination of black magic and ingredients is needed to make Mountain Dew Code Red? When we decide to consume foods and drinks like these, we know we’re heading into a bit of a mystery; there are ingredients and processes involved that we will never truly understand. So it goes.
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Ingredient TM_IN_TOMAT_FI_001

When it comes to summer cooking, I often find myself falling into the same monotonous rut. Fish. Salad. Burger. Repeat. When it’s over 100 degrees outside, everyday tasks like making dinner turn tedious, and up until recently, very few things get me inspired enough to set up shop up in my tiny, poorly ventilated apartment kitchen.

Until I started paying attention to the tomatillo. MORE

New Nordic TM_NN_NNHOME_FI_001

Raw shrimp, moss foam, pine oil, and unfamiliar herbs. These are the hallmarks of a bigger trend currently sweeping Nordic-inspired restaurants all around the world. As a Dane I tend to ask myself: are these really the only things people should associate with the New Nordic Cuisine?

I say, emphatically, no. In fact, I am on a mission to show the world what New Nordic Cuisine can mean to a home cook. I’ve been teaching cooking classes on the topic for several years, and I’m surrounded daily by the research and development of the New Nordic diet and cuisine at my home university in Copenhagen, where I’m a graduate student in Food Science and Technology. The research underway is mainly focused on the potential nutritional benefits of the New Nordic diet. MORE