New Scandinavian Cooking

Andreas visits the county of Hedmark in Eastern Norway, a region known for big farms and abundance of produce.

Sausages serve a special function in Norway, both as an everyday meal and as festive food.

Andreas visits Geitmyra Farm in the middle of Oslo, Norway, the site of his new food culture center for kids.

Is cold-pressed rapeseed oil the olive oil of the north? To find out, Andreas travels to the old fortress town of Fredrikstad in Eastern Norway.

Starting in the Sami territories of the Arctic, Andreas makes reindeer burgers with wild mushrooms, king crab cocktail and Arctic char with lamb-flavored potato gratin, all using produce he finds along the coast.

Andreas examines how fire changed the way people cook.

Andreas visits the wind-blown peninsula of Stad in Western Norway, where boats set sail to catch haddock.

In the fishing capital of Bergen, the wettest city in Norway, Andreas prepares local trout and re-creates the city's famous fish soup.

A packed lunch is an important part of the Scandinavian food tradition and is taken just as seriously as dinner.

Andreas visits the valley of Gudbrandsdalen, home to the Norwegian delicacy known as brown cheese.

This episode finds Andreas at his farm in Southern Norway.

Stepping back in history, Andreas channels the Vikings as he travels west to Iceland - the Norse settlement in the middle of the Atlantic Ocean.

Andreas visits hot spots around Iceland, even trying his hand at grilling inside volcano.

Andreas visits Nes in Eastern Norway, the grain belt of the country.

Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal, where lambs roam the hilly landscape for months during summer.

In this episode, Andreas visits the smokehouses of Western Norway.

Nobody eats more chocolate than Norwegians, especially during winter.

Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast.

In preparation for a hike, Tina packs a lunch made of grilled flatbread, cabbage salad and smoked salmon.

Tina visits Southern Trondelag and the windswept islands of Hitra and Froya, where the Norwegian Sea offers crystal-clear water and many varieties of shellfish and farmed salmon.

Tina visits Hardanger, the fjord valley known as Norway's orchard.

Andreas visits Hedmark in Eastern Norway, a region with large farms, abundant food and vast forests.

Andreas and Finnish co-host Sara LaFountain visit Frogner Park in downtown Oslo.

In the Eastern Norway seaport of Hvaler, Andreas makes several coastal delicacies, including blue mussels grilled with fresh herbs and flatfish in a nutty butter sauce.

In the fishing port and holiday resort town of Smogen, on the scenic coast of Southwestern Sweden, Tina visits the local fish auction and fishes for langoustines (lobster) before making a sandwich with herring.

In this episode, Tina visits Gamlestolen in the mountainous heartland of Norway.

Andreas visits Bergen in Western Norway, where he meets up with local chef Christopher Haatuft to collect oysters and wild scallops.

Back in the mountain region of Valdres, Tina makes fried fudge cheese with cloudberries and parsley.

Tina visits Moss and the nearby islands, a rich agricultural region in eastern Norway.

Andreas travels to the port town of Skien in Eastern Norway, the hometown of Norway's most important playwright, Henrik Ibsen.

Tina travels to the Cognac region of France, and combines Scandinavian and French ingredients to make mouthwatering seafood dishes, including oysters and mussels with herbs and Cognac, and Norwegian salmon with warm grapes and crown dill.

In this episode, Andreas visits the small community of Bulandet, a group of wind-blown islands in western Norway.

In today's episode, Andreas travels by train through different climates and the mountainous heart of Norway, between Bergen and Oslo.

Is taco originally from Norway? And gnocchi? How about American pancakes? As Andreas travels through Norway's biggest national park and the beautiful Gudbrand's valley in western Norway he investigates traditional recipes that are deceptively similar to classic Mexican, Italian and American dishes, and just as tasty.

In this episode, Andreas travels north across the Arctic Circle on the train from Trondheim to Bodo.

Like the Vikings, Andreas travels by boat to visit the islands of Lofoten, where he prepares a traditional cod dish.

In this episode, Andreas investigates what the sea and land can offer while travelling north on the Norwegian Coastal Express.

In today's episode, Andreas goes on a polar expedition onboard Hurtigruten and travels north along the beautiful and icy coastline of Norway.

In this episode, Andreas takes us to the island of Skrova in northern Norway.

In this episode, Andreas makes a real Scandinavian Christmas feast and shares all his favorite Norwegian recipes of the season.

In this episode, Andreas embarks on a culinary journey, looking for the source of the new Nordic food revolution.

Few things are better than a real, hearty stew. Stews have a universal generousness and at the same time they are often a great expression of unique local traditions.

The UNESCO-listed mountain town of Roros is the backdrop for today's episode, where Andreas investigates how this isolated town has become a culinary attraction.

In today's episode, Andreas investigates the great variety of inland Norway, the most productive farmland in the country.

In today's episode, Andreas visits Spitsbergen, the Norwegian settlement at 78 degrees north.

Some of Scandinavia's grandest farms can be found around Norway's largest lake, Mjosa.

There is a distinct word in Swedish for having something sweet together with a cup of coffee, namely fika.