Useful things to know in the kitchen.
Here we take a closer look at ingredients and cooking. Which cut belongs in the stew, how do you get the onions right, and what can you do when the sauce tastes nearly there?
Explore kitchen chemistry → Salt, spices in fat and browning, with small experiments to try yourself.
AI-generated illustrationGood pizza starts with the crust.
Make 48-hour dough, get to know pizza styles from different countries and cities, and get help with your home oven, sauces, cheese and toppings.
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AI-generated illustrationCurry and Indian cooking
See what dry-toasting does for spices, then move on to masala, sauce bases and yoghurt marinades. Learn how to build flavour and what makes Indian dishes different.
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AI-generated illustrationThree bases. Many good sauces.
Flour roux, stock and cream, or tomato: learn three bases and adapt them into many sauces. With quantities, flavourings and help when something goes wrong.
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AI-generated illustrationWhich cheese suits your dish?
From sauces and gratins to fondue and raclette. See how cheese melts, choose one that suits the dish and get to know small Norwegian cheesemakers.
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AI-generated illustrationOil or butter? Choose for the job.
Olive oil, rapeseed oil, butter or ghee? Choose fats for frying, roasting, baking and salads — and understand what smoke point actually tells you.
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AI-generated illustrationFind your cut and how to cook it.
From fillet to oxtail. Search Norwegian and English names to find the right beef for a steak, roast or slow-cooked stew.
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AI-generated illustrationIt tastes almost right. What is missing?
Adjust in small steps. Find help when food tastes flat, salty, sour, sweet, bitter or too hot.
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AI-generated illustrationGood flavour often begins with the onion.
From yellow onions and shallots to garlic and black garlic. Choose onions for the flavour you want, see how to cook them and find useful swaps.
Read moreAI-generated illustrationMore depth in your food. Salt under control.
See how much to dilute and what happens as stock reduces. Find a base that suits your stew, sauce or fish soup.
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AI-generated illustrationHow to brown mushrooms well.
Get to know eight edible mushrooms, what to do with their stems, and how to clean and cook them. Find one for your stew, curry or fresh pasta.
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AI-generated illustrationUse the right potato
Asterix, Beate or Solist? Find a potato suited to gratin, mash, salad or roasting.
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AI-generated illustrationGood rice, every time
Choose the rice, measure accurately and let the heat do the work. With methods for both a saucepan and rice cooker.
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