Juicing your own apples will allow you to use local varieties and create a blend to your liking, but feel free to use a good-quality store-bought unfiltered apple cider; farmstands often sell ...

The moment Pablo Soto approaches our table with a live king crab, its claws slowly writhing, it becomes clear that Noma isn’t interested in playing by the rules of fine dining. This isn’t exactly a ...

When René Redzepi opened the second iteration of his Noma restaurant in a cluster of farm-like buildings on the outskirts of Copenhagen in 2018 he switched the perception of what was being presented ...

Mette Søberg is the head of research and development for Noma’s test kitchen and since the fall, she and her team have been on a mission: to develop never-before-seen preparations and presentations of ...

FRESH from an appearance on Saturday Kitchen, Claus Meyer is in a sea-blue three-piece suit and has spent the morning chopping up a raw inner-thigh of beef to make beetroot tartar with horseradish.

Six years ago, René Redzepi – arguably the best chef in the world – stunned fine dining lovers by announcing he was shutting down his beloved restaurant, Noma, for good. The chef had spent the decade ...

A Work in Progress is a triple treat. Redzepi’s year-long journal chronicles his efforts to sustain creativity, the grease in his team’s wheel and push Noma to the next level following its crowning as ...

People have always associated our restaurant closely with wild food and foraging, but the truth is that the defining pillar of Noma is fermentation. That’s not to say that our food is especially funky ...

This year, a tiny, 12-table restaurant in Copenhagen was voted the world's best restaurant. The next day, Noma got 100,000 online requests for reservations. What makes it so great? Chef Rene Redzepi, ...

Noma Projects sells smoked mushroom garum, a vegan interpretation of a fermented fish sauce used for centuries. By Florence Fabricant The first product for home cooks from Noma Projects, a food lab ...