Nordic Food Lab

Nordic Food Lab
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Roberto Flore Leaves Nordic Food Lab
The former head of Research and Development will take up a technical role at Copenhagen's new FoodLab at the Danish Technical University Skylab.
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Nordic Food Lab's New Book on Eating Insects
On Eating Insects is Nordic Food Lab's new book on insects in the kitchen, including recipes and travel stories. We spoke to Roberto Flore to find out more.
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Rancidity: It's All a Matter of Taste
We look at rancidity in food and how with some clever science it could become a new taste for chefs to use in their cooking.
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BUGS - Will Eating Insects Save Our Planet?
Here's a look at the trailer for Bugs, a new film that follows a team from The Nordic Food Lab as they travel the world researching edible insects.
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Join us Inside the Nordic Food Lab
A tour of the Danish open-source organisation - started in 2008 by René Redzepi and now hosted by the Copenhagen University - guided by its chef Roberto Flore.
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Bush Coconuts and Honey Ants - Nordic Food Lab Radio
The Nordic Food Lab are back with another wonderful episode on their new radio station, this time they're eating honey ants and bush coconuts.
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Nordic Food Lab Radio - Eating Insects and The Rise of Seaweed
The Nordic Food Lab have started a new series of podcasts, listen as they explore a termite mound in Uganda and explore the seaweed farms of Denmark.
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Meet The Nordic Food Lab's New Head Chef
An exclusive interview with Roberto Flore, the Italian chef in charge of René Redzepi's Nordic Food Lab in Copenhagen.
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WATCH: A 'Delicious' TEDx Talk From The Nordic Food Lab's Ben Reade
Want to learn how to eat for a better planet without giving up good food? Listen to his compelling TEDx speech by Ben Reade from the Nordic Food Lab in Denmark.
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WATCH: How To Go Beer Foraging
Have you ever been beer foraging? We thought not. Here's a great video from the Nordic Food Lab that shows you what it's all about.
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Nordic Food Lab Launches Wild Edible Plant Database
The Nordic Food Lab has launched an online search engine for wild herbs and plants. Now you can search for information on all your foraged herbs.
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The Nordic Food Lab Makes Bee Larvae Ceviche
Do you love ceviche? Try this interesting recipe of bee larvae ceviche from the team at René Redzepi's Nordic Food Lab.
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How René Redzepi Cooks Ants
Curious about the ants served at Rene Redzepi's Noma restaurant? Here's an ant recipe with detailed instructions from the Nordic Food Lab.
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Nordic Food Lab Dissects The Tongue (Podcast)
In their latest podcast, The Nordic Food Lab explains how our tongues work, what our tastebuds do and how bitterness is all in our minds.
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Nordic Food Lab Buzzing With Beehive Recipes
Learn how to make beeswax ice cream, propolis honey crisps and more with these new recipes from the Nordic Food Lab.
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Bee Larvae Beer, Anyone?
The Nordic Food Lab has teamed up with Carlsberg brewery to launch a series of artisanal beers made with ingredients like bee larvae, fungi and seaweed.
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The Nordic Food Lab's Podcast on Fermentation
Curious about pickles and fermented foods? Get the lowdown on lactic acid fermentation in this podcast by the Nordic Food Lab in Copenhagen.
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Guidelines for Foraging from the Nordic Food Lab
The Nordic Food Lab have released a list of guidelines for how to forage in a sustainable way.