Denmark

American pastry chef Milton Abel visits one of Copenhagen's oldest bakeries to learn the secrets behind the Danes' famous pastries.

We trek through the Danish countryside and forage for Thomas Laursen’s prized ingredient; the orange carpenter ant.

What can a chef from a three-starred Michelin restaurant learn from a seasoned sausage vendor in Copenhagen? A whole lot, apparently.

From beef garum pastries being glazed at 6am to the last dish leaving the kitchen in the evening - Munchies got to be a fly on the wall at restaurant 108 in Copenhagen.

We never imagined that a Chef’s Night Out with the crew from restaurant Kadeau would be dull, but nothing quite prepared us for this whirlwind of culinary escapades.

Kim Wejendorp from Amass Restaurant in Copenhagen shows us how to make the fermented Thai pork sausages, Sai Krok Isan.

Sodomie erlebt in Europa eine komische Renaissance. Die fing ironischerweise an, als Aktivisten diese Praxis erfolgreich in Deutschland und Norwegen verbieten ließen.