Over the centuries, Norwegians created many national dishes based on seasonal availability of ingredients. Karine and the head chef of Frognerseteren share with you some of the most typical Husmanskost dishes.

Enjoy a behind the scenes look at a most unusual profession: farming on the water. What began as a small industry in the 1970's is one of Norway's largest exports today. Join Karine Hagen for an introduction to the fascinating world of Norwegian aquaculture.

Go behind closed doors with Karine Hagen to explore the essential steps involved in the creation of Armagnac, a process that dates back to the 14th century.