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.

This tangy liqueur has long been one of Italy’s favorite after-dinner drinks. Join Karine to discover how simple it is to make this refreshing and iconic Sorrento digestif at home.

In the tiny village of Orasac, Croatia, Karine Hagen learns centuries-old techniques to make this wonderful organic extra-virgin olive oil.