Noma founder and champion of the local and wild food movements René Redzepi is betting that fermentation is the future. Here's why consumers and industry leaders alike agree with this bubbling ...

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 ...

Noma’s Trompe l’Oeil Dishes Are the Dad Jokes of the Fine Dining World René Redzepi proves that any food can look like something it’s not if your kitchen team works hard enough at it ...

With precision and whimsy, Noma’s head chef transforms every dish at the Copenhagen restaurant into a moment worth remembering.

An exclusive look at René Redzepi's newly renovated, minimalist kitchen at Noma, one of the world's best restaurants ...

Noma's chef Rene Redzepi The Great Dane” is the perfect nickname for the chef of the restaurant many critics have proclaimed the finest in the world. With Faith Salie we take a peek in the ...

LCD Soundsystem’s James Murphy Gets Resto Recommendations From David Chang, Forages For Noma Recipes Mariella Mosthof Apr 19th, 2013, 5:05 pm ...

Steve Bramucci reviews the first grocery product from Noma -- a smoked mushroom garum that packs a walloping dose of umami.

Jeff Gordinier followed René Redzepi as he closed his world-famous restaurant, Noma, and traveled the world in search of new inspiration.

Two chefs at the world-famous restaurant Noma explain why the microbes at work in fermentation are key to unlocking flavors in their food.