Current A–Z Programs

Program Reminder:

New Scandinavian Cooking

(visit website)

Ch. Title Description # Day Date Time Length RPT CC DVS AD MD
36.1 Mighty Volcanic Oven Andreas visits hot spots around Iceland, even trying his hand at grilling inside volcano. In addition to a lamb dish, he cooks salmon and vegetables in a secluded geyser. He learns to makes artisanal salt, and later uses it in a salt-baked, herb-infused trout dish. (5 of 10)
WEB LINK
405 SA 09/20/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 Mackerel - The Shiny Bounty of Summer Andreas visits the southern Norwegian resort town of Kristians, where the Norwegians flock every summer. Andreas goes fishing for mackerel and along the way, he cooks a variety of fish dishes, from fried sprats and mackerel sushi to the ultimate expression of Norwegian summer: grilled and smoked mackerel.
WEB LINK
105 SU 09/21/14 11:30am 00:26:49 (RPT) × × ST
36.1 The Grain Belt of the Country Andreas visits Nes in Eastern Norway, the grain belt of the country. He makes slow-cooked pig knuckle with malty, beer-flavored peas and spelt. Employing the popular practice of inland fishing, Andreas makes a salad of sprouting grains and pan-fried zander fish (a close relative of the perch). He also creates a malt shake, and for the main course, an oven-baked pork roast with crackling. (6 of 13)
WEB LINK
406 SA 09/27/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 Many Flavors of Lamb Andreas travels through the Southwestern part of Norway and Rogaland during the annual sheep gathering. He cooks beer-braised lamb shanks with sweet onions, pepper-fried lamb liver, a 'one-pot wonder' of lamb with rutabaga and mustard seeds. He also puts a scientific twist on a traditional Sunday roast.
WEB LINK
106 SU 09/28/14 11:30am 00:26:46 (RPT) × × ST
36.1 Mountain Lamb Andreas visits the mountain of Hallingskarvet and the valley of Hemsedal, where lambs roam the hilly landscape for months during summer. He prepares a lamb carpaccio and then a flavorful lamb burger. For the main course, he serves slow-cooked lamb belly and lamb sirloin served rare. (7 of 13)
WEB LINK
407 SA 10/04/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 The Smokehouse Andreas visits the smokehouses of Western Norway. Later, he combines salted and smoked lamb with three different, fresh-tasting dips. For an appetizer, he makes a quick-cured lamb and trout with smoked apple. For the main course, Andreas does his take on a traditional honey-glazed lamb served with a crisp cabbage salad and vanilla-infused rutabaga puree. (8 of 10)
WEB LINK
408 SA 10/11/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 Milk and Chocolate of the North Nobody eats more chocolate than Norwegians, especially during winter. Andreas starts out with a warming hot chocolate with saffron and orange cream in Oslo before travelling to St. Lucia in the West Indies to discover the origins of cocoa. Back in Oslo, Andreas cooks halibut with cocoa butter, and makes a mouth-watering dessert--a dark chocolate cake and whipped milk chocolate with creme fraiche ice cream. (9 of 10)
WEB LINK
409 SA 10/18/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.1 The Northern Way Andreas investigates historical food from two of Norway's former capitals, Trondheim in mid-Norway and Bergen on the West Coast. He starts with a recipe from the 14th century: chicken with saffron and cinnamon. As Andreas travels south on the Coastal Express ferry, he makes homemade marzipan with a spicy touch. Before arriving in Bergen, Andreas prepares another luxurious dish--crispy suckling pig with the exclusive flavors of exotic spices, fruits and Madeira. (10 of 10)
WEB LINK
410 SA 10/25/14 01:00pm 00:26:40 (RPT) (CC) × ST
36.3 Food for a Viking Danish chef Claus Meyer joins Andreas in Ribe, the oldest town in Scandinavia. While in Denmark, Andreas and Claus prepare fresh oysters with herbs, an herbal yogurt smoothie with honey, a wholesome corn porridge dessert with fresh berries, and finally, a slow-roasted beef sirloin served with beans, nuts and thyme.
WEB LINK
107 TU 09/02/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Yesterday's Food for the Future Andreas visits Rygge, the "vegetable garden" of southeastern Norway, to prepare a traditional menu of root vegetables, goat and hen. Andreas cooks parsley root cream with smoked salmon, and follows it with fricassee of hen, and finally, roast goat. Andreas explains how to make these traditional dishes with modern substitutes.
WEB LINK
108 FR 09/05/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Yesterday's Food for the Future Andreas visits Rygge, the "vegetable garden" of southeastern Norway, to prepare a traditional menu of root vegetables, goat and hen. Andreas cooks parsley root cream with smoked salmon, and follows it with fricassee of hen, and finally, roast goat. Andreas explains how to make these traditional dishes with modern substitutes.
WEB LINK
108 FR 09/05/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Yesterday's Food for the Future Andreas visits Rygge, the "vegetable garden" of southeastern Norway, to prepare a traditional menu of root vegetables, goat and hen. Andreas cooks parsley root cream with smoked salmon, and follows it with fricassee of hen, and finally, roast goat. Andreas explains how to make these traditional dishes with modern substitutes.
WEB LINK
108 SA 09/06/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 The Holy Fish Andreas visits the rugged coastline of Helgeland in northern Norway, where the mystical and delicious halibut makes its home among the islets and skerries. Andreas demonstrates how different cooking methods can elicit different flavors and textures from the fish. Dishes include: the smoked Greenland halibut with berries and potato salad; pickled halibut, baked halibut with cucumber and herbs; and finally, pan-fried halibut served with veal demi-glace.
WEB LINK
109 MO 09/08/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 The Holy Fish Andreas visits the rugged coastline of Helgeland in northern Norway, where the mystical and delicious halibut makes its home among the islets and skerries. Andreas demonstrates how different cooking methods can elicit different flavors and textures from the fish. Dishes include: the smoked Greenland halibut with berries and potato salad; pickled halibut, baked halibut with cucumber and herbs; and finally, pan-fried halibut served with veal demi-glace.
WEB LINK
109 MO 09/08/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 The Holy Fish Andreas visits the rugged coastline of Helgeland in northern Norway, where the mystical and delicious halibut makes its home among the islets and skerries. Andreas demonstrates how different cooking methods can elicit different flavors and textures from the fish. Dishes include: the smoked Greenland halibut with berries and potato salad; pickled halibut, baked halibut with cucumber and herbs; and finally, pan-fried halibut served with veal demi-glace.
WEB LINK
109 TU 09/09/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Winning Game Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast of Scandinavia. He prepares a millefeuille (puff pastry layered with a filling) of venison fillet with prune; venison liver with caramelized tangerine; smoked trout; a traditional hunter's stew with sour cream and goat cheese; and finally, the ultimate venison steak.
WEB LINK
110 FR 09/12/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Winning Game Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast of Scandinavia. He prepares a millefeuille (puff pastry layered with a filling) of venison fillet with prune; venison liver with caramelized tangerine; smoked trout; a traditional hunter's stew with sour cream and goat cheese; and finally, the ultimate venison steak.
WEB LINK
110 FR 09/12/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Winning Game Andreas makes a variety of venison dishes against the backdrop of snow-capped mountains of the west coast of Scandinavia. He prepares a millefeuille (puff pastry layered with a filling) of venison fillet with prune; venison liver with caramelized tangerine; smoked trout; a traditional hunter's stew with sour cream and goat cheese; and finally, the ultimate venison steak.
WEB LINK
110 SA 09/13/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 Pyramids of the North Andreas visits the island of Spitsbergen in the far north of Norway, the northernmost inhabited place in the world, and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here and a variety of fish. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, seafood-flavored vegetables and chocolate cake with orange marmalade and coffee.
WEB LINK
111 MO 09/15/14 06:00am 00:26:46 (RPT) (CC) × ST
36.3 Pyramids of the North Andreas visits the island of Spitsbergen in the far north of Norway, the northernmost inhabited place in the world, and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here and a variety of fish. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, seafood-flavored vegetables and chocolate cake with orange marmalade and coffee.
WEB LINK
111 MO 09/15/14 NOON 00:26:46 (RPT) (CC) × ST
36.3 Pyramids of the North Andreas visits the island of Spitsbergen in the far north of Norway, the northernmost inhabited place in the world, and Longyearbyen. This barren land offers some surprising delicacies, like wild geese that summer here and a variety of fish. Andreas makes goose with port wine and broccoli puree, pan-fried Svalbard cod and king crab, seafood-flavored vegetables and chocolate cake with orange marmalade and coffee.
WEB LINK
111 TU 09/16/14 12:00am 00:26:46 (RPT) (CC) × ST
36.3 The South of Norway: Shellfish for Summer Host Andreas Viestad visits Blindleia, a favorite holiday destination in Southern Norway. In this summer paradise, he goes fishing for red shrimp and gathers mussels on a bare-faced rock. He makes classic and innovative sauces for the shellfish and then creates a Norwegian-style paella.
WEB LINK
201 FR 09/19/14 06:00am 00:26:32 (RPT) (CC) × ST
36.3 The South of Norway: Shellfish for Summer Host Andreas Viestad visits Blindleia, a favorite holiday destination in Southern Norway. In this summer paradise, he goes fishing for red shrimp and gathers mussels on a bare-faced rock. He makes classic and innovative sauces for the shellfish and then creates a Norwegian-style paella.
WEB LINK
201 FR 09/19/14 NOON 00:26:32 (RPT) (CC) × ST
36.3 The South of Norway: Shellfish for Summer Host Andreas Viestad visits Blindleia, a favorite holiday destination in Southern Norway. In this summer paradise, he goes fishing for red shrimp and gathers mussels on a bare-faced rock. He makes classic and innovative sauces for the shellfish and then creates a Norwegian-style paella.
WEB LINK
201 SA 09/20/14 12:00am 00:26:32 (RPT) (CC) × ST
36.3 Mid-Norway: Old-Fashioned Sweet Tooth Host Andreas Viestad travels to one of the coldest places in Norway: the UNESCO World Heritage-listed town of Roros. The town appears frozen in time and tradition rules on the table. This episode focuses on all things sweet and old-fashioned, including iced cake, raw milk pudding and cheesecake with cloudberries.
WEB LINK
202 MO 09/22/14 06:00am 00:26:34 (RPT) (CC) × ST
36.3 Mid-Norway: Old-Fashioned Sweet Tooth Host Andreas Viestad travels to one of the coldest places in Norway: the UNESCO World Heritage-listed town of Roros. The town appears frozen in time and tradition rules on the table. This episode focuses on all things sweet and old-fashioned, including iced cake, raw milk pudding and cheesecake with cloudberries.
WEB LINK
202 MO 09/22/14 NOON 00:26:34 (RPT) (CC) × ST
36.3 Mid-Norway: Old-Fashioned Sweet Tooth Host Andreas Viestad travels to one of the coldest places in Norway: the UNESCO World Heritage-listed town of Roros. The town appears frozen in time and tradition rules on the table. This episode focuses on all things sweet and old-fashioned, including iced cake, raw milk pudding and cheesecake with cloudberries.
WEB LINK
202 TU 09/23/14 12:00am 00:26:34 (RPT) (CC) × ST
36.3 Northern Norway/Italy: Dry But Tasty Codfish ranks among Norway's most important exports. Host Andreas Viestad follows the codfish from its origin near the Lofoten Islands in Northern Norway to the table in Italy.
WEB LINK
203 FR 09/26/14 06:00am 00:26:32 (RPT) (CC) × ST
36.3 Northern Norway/Italy: Dry But Tasty Codfish ranks among Norway's most important exports. Host Andreas Viestad follows the codfish from its origin near the Lofoten Islands in Northern Norway to the table in Italy.
WEB LINK
203 FR 09/26/14 NOON 00:26:32 (RPT) (CC) × ST
36.3 Northern Norway/Italy: Dry But Tasty Codfish ranks among Norway's most important exports. Host Andreas Viestad follows the codfish from its origin near the Lofoten Islands in Northern Norway to the table in Italy.
WEB LINK
203 SA 09/27/14 12:00am 00:26:32 (RPT) (CC) × ST
36.3 West Coast of Norway: All Is Well - If There Is He Host Andreas Viestad travels along the West coast of Norway, an area settled around the rich herring fisheries. Inspired by history, Andreas demonstrates how to make Scandinavian-style herring.
WEB LINK
204 MO 09/29/14 06:00am 00:26:32 (RPT) (CC) × ST
36.3 West Coast of Norway: All Is Well - If There Is He Host Andreas Viestad travels along the West coast of Norway, an area settled around the rich herring fisheries. Inspired by history, Andreas demonstrates how to make Scandinavian-style herring.
WEB LINK
204 MO 09/29/14 NOON 00:26:32 (RPT) (CC) × ST
36.3 West Coast of Norway: All Is Well - If There Is He Host Andreas Viestad travels along the West coast of Norway, an area settled around the rich herring fisheries. Inspired by history, Andreas demonstrates how to make Scandinavian-style herring.
WEB LINK
204 TU 09/30/14 12:00am 00:26:32 (RPT) (CC) × ST
36.3 The Coast of Mid Norway: Shellfish Eldorado Host Andreas Viestad visits some of the richest fish banks in mid-Norway and then prepares a seafood dish with native scallops, crabs and lobster. The region also holds some of the most modern aquaculture for salmon and mussels--and Andreas makes the most of these ingredients.
WEB LINK
205 FR 10/03/14 06:00am 00:26:32 - (CC) × ST
36.3 The Coast of Mid Norway: Shellfish Eldorado Host Andreas Viestad visits some of the richest fish banks in mid-Norway and then prepares a seafood dish with native scallops, crabs and lobster. The region also holds some of the most modern aquaculture for salmon and mussels--and Andreas makes the most of these ingredients.
WEB LINK
205 FR 10/03/14 NOON 00:26:32 - (CC) × ST
36.3 The Coast of Mid Norway: Shellfish Eldorado Host Andreas Viestad visits some of the richest fish banks in mid-Norway and then prepares a seafood dish with native scallops, crabs and lobster. The region also holds some of the most modern aquaculture for salmon and mussels--and Andreas makes the most of these ingredients.
WEB LINK
205 SA 10/04/14 12:00am 00:26:32 - (CC) × ST
36.3 South West of Norway/"Fat Ducks and Sweet Apples Host Andreas Viestad visits a duck farm and an old steamer on the Telemark canal, which unites costal Norway with the barren mountain regions. Andreas serves a variety of duck and local trout to combine the richness of the land with the spirit of the river.
WEB LINK
206 MO 10/06/14 06:00am 00:26:32 - (CC) × ST
36.3 South West of Norway/"Fat Ducks and Sweet Apples Host Andreas Viestad visits a duck farm and an old steamer on the Telemark canal, which unites costal Norway with the barren mountain regions. Andreas serves a variety of duck and local trout to combine the richness of the land with the spirit of the river.
WEB LINK
206 MO 10/06/14 NOON 00:26:32 - (CC) × ST
36.3 South West of Norway/"Fat Ducks and Sweet Apples Host Andreas Viestad visits a duck farm and an old steamer on the Telemark canal, which unites costal Norway with the barren mountain regions. Andreas serves a variety of duck and local trout to combine the richness of the land with the spirit of the river.
WEB LINK
206 TU 10/07/14 12:00am 00:26:32 - (CC) × ST
36.3 The Mountain Region of Sothern Norway "On Top of N Host Andreas Viestad ventures to the tallest mountain in Norway: Galdopiggen. Then, he prepares some desserts using the fruits of summer, including sweet and tart berries.
WEB LINK
207 FR 10/10/14 06:00am 00:26:32 - (CC) × ST
36.3 The Mountain Region of Sothern Norway "On Top of N Host Andreas Viestad ventures to the tallest mountain in Norway: Galdopiggen. Then, he prepares some desserts using the fruits of summer, including sweet and tart berries.
WEB LINK
207 FR 10/10/14 NOON 00:26:32 - (CC) × ST
36.3 The Mountain Region of Sothern Norway "On Top of N Host Andreas Viestad ventures to the tallest mountain in Norway: Galdopiggen. Then, he prepares some desserts using the fruits of summer, including sweet and tart berries.
WEB LINK
207 SA 10/11/14 12:00am 00:26:32 - (CC) × ST
36.3 Southern Norway: A Modest But Generous Spud In the South inland region of Norway, host Andreas Viestad cooks with one of the most loved Norwegian ingredients--the potato. Then, Andreas catches and prepares crayfish, a sought-after delicacy in Norway.
WEB LINK
208 MO 10/13/14 06:00am 00:26:32 - (CC) × ST
36.3 Southern Norway: A Modest But Generous Spud In the South inland region of Norway, host Andreas Viestad cooks with one of the most loved Norwegian ingredients--the potato. Then, Andreas catches and prepares crayfish, a sought-after delicacy in Norway.
WEB LINK
208 MO 10/13/14 NOON 00:26:32 - (CC) × ST
36.3 Southern Norway: A Modest But Generous Spud In the South inland region of Norway, host Andreas Viestad cooks with one of the most loved Norwegian ingredients--the potato. Then, Andreas catches and prepares crayfish, a sought-after delicacy in Norway.
WEB LINK
208 TU 10/14/14 12:00am 00:26:32 - (CC) × ST
36.3 Western Norway: A World of Apples Host Andreas Viestad visits Hardanger, the "apple orchard" of Western Norway. Andreas makes an apple drink and bakes a traditional sourdough bread in an old wood-fired oven and prepares a hot apple dessert.
WEB LINK
209 FR 10/17/14 06:00am 00:26:32 - (CC) × ST
36.3 Western Norway: A World of Apples Host Andreas Viestad visits Hardanger, the "apple orchard" of Western Norway. Andreas makes an apple drink and bakes a traditional sourdough bread in an old wood-fired oven and prepares a hot apple dessert.
WEB LINK
209 FR 10/17/14 NOON 00:26:32 - (CC) × ST
36.3 Western Norway: A World of Apples Host Andreas Viestad visits Hardanger, the "apple orchard" of Western Norway. Andreas makes an apple drink and bakes a traditional sourdough bread in an old wood-fired oven and prepares a hot apple dessert.
WEB LINK
209 SA 10/18/14 12:00am 00:26:32 - (CC) × ST
36.3 Northern Norway: Ice Cold Bounty Andreas Viestad explores the rugged coastline of Vesteralen in Northern Norway, where he later prepares cod and Arctic char fresh from the North Sea.
WEB LINK
210 MO 10/20/14 06:00am 00:26:32 - (CC) × ST
36.3 Northern Norway: Ice Cold Bounty Andreas Viestad explores the rugged coastline of Vesteralen in Northern Norway, where he later prepares cod and Arctic char fresh from the North Sea.
WEB LINK
210 MO 10/20/14 NOON 00:26:32 - (CC) × ST
36.3 Northern Norway: Ice Cold Bounty Andreas Viestad explores the rugged coastline of Vesteralen in Northern Norway, where he later prepares cod and Arctic char fresh from the North Sea.
WEB LINK
210 TU 10/21/14 12:00am 00:26:32 - (CC) × ST
36.3 Southern Norway: Smoke and Water Andreas Viestad travels to Vestfold in Southern Norway at the peak of the brisling sardine season. Inspired by Scandinavian tradition, Andreas catches and then smokes the little fish.
WEB LINK
211 FR 10/24/14 06:00am 00:26:32 - (CC) × ST
36.3 Southern Norway: Smoke and Water Andreas Viestad travels to Vestfold in Southern Norway at the peak of the brisling sardine season. Inspired by Scandinavian tradition, Andreas catches and then smokes the little fish.
WEB LINK
211 FR 10/24/14 NOON 00:26:32 - (CC) × ST
36.3 Southern Norway: Smoke and Water Andreas Viestad travels to Vestfold in Southern Norway at the peak of the brisling sardine season. Inspired by Scandinavian tradition, Andreas catches and then smokes the little fish.
WEB LINK
211 SA 10/25/14 12:00am 00:26:32 - (CC) × ST
36.3 Rich Farmland On the island of Gotland, Tina rides her bicycle and visits a farm with ancient, local sheep. She also stops at the Middle Age festival, where she tries fire eating. The program is full of food for summer, and grill is an important element.
WEB LINK
301 MO 10/27/14 06:00am 00:26:19 - (CC) × ST
36.3 Rich Farmland On the island of Gotland, Tina rides her bicycle and visits a farm with ancient, local sheep. She also stops at the Middle Age festival, where she tries fire eating. The program is full of food for summer, and grill is an important element.
WEB LINK
301 MO 10/27/14 NOON 00:26:19 - (CC) × ST
36.3 Rich Farmland On the island of Gotland, Tina rides her bicycle and visits a farm with ancient, local sheep. She also stops at the Middle Age festival, where she tries fire eating. The program is full of food for summer, and grill is an important element.
WEB LINK
301 TU 10/28/14 12:00am 00:26:19 - (CC) × ST
36.3 Popular Sausage Tina makes royal Swedish meatballs and some lovely scallops with blueberry vinaigrette. She opens the show on a canoe in the middle of Stockholm--offering a glimpse of how the big old Vasa warship sunk after only hours on the water. Stockholm is presented in all its aquatic beauty.
WEB LINK
302 FR 10/31/14 06:00am 00:26:19 - (CC) × ST
36.3 Popular Sausage Tina makes royal Swedish meatballs and some lovely scallops with blueberry vinaigrette. She opens the show on a canoe in the middle of Stockholm--offering a glimpse of how the big old Vasa warship sunk after only hours on the water. Stockholm is presented in all its aquatic beauty.
WEB LINK
302 FR 10/31/14 NOON 00:26:19 - (CC) × ST