Dense, dark, and full of flavor, traditional Danish rye bread—known as rugbrød—is a staple of Nordic cuisine and the foundation of Denmark’s famous open-faced sandwiches, smørrebrød. This bread is ...

Add Yahoo as a preferred source to see more of our stories on Google. You're probably familiar with monkey bread--that sticky-sweet pastry you pull apart to eat (preferably for breakfast). Well, in ...

Smorrebrod is eaten in only one order: Herring first, followed by other fish, then meat, then cheese. Before adding a topping, smear the bread with butter or duck fat. Use only rye bread with herring.

New Nordic cuisine has been on a tear for the better part of this decade. With a focus on local, seasonal ingredients and strong doses of fermenting, foraging, pickling and preserving, it’s no wonder ...

When Bo-LoGne Caf & Bar opened in Hong Kong in July, it boasted a four-day waiting list for just one of its Danish bread loaves. Months later, after boosting daily production to 50 loaves, husband and ...

There can’t be many self-sufficient, organic communes with close ties to Michelin-starred restaurants, but at Svanholm, chefs popping by to pick up produce is par for the course. Noma, four times ...

Buenos Aires-based Brød – the first Danish bread factory in Argentina – is looking to expand its distribution across the country, and is eying the export potential of neighbors like Uruguay and ...