Swedish cuisine is simple but tasty, and fish plays a big part in it. We visit Henrik Wickelgren, head chef at the Vatten restaurant in Gothenburg, western Sweden, who cooks us up a classic fish soup.
Massimo Riccioli’s restaurant “La Rosetta” is in Rome’s old city center. The top chef is famous for his “Zuppa die Pesce á la Massimo”. It’s one of the most popular items on the menu.
Polish chef Damian Mazurkovski from the port city of Gedansk makes a simple but delicious house specialty from the Kubicki Restaurant where he works: herring tartare on Polish black bread.
As meat-addicted dogs and cats threaten to eat us to extinction, some pet food startups are pioneering sustainable puppy snacks based on high-protein, low-emission insects.
It's a feast of thousands: The annual Nobel Banquet on December 10. While the prize itself has stayed much as it was intended, the banquet has had to change since the first one in 1901. But it still beats a bag of chips.
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