Swedish chef Magnus Nilsson supplements his groundbreaking, deeply personal cuisine at Fäviken with scholarly books like his newly published Nordic Baking Book, recently out from Phaidon. Magnus sat down with Andrew in New York City to discuss his goal with the book, which like his previous Nordic Cook Book, is...

Magnus Nilsson trained in France to be a chef, but grew disillusioned with the professional cooking life and took up oenology instead. In 2008, he was recruited to be the sommelier at Fäviken, a 24-seat restaurant nestled onto 20,000 acres of farmland located nearly 500 miles north of Stockholm. Due...

On today’s episode of THE FOOD SEEN, Magnus Nilsson, the chef of Swedish odyssey Faviken, a restaurant situated 6 hours north of Stockholm, on 20,000 acres of Jamtland mountain farms. As remote as this seems, it’s just one of many exotic locations Magnus traveled to while writing The Nordic Cookbook...

This week on Taste Matters, Mitchell Davis discusses global food trends with award-winning American food, wine and travel writer and photographer Carla Capalbo. Tune in to hear her thoughts on the "new nordic cuisine", and some of the rebel bistros across the world that are garnering attention and acclaim. Find...