Norway's southern inland region is visited. Also: cooking with potatoes; catching and preparing crayfish.

In Norway, the culture and history behind a well-made sausage are explored. Included: potato pancakes; three types of sausages.

Frogner Park in Oslo is visited. Included: ice cream flavored with rose petals; Norwegian-style bruschetta with a wild-herb pesto; hamburger; and sausages.

The Season 3 premiere visits the county of Hedmark in eastern Norway, which is known for its farms and produce. Recipes include beef meatballs; sour cream porridge with air-cured ham; and thick steaks served with mushroom ragu and potato gratin.

The Norwegian valley of Gudbrandsdalen, home to brown cheese, is visited. Included: combining brown cheese with roasted goat and a sweet caramel ice cream.

Fishing banks in mid-Norway are explored. Also: making dishes with scallops, crabs and lobster; and salmon and mussels.

Visiting Norway's west coast, home to herring fisheries. Also: making Scandinavian-style herring.

Season 5 opens with a lunch made of grilled flatbread, cabbage salad and smoked salmon. Also: soup with meatballs; and a chocolate dessert.

Exploring Vesterålen in northern Norway. Included: preparing cod and Arctic char fresh from the North Sea.

A visit to a food culture center for children, Geitmyra Farm in Oslo. Recipes include a cereal breakfast; chicken soup; lamb stew; and a sweet dessert with pumpkin and yogurt.