Karine joins Chocolate Master Massimiliano Guidubaldi at the Perugina School of Chocolate to learn to make Baci, Italy’s original chocolate “kiss,” invented on Valentine’s Day in 1922.
Join Viking Chairman Torstein Hagen and Corporate Executive Chef Anthony Mauboussin as they compete in a cucumber salad cook-off in The Kitchen Table, our onboard cooking school.
This tangy liqueur has long been one of Italy’s favorite after-dinner drinks. Join Karine to discover how simple it is to make this refreshing and iconic Sorrento digestif at home.
If you can’t tell your macchiato from your espresso corto or don’t know why you should drink your coffee standing, join Karine and friends to explore Italy’s thriving coffee culture.
Venture into the Tuscan countryside to learn the art of making fresh pasta. Under the watchful eye of a delightful Italian mama, Karine learns the secrets of this Italian favorite.
Go behind closed doors in Gascony with Karine to learn the essential steps involved in the creation of Armagnac, a process that dates back to the 14th century.
Barcelona chef Oscar Manresa shares the city's most loved tapas with Karine and explains how this Spanish creation became an inseparable part of Spain's culture and social scene.
Over the centuries, Norwegians created national dishes based on the seasonal availability of ingredients. Karine and the manager of Frognerseteren share some typical husmanskost dishes.
Go behind closed doors with Karine for an insider’s look at the process that brings Friele, Norwegians’ favorite coffee, to life and learn about the fascinating art of “cupping.”
Meet some of Norway’s four-footed locals, and learn about this quintessential Norwegian brown goat cheese as Karine shares the story behind gjetost.
Taste Denmark’s famous open-faced sandwich and perhaps try Hans Christian Andersen’s favorite variety. Watch as Copenhagen’s celebrity chef Ida Davidsen prepares these delicious treats.
Join world-renowned Master of Wine Susie Barrie and Karine to learn about the fundamentals of enjoying fine wine, from opening and pouring to decanting and storing.
Join two shrimp-peeling experts as they demonstrate their different methods. Try both and see which technique works for you. Then savor your hard-earned meal with white bread and a glass of chilled white wine!
In the pristine waters off the coast of Croatia, just outside Dubrovnik, Karine introduces you to Pero Sare and his family-run oyster farm.
In her centuries-old Palazzo Tiepolo on the Grand Canal, Contessa Lelia Passi teaches Karine to make risi e bisi, a risotto of rice and peas.
Join Karine in the tiny village of Orašac, Croatia, as she learns centuries-old techniques to make organic extra virgin olive oil at a 250-year-old mill, a living museum.
Known as the milk of artists, chess players and thinkers, Turkish coffee was a favorite of Ottoman royals. Still popular today, its unique brewing method produces a delicious aroma.
Mix colorful bottles of ouzo and other spirits, oak casks full of brandy and a colorful owner, and you get Brettos, an Athens bar like no other. Join Karine at this local treasure.
Aquavit means “water of life” and is Norway’s national spirit. Join Karine to learn more about this old favorite and find out which vegetable is a key ingredient.