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.

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

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.

The fortress town of Fredrikstad in eastern Norway is visited. Recipes include emulsion sauces; preserved and deep-fried mackerel; crispy potatoes; and Norwegian coleslaw.

A visit to the Stad peninsula in western Norway, where boats set sail to catch haddock. Recipes include haddock "envelopes" that are stuffed with carrots, saffron, cabbage and prosciutto; and a salad with smoked haddock.

The Season 3 finale visits Bergen, a fishing hub that's known as Norway's wettest city. Recipes for trout and the city's famous fish soup are shared.