Explore
TypeResource Types
Filter by article type:
Filter by author:
Filter by eras:
Filter by event types:
Filter by home cost range:
Filter by location types:
Filter by lot types:
Filter by post date:
Filter by product categories:
Filter by structure types:
Filter by topics:
Filter by section:
Explore - Kitchen
-
PISE Does It
From an ecological perspective, pneumatically impacted stabilized earth (PISE) is a nearly perfect building material. A new house, halfway between Carmel and Big Sur, near California’s...
written by: Adam Fisher04.14.09 -
Robin Wilson Green Cabinets
At this point it's hard to take the term "eco-friendly" at face value. Greenwashing has, unfortunately, become a marketing gimmick as strong as some companies' sincere goal to be...
written by: Laure Joliet04.12.09 -
Animal Shot Glasses by Goody Grams
I stopped into the quite charming San Francisco spirits store Cask last week, and though the grappa selection left something to be desired, I was taken with these animal head shot glasses by...
written by: Aaron Britt04.15.09 -
An Introduction to Kitchen Design
The kitchen has evolved from a closed-off satellite to the most open, doted-upon room in the house—and repository of our dreams of domestic fulfillment.
written by: Deborah Bishop04.16.09 -
Open Kitchen
A San Francisco architect turns his “inefficiency” kitchen into a modestly scaled and well-lit place to cook, eat, work, and enjoy the view—–even with his back turned.
written by: Deborah Bishop04.16.09 -
Lunch Boxes
With its updated version of the old walk-in hearth, Bulthaup deconstructs the kitchen into a freestanding system fit for a modern ascetic.
written by: Deborah Bishop04.16.09 -
Daniel Patterson on Kitchens of the Future
According to this chef who routinely pushes the boundaries of how food is prepared and presented, the ideal kitchen will look back to the future.
written by: Deborah Bishop04.16.09 -
Johnny Grey on Kitchens of the Future
The nephew of food guru Elizabeth David, Grey found validation for his design approach in the field of neuroscience.
written by: Deborah Bishop04.16.09 -
Cardenio Petrucci on Kitchens of the Future
Cardenio Petrucci has seen the kitchen assume increasing prominence, to the point where it’s akin to a piece of fine furniture.
written by: Deborah Bishop04.16.09 -
Christine Rosen on Kitchens of the Future
“Looking at the data, we will continue to eat more convenience foods and to gather less as a family, just as our kitchens become ever more ‘gourmet’ and ‘professional.’
written by: Deborah Bishop04.16.09 -
Antonio Citterio on Kitchens of the Future
“As the kitchen assumes its place as the most important part of the home, we are thankfully moving away from the idea of designing the kitchen as if it were a clinic or a sterile environment.
written by: Deborah Bishop04.16.09 -
Scott Hudson on Kitchens of the Future
About eight years ago, Scott Hudson founded his Seattle-based company Henrybuilt (named for his grandfather) to try to fill the void between sophisticated high-end European kitchen systems and what...
written by: Deborah Bishop04.16.09 -
The Food Zone
Fine-tuning your cooking and dining areas pays off in more ways than just saving resources. As in other functional zones, their success starts with awareness: Where exactly does your food come from...
written by: Dan Maginn01.01.09 -
A Note on Our Expert: Bruce Aidells
Bruce Aidells starting cooking professionally while a graduate student at UC Santa Cruz.
written by: Sam Grawe01.01.09 -
Smooth Operators
A good blender can turn almost any mischievous mixture into a delicious treat. We put four to the test in search of the best.
written by: Andrew Wagnerphotos by: Peter Belanger04.28.09 -
Compound Addition
A pair of environmentally attuned architects combined adjoining properties in a Los Angeles canyon to house their modernist menagerie.
written by: Sarah Amelarphotos by: Catherine Ledner05.13.09 -
101 Home Cooking
How did such a simple act become so complex? Dwell analyzes how to cut, cook, and enjoy your food - and the plate it;s served on.
written by: Sam Grawephotos by: Robert Schlatter05.28.09 -
Dining In, Dining Out
Once while dining at a minimal-chic German restaurant in San Francisco, my date marveled at the elegant simplicity of the mid-century-modern salt and pepper shakers on our table.
written by: Heather Bradleyphotos by: Robert Schlatter05.28.09 -
Iron Chef
The entire town of Solomonville, Arizona, heard their bickering, even through the thick walls of their adobe house, and they say that when my great-grandfather left my great-grandmother and lit out...
written by: Susan Guerrerophotos by: Robert Schlatter05.28.09 -
Defining Good Design at Bulthaup
I'll be down in Los Angeles on Thursday to speak at the bulthaup showroom and wanted to alert all our Southern California readers that we'd love for you to attend. My talk is titled Defining Good...
written by: Aaron Britt06.02.09
