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Explore - Food
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A Note on Our Expert: Peter Stathis
Peter Stathis is the principal of a leading collaborative design venture, Virtual Studio, which specializes in consumer products, and has worked with Arstecnica, KnollStudio, Nambé, and OXO.
01.01.09 -
A Note on Our Expert: Daniel Patterson
Daniel Patterson is the owner and executive chef of Coi Restaurant in San Francisco. Coi, which means “tranquil” in archaic French, is just that: a quiet refuge amid the flamboyant flash of strip...
01.01.09 -
A Note on Our Expert: Heather Wagner
Heather Wagner is a freelance writer and Dwell contributor and is currently writing a comic novel on the subject of modern etiquette.
01.01.09 -
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 -
A Note on Our Expert: Jake Godby
It’s rare to find a friction-free workplace, but Jake Godby can proudly claim he has one. “The thing about an ice-cream shop,” he says, “is that nobody comes in with a bad...
01.01.09 -
5 Questions for Carrie and Andrew Purcell
Husband and wife Carrie and Andrew Purcell are in the business of making beautiful, and mouthwatering, photographs together. They chronicle their observations on food, photography and living in Los...
written by: Laure Joliet01.15.09 -
An Ode to the IKEA Cabinet
Joining the Grecian urn, the much-rhapsodized IKEA cabinet finally gets its poetic due as a heroic ode. Anyone who owns a set may verily be inclined to put quill to paper and dash off a few stanzas...
written by: Dan Maginn01.30.09 -
Cool It!
The refrigerator in your kitchen may be humming a pricey song—to the tune of hundreds of dollars and thousands of kilowatts a year. Even a ten-year-old model uses twice the energy of a new...
written by: Chelsea Holden Bakerphotos by: Brad Hines02.03.09 -
Rancilio Silva
Semi-automatic machine made of heavy-gauge stainless steel. Takes ground coffee.
$740.00
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Terrine: Architecture of a One-Dish Meal
Cooking often requires a design sensibility, skillfully balancing various weights, textures, and colors to determine the composition and presentation of a dish. Few recipes yield a more...
written by: Sarah Rich02.25.09 -
The Lawn Goodbye
We sunbathe, picnic, and play sports on them. Our bare feet seem inexorably drawn to them. And for many of us, they’re the first thing we see when we step out the front door: lawns. It&rsquo...
written by: Arnie Cooperphotos by: Fritz Haeg02.26.09 -
Cuisinart SmartPower Premier 600-Watt Blender CBT-500
600 watts of power in a stainless steel or matte-black finish base, with a 50-ounce glass container. Includes a built-in five-minute timer.
$150.00
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Saeco Coffee Charisma
Super-automatic machine made of ABS plastic. Takes whole beans and ground coffee.
$775.00
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Eat Love: A Book of Food Design
Food designer Marije Vogelzang creates recipes, plated presentations, and even molecular gastronomic buffets, turning the dining experience into a full-sensory immersion that makes us think not...
written by: Miyoko Ohtake03.13.09 -
Founding Farmers
While in Washington DC last week I popped into Founding Farmers, the District’s only LEED Gold certified restaurant and bar. A farm-to-table style establishment, Founding Farmers would be...
written by: Aaron Britt03.26.09 -
Bosch MMB 2000
A strong and unique-looking blender, with 600 watts of power, a 56-ounce glass jug, one simple push control button, and nice cord storage.
$99.99
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Riviera Baby Luso
Manual piston machine made of chrome. Takes ground coffee.
$600.00
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Coolhaus Modern Ice Cream Architecture
As we enjoy/endure the hottest day of the year so far in San Francisco, sitting at our desks dreaming of swimming pools, in comes a link to a brand new company out of LA merging two things...
written by: Sarah Rich04.20.09 -
Mobile Eateries
With street food enjoying a renaissance across the United States, it may no longer be necessary to steer clear of trailer fare. From coast to coast, top chefs are trading frenzied restaurant...
written by: Sarah Rich04.20.09
