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.
The nephew of food guru Elizabeth David, Grey found validation for his design approach in the field of neuroscience.
Cardenio Petrucci has seen the kitchen assume increasing prominence, to the point where it’s akin to a piece of fine furniture.
“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.’
“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.
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...
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...
Not quite at home on the range? No need to boast the most roast? For boiling, frying, searing, and simmering, the drop-in cooktop is king.
Bruce Aidells starting cooking professionally while a graduate student at UC Santa Cruz.
A good blender can turn almost any mischievous mixture into a delicious treat. We put four to the test in search of the best.
Living small is par for the course in New York City, but accommodating a family of four in under 700 square feet rarely looks as effortless as in this storage-smart renovation.
A pair of environmentally attuned architects combined adjoining properties in a Los Angeles canyon to house their modernist menagerie.
While visiting and writing about small homes for our June 2009 “Think Smaller” issue, it quickly became clear that when space is sparse, the best way to get the most bang for your buck...
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.
When someone gets fired from a French kitchen, the chef de cuisine says simply, “Take your knives.” To a chef, the knife is like an extra appendage, and its dismissal cuts deeper than...
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.
I love coffee. It’s coffee shops I have a problem with. Whenever someone suggests we “grab coffee and catch up,” I instinctively shudder and suggest instead a nice cocktail or...
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...
The love of my life can prepare entire meals using only a sharp knife and a cast-iron pan. It’s a useful skill, but if you want to know the truth, I find his attitude a little annoying.
So many recipes leave so much to chance, and that is why I love the waffle iron.