New Yorkers often work, eat, sleep, and entertain in a single room. But for Milan Hughston, a renovation turned that predicament into a pleasure.
People often introduce Bertus Mulder by talking about his extraordinary pedigree.
I pride myself on recycling each week, but I'm unhappy with the unorganized mess of bottles and cans in my kitchen. Are there any attractive options for trash bins that integrate re...
The American kitchen is a complicated affair.
While some of Joe Columbo’s designs have proven the test of time (Alitalia still uses his plastic flatware), others were simply ahead of their time.
Architects Simon Beames and Simon Dickens are worried. They are worried about the impact that construction makes on the environment, though they are equally concerned about being thought of as...
From IKEA-mania and back to the farm, we wonder if the perfect kitchen might be an oxymoron.
Bare fridges filled with nothing but hot sauce, a couple bottles of beer, and some old take-out will be getting a makeover with these porcelain versions of the classic to-go containers.
Often times, more money goes into finishing bathrooms and kitchens than any other room in a home, and California based Heath Ceramics is a top choice for tile when architects start selecting these...
With its updated version of the old walk-in hearth, Bulthaup deconstructs the kitchen into a freestanding system fit for a modern ascetic.
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...
Bruce Aidells starting cooking professionally while a graduate student at UC Santa Cruz.
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...