A devastating accident could have made Murray Siple a bitter man. Instead, he decided to renovate a house. The result is a masterful achievement of modern design that has allowed the filmmaker to...
Sam Yates will paint the town Palo Alto, once he figures out what color that is.
Uni, an international group of designers in Cambridge, Massachusetts, is riding out a self-professed renovation high that never seems to cease.
Dwell explores the extensive reasons why the grass is intensely greener when it's on the roof.
A pair of Arizona–based architects prove that sleeping in a pod is hardly an extraterrestrial experience.
A Norman Foster master plan has transformed a decaying German industrial port into a vibrant neighborhood. It’s not about a single dramatic image, but what Foster calls “incremental...
Looking for directions on the road to sustainability? At Leger Wanaselja Architecture's multifamily development in Berkeley, California, all signs point to green.
“I used to care about how buildings looked on the outside,” says Malcolm Wells, a charming, self-deprecating man with a bushy beard
Tired of being terrestrially housebound? Four homes go out on a limb and find their place in the trees.
In our June 2009 issue, we'll be running a concept feature that turns the taboo topic of toilets into a fascinating exploration of design solutions for addressing global sanitation and water crises...
Sustainable consultant to the stars Jordan Harris convinces Hollywood starlets to go hybrid, but when it came to greening his own home, he enlisted outside help.
The true test of a kitchen’s mettle is not how it looks brand-new, but how it looks after a decade of wear and tear from heaving cleavers and spilling sauce.
With its updated version of the old walk-in hearth, Bulthaup deconstructs the kitchen into a freestanding system fit for a modern ascetic.
The nephew of food guru Elizabeth David, Grey found validation for his design approach in the field of neuroscience.
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.
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.
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...