Is your kitchen too drab? Feeling the pinch of cramped cooking quarters? Appliances dating from the stone age? We've got you covered. To coincide with our Rooms We Love special issue now on...
The distinction between professional
and personal life has blurred.
Now that work can be done anywhere, what qualifies as an office?
In Shibaura, this former bowling alley is now the shared offices of international advertising agency TBWA and Japanese agency Hakuhodo.
The new office complex by J. Mayer H. Architects sits on the edge of downtown Hamburg, bordering the Aussenalster waterfront.
The American kitchen is a complicated affair.
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...
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.
Telecommuting may let you answer email in your underwear, but is the home office all it’s cracked up to be?
From IKEA-mania and back to the farm, we wonder if the perfect kitchen might be an oxymoron.
You—yes, YOU—can buy (or sell) your own home. Here's how.
Doing something unique can increase a home’s resale value.
Designer Francois Lévy and his wife, Julie, bought an abandoned 1904 train depot and transported it 50 miles to an inner-city lot
in Austin, Texas.
A brief history of landscape architecture, from Birnbaum to Walter to Coen.
Work is work, but working from home is better, especially if you have the right setup.
Modern air travel is about far more than merely making it from point A to point B. The journey is the destination, and we take a look at airport design and how terminals are evolving: which...
As anyone who has been to Peru,
or Bali, or Timbuktu can tell you, travel is not merely the experience of going
somewhere. Travel design must convey a complex message: of place, of pleasure, of...
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.