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Explore - Food
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Yummy Interiors
These designers believe that dining out definitely shouldn’t make you feel like you’re staying in.
written by: Ken Scrudatophotos by: Robert Schlatter05.28.09 -
A Square Meal
So many recipes leave so much to chance, and that is why I love the waffle iron.
written by: Sam Grawephotos by: Robert Schlatter05.28.09 -
Fond of You
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.
written by: Deborah Baldwinphotos by: Robert Schlatter05.28.09 -
Iron Chef
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...
written by: Susan Guerrerophotos by: Robert Schlatter05.28.09 -
Coffee Talk
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...
written by: Heather Bradleyphotos by: Robert Schlatter05.28.09 -
Dining In, Dining Out
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.
written by: Heather Bradleyphotos by: Robert Schlatter05.28.09 -
Never Dull
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...
written by: Heather Bradleyphotos by: Robert Schlatter05.28.09 -
Over the Top
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.
written by: Sam Grawe05.28.09 -
Canteen
Great Britain has never had a reputation for great food—it is, after all, the nation where a dish called mushy peas is purportedly a good thing. But designer-cum-restaurant- entrepreneur...
written by: Sarah Rich05.13.09 -
Make Your Best Shot
Bitter black brew got you down? Lackluster crema floating in your cup? With the assistance of an espresso expert, Dwell evaluates five home espresso machines that will help you tamp, pull, and...
written by: Amara Holsteinphotos by: Peter Belanger05.04.09 -
Caving in Wine Country
While stem heights and glass colors change with the whims of culinary fashion, the shape of a wine glass has remained essentially the same for several centuries. One could argue it's a design that...
written by: Sarah Rich05.04.09 -
Modern Taste
Chef Grant Achatz treats his restaurant kitchens like scientific laboratories: They are places in which to invent wildly sculptural dishes that are seldom what they seem. Though he characterizes...
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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
