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Explore - Food

  1. Cuisipro

    Cuisipro

    Cuisipro produces a range of kitchen tools, utensils and accessories that are as functional and innovative as they are beautiful. Catering to a broad global customer base, including both home chefs...

    01.02.09

  2. Bormioli Rocco

    Bormioli Rocco’s first glassware factory dates back to 1825, but historians say the origins of Bormioli Rocco glass can be traced back to the Middle Ages. Thanks to continuing investment in...

    01.02.09

  3. John Julian Design

    Sculptor and designer Julian Sainsbury has created a range  of exquisite  kitchen equipment and table furniture, including mortars and  pestles made from a variety of materials, salt...

    02.05.10

  4. Sur La Table

    The first Sur La Table store opened in Seattle's Pike Place Market in 1972 selling hard-to-find kitchenware imported from France. Since then the company has expanded to more than 75 stores...

    02.05.10

  5. Chantal

    Chantal was founded in 1979 by Heida Thurlow, president of Chantal Cookware Corp., who initially designed Chantal's products. She has received 26 design and utility patents from the US and...

    03.10.10

  6. Reverware

    REVERE® cookware have been part of American history since patriot and silversmith Paul Revere started making copper sheathing for naval vessels in 1801. Paul founded Revere Copper Company which...

    03.16.10

  7. Modern Bite

    Modern Bite

    Modern Bite is a Los Angeles based backery that uses the highest caliber ingredients and innovate modern design together to create tasty, visually appealing modern treats. Modern Bite makes a wide...

    09.26.13

  8. il Fustino

    il Fustino

    il Fustino, which means "the tank" in Italian, is a purveytor of olive oil and vinegar based in Santa Barbara, California.  A fustino is a specialized, stainless steel container used to...

    10.03.13

  9. Bento Box

    Bento Box

    $38.00

  10. Bambu Sporks

    Bambu Sporks

    You won't find any bleach, dyes, or pesticides in Bambu's sturdy sporks made from certified organic bamboo. Intended to be an alternative to single-use plastic utensils, the ultra-thin material...

    $11.50

  11. From Meals to Ideals
    Design 101

    From Meals to Ideals

    The American kitchen is a complicated affair.

    written by: Katrina Heron
    01.30.09

  12. An Ode to the IKEA Cabinet
    Design 101

    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 Maginn
    01.30.09

  13. A Note on Our Expert

    A Note on Our Expert: Peter Stathis

    Peter Stathis is the principal of a leading collaborative design venture, Virtual Studio, which specializes in consumer products, and has worked with Arstecnica, KnollStudio, Nambé, and OXO.

    01.01.09

  14. A Note on Our Expert

    A Note on Our Expert: Daniel Patterson

    Daniel Patterson is the owner and executive chef of Coi Restaurant in San Francisco. Coi, which means “tranquil” in archaic French, is just that: a quiet refuge amid the flamboyant flash of strip...

    01.01.09

  15. 5 Questions for Carrie and Andrew Purcell
    Post

    5 Questions for Carrie and Andrew Purcell

    Husband and wife Carrie and Andrew Purcell are in the business of making beautiful, and mouthwatering, photographs together. They chronicle their observations on food, photography and living in Los...

    written by: Laure Joliet
    01.15.09

  16. Terrine: Architecture of a One-Dish Meal
    Post

    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 Rich
    02.25.09

  17. Eat Love: A Book of Food Design
    Post

    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 Ohtake
    03.13.09

  18. Founding Farmers
    Post

    Founding Farmers

    While in Washington DC we popped into Founding Farmers, the District’s only LEED Gold certified restaurant and bar. A farm-to-table style establishment, Founding Farmers would be just one of...

    written by: Aaron Britt
    03.26.09

  19. Modern Taste
    Food

    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 Rich
    04.20.09

  20. A Note on Our Expert: Bruce Aidells
    A Note on Our Expert

    A Note on Our Expert: Bruce Aidells

    Bruce Aidells starting cooking professionally while a graduate student at UC Santa Cruz. 

    written by: Sam Grawe
    01.01.09

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