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Explore - Food
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101 Home Cooking
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.
written by: Sam Grawephotos by: Robert Schlatter05.28.09 -
365+ Tea Kettle
$39.99
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4070 Gelato
The lid on this machine has the blade attached, which lowers the risk of misplaced parts, but it also makes for a messy process if you must pull the lid off a few times as you fit the bowl to the...
$199.00
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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 Joliet01.15.09 -
8 Kitchen Measuring Tools
A pinch of this and a dollop of that are fine instructions for the seasoned chef but for the rest of us (especially the precision-oriented), a good set of measuring cups and spoons are essential....
written by: Miyoko Ohtake05.03.11 -
8-inch FX Coppertail Chef’s Knife
CrMoV alloy blade
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9 Dish Drainers
Dishes don't dry on their own and when you don't have a kitchen full of helpful towel-equipped guests at the ready, you're going to need a drying rack on which to place your freshly washed plates....
written by: Miyoko Ohtake08.10.10 -
A Note on Our Expert: Bruce Aidells
Bruce Aidells starting cooking professionally while a graduate student at UC Santa Cruz.
written by: Sam Grawe01.01.09 -
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 -
A Note on Our Expert: Heather Wagner
Heather Wagner is a freelance writer and Dwell contributor and is currently writing a comic novel on the subject of modern etiquette.
01.01.09 -
A Note on Our Expert: Jake Godby
It’s rare to find a friction-free workplace, but Jake Godby can proudly claim he has one. “The thing about an ice-cream shop,” he says, “is that nobody comes in with a bad...
01.01.09 -
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 -
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 -
A Tempo Dish Drainer
Dish drainer in 18/10 stainless steel with cutlery drainer in thermoplastic resin. This item is part of the “A tempo” family, designed by Pauline Deltour.
$232.00
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AIA LA Restaurant Design Awards
What's the secret recipe for an unforgettable dining experience? The Restaurant Design Awards will showcase the winning combinations at Dwell on Design, thanks to a partnership with AIA Los Angeles...
written by: Alissa Walker06.08.09 -
Aino Aalto Clear Bowl
This classic bowl will serve you—and your friends and family—well throughout the year. Its simple shape and elegent execution is ideal for filling with your favorite side, from potatoes...
$22.00
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AJ Flatware
A complete 63-piece stainless-steel service for eight, designed for Arne Jacobsen for A. Michelsen in 1957. Each piece is stamped with the manufacturer's mark.
$4000.00
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Alphabet Cookie Cutters
Available by the letter—–pick and choose a sweet message for the hostess with the mostest.
$1.00
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Amco Juicer
$12.95
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Anju: Portland, Oregon
A new restaurant named Anju recently opened in Portland, Oregon. With a darkly sleek interior, industrial finishes, and original art on the walls and ceiling, it comes as a pleasant surprise that...
written by: Amara Holstein10.28.09
