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Explore - Food
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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 -
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 -
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 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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 -
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 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 -
We All Scream...
For homemade ice cream! Whether you favor Kumquat-Poppy Seed or plain Vanilla, a home ice-cream maker lets you effortlessly craft a scoop that's made to order.
written by: Sarah Richphotos by: Laurie Frankel06.16.09 -
Dwell's Sweetest Contest Ever
Hey Dwell readers: Remember Coolhaus? They're the new architect-owned ice cream truck that's been driving around LA from sweet tooth to sweet tooth delivering ice cream sandwiches named after...
written by: Sarah Rich06.10.09 -
Foodjects: Design and Cuisine in Spain
The Spain-USA Foundation is organizing cultural events in Washington, DC all summer. The latest is "FOODJECTS: Design and the new Cuisine in Spain," an exhibition of over 100 kitchen...
written by: Rachael Grad06.10.09 -
Square Meal: A 3-Day Feast
From the concept behind a stellar restaurant experience to the architecture of a well-plated dish, design touches the culinary world in countless ways. In 2008 we created Dwell's Square Meal...
written by: Sarah Rich06.18.09 -
Preview: Arthur Rubinfeld
As president of global development at Starbucks, architect Arthur Rubinfeld and his team are responsible for everything you love about your local Starbucks, minus the coffee: That's the design,...
written by: Alissa Walker06.24.09
