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Explore - Food
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8-inch FX Coppertail Chef’s Knife
CrMoV alloy blade
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An Evening with Eric Ripert
To celebrate Dwell's March Interior Design issue we welcome you to an evening with renowned Le Bernardin chef Eric Ripert at the Poggenpohl showroom Monday, February 25 at 6 p.m.. Ripert delves...
01.14.13 -
Recipe: Eric Ripert's Cod Basquaise
For our March Interiors issue, we had the rare chance to see what the private kitchen of a top chef looks like. Eric Ripert invited us into his New York City apartment to see the new efficiency...
written by: Dwell Staffphotos by: Christopher Sturman01.22.13 -
Coffee Break: Third Wave Kiosk
A new coffee kiosk clad in reclaimed Cor-Ten steel sheet piles references local landscape and culture. It's located in Torquay, Australia, a beachside town about 60 miles south of Melbourne....
written by: Diana Budds04.15.13 -
Roost Restaurant in Greenville, South Carolina
A new restaurant in an under-the-radar South Carolina city taps into the local Slow Food community.
written by: Diana Budds03.01.13 -
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 -
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 -
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 -
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 -
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 -
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 -
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
