If good fences make good neighbors, then Shino and Ken Mori are the best neighbors ever. They invite us past the charred cedar facade of their Southern California home.
All it takes to play is a healthy imagination,
but a modern playhouse adds to the fun.
After spending the better part of Sunday on the floor of the Javits center, at five pm, I joined a motley (but stylish) crew for the launch of Public Bikes. Organized by former Design Within...
When these full-time foodies renovated their Chicago condo, getting the kitchen right meant finding the right kitchen island. Editor-in-chief Sam Grawe invites himself over to sample the fruits of...
San Francisco–based industrial designers Mike Simonian and Maaike Evers sit down with Dwell's Editor-in-Chief, Sam Grawe, to talk about their thoughts on the future of transportation.
San Francisco–based design team Mike and Maaike wave goodbye to the driver's seat with their concept car, the ATNMBL (the "autonomobile"). Consider it a high-tech living room on...
For Parisian gallery director Didier Krzentowski, the art of collecting has become a career by design.
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.
So many recipes leave so much to chance, and that is why I love the waffle iron.
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.
From trains to planes, see how travel is inextricably linked to design. Plus is Philippe Starck coming to a Motel 6 near you?
I’m tired of hearing about the golden age
of flight, that era when air hostesses (never hosts) wore Pucci uniforms, Pan Am logos adorned everything from complimentary socks to midtown...
Gallerist Martin Kudlek shows us that there’s more to Cologne than its cathedral.
Without a decent dresser, can you dress decently? With the help of two outspoken Hollywood fashion critics we determine if a chest of drawers can hold the secret to sartorial success.
Bruce Aidells starting cooking professionally while a graduate student at UC Santa Cruz.