The true test of a kitchen’s mettle is not how it looks brand-new, but how it looks after a decade of wear and tear from heaving cleavers and spilling sauce.
With its updated version of the old walk-in hearth, Bulthaup deconstructs the kitchen into a freestanding system fit for a modern ascetic.
A San Francisco architect turns his “inefficiency” kitchen into a modestly scaled and well-lit place to cook, eat, work, and enjoy the view—–even with his back turned.
The nephew of food guru Elizabeth David, Grey found validation for his design approach in the field of neuroscience.
According to this chef who routinely pushes the boundaries of how food is prepared and presented, the ideal kitchen will look back
to the future.
Cardenio Petrucci has seen the kitchen assume increasing prominence, to the point where it’s akin to a piece of fine furniture.
“Looking at the data, we will continue to eat more convenience foods and to gather less as a family, just as our kitchens become ever more ‘gourmet’ and ‘professional.’
“As the kitchen assumes its place as the most important part of the home, we are thankfully moving away from the idea of designing the kitchen as if it were a clinic or a sterile environment.
About eight years ago, Scott Hudson founded his Seattle-based company Henrybuilt (named for his grandfather) to try to fill the void between sophisticated high-end European kitchen systems and what...
The kitchen has evolved from a closed-off satellite to the most open, doted-upon room in the house—and repository of our dreams of domestic fulfillment.
No matter how cozy your living room or den, the kitchen is usually the heart of a home. Whether you use yours to reenact Iron Chef or simply to zap a TV dinner, you'll find helpful how-tos and...