News

It appears Darwin can shed light, or rather add fuel to the fire, to the debate about why kitchens are important, how they have helped...

“Eating in our time has gotten complicated, needlessly so.” The opening lines of Michael Pollan’s new book, Food Rules, remind us how to...

A modern update on the unfitted kitchen

William Wordworth’s poetry set the 19th century alight and changed how we view our relationship with nature. He believed that sensitivity...

Johnny recently wrote about about Alice in Wonderland’s imaginary kitchen and asked for ideas inspired by this theme.

“Cooking is an art. By art I mean a lot of creativity and some necessary chaos. Food is a natural product and whatever is natural comes...

Imaginary kitchen - what kind of kitchen Lewis Carroll’s and his illustrator would have made for Alice...

I think the kitchen industry – and kitchen designers – have to own up. The kitchens most people end up with look depressingly similar....

Various adjectives can be used to describe our kitchens: luxury, high-end, custom, bespoke, top-of-the-line, premium...

In recent years, I’ve noticed that the media seems to focus on how to survive this event, rather than celebrate it. What should be an...

Australia is having a world first with a programme for creating kitchens – with veggie gardens – for 191 primary schools with the goal of...

During a recent trip to Shanghai, walking through an open site of a high rise development, I was both confronted and confounded by a...

This title by Nancy Hiller is must read for anyone interested in American kitchens.

No, I’m not thinking of old clothes, or those Van Gogh boots that have become such old friends they can’t be thrown out. Instead, I was...

We’ve recently been in touch with chef Dorette Snover, founder and owner of C’est Si Bon cooking school based in Chapel Hill, North Carolina