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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

Cast iron casserole with wooden handle first made by Iitala in 1960. Once celebrated on a Finnish postage stamp. Combining design...

Grey’s unconventional kitchens are a radical departure from conventional American ones. They feature jazzy colors, original artwork...

Washington Post article - Tips for a Heavenly Jumble in Your Kitchen

A scene from Spielberg’s Artificial Intelligence. While the situation seems perfectly normal on the surface, the kitchen table ...

Harry Truman said it was like living in a big white jail. How will the new first family cope with their new home? Will they change the...

She never boasted about her cooking, always analysing it thoughtfully, eating small quantities and encouraging me or other guests to eat as

Pace, pleasure, provenance. Three words that sum up the Slow Food movement, which currently attracts 80,000 people and food producers...

It’s finally happened; as house prices fall, home ownership is no longer about making money. As people stay put out of necessity, this...

...based on the role of neuroscience in design, a topic I have explored with John Zeisel, an American environmental sociologist.

The Dexter showcase kitchen provided a wonderful opportunity for creative collaboration. We saw it as an umbrella for bringing in an...

Designing kitchens for many is quite a boring process. The results often reflect this. Question: how do we unlock creativity, and unblock...

Why does design always have to be so serious? Our UK design team went to the Design Museum in London last week and saw the Richard Rogers...

If there isn’t a war inside your head you are in trouble. The art of cultivating inner voices maybe a sign of madness to some but for...