Taste

Esther Choi's new book compiles satirical and playful recipes with staged food in contemporary arrangements + a healthy dose of puns!

Suzanne Saroff’s photographs explore perspective by using water and glass to warp the appearance of fruits, lobsters, cabbages, and more.

The design community is experimenting with bioplastics made from organic materials that easily break down.

Smallhold is changing the distribution chain when it comes to fresh produce, particularly mushrooms via their innovative minifarms.

A series of food serving tools called The New Normal that aim to challenge people’s perception of portion size.

Pinch Food Design reimagines the basic spicy tuna roll where cube and tube are together at last… a contrast of shape, color, and texture.

A unique frying pan designed for the preparation and eating of food.

Steinbeisser’s Experimental Gastronomy dinners curate and unite world-renowned chefs and artists.

Pinch Food Design shares In My Blood, a new cookbook from visionary Danish chef Bo Bech of Geist in Copenhagen.

Pinch Food Design came up with a spectacular combination of flavors and textures to wow both the eyes and tastebuds!

Old coffee grounds are recycled and made into eco-friendly coffee cups by Kaffeeform.

An exciting food design collaboration in Milan between Marco Ambrosino, chef of 28 Posti restaurant, and designer Odo Fioravanti.