food

The Gourd Project by Studio CRÈME turns gourds into compostable cups and flasks, offering a natural alternative to single-use plastics.

Gustaf Westman's first piece from his IKEA collaboration is a playful blue serving plate made for the brand's iconic Swedish meatballs.

Dark, smooth, and complex, OPAQUE ice cream by artist Cj Hendry and Jeni's Splendid Ice Creams matches the interior of their NYC pop-up perfectly.

The Artisans Series by Georg Jensen reminds us that joy doesn’t need to be grand – it can be as simple as a coffee or a sorbet.

This Easter, think outside the basket and trade your foil-wrapped nostalgia for something more elevated, like Milla, Ocelot, and Läderach chocolates.

Sachiyo Harada’s new cookbook offers 100 classic recipes with step-by-step visuals, making Japanese cooking accessible to all skill levels.

Two extraordinary cake artists – Alison Dunlop of A.R.D Bakery and Amy Yip of Yip.Studio – are redefining what it means to bake a cake.

We visit Rokusho restaurant where a unique blend of elevated casual dining and modern design from Tokyo merge in Los Angeles.

Design Milk's TJ Girard shares a recipe for coconut tapioca pudding with passion fruit gelée, a make-ahead dessert that is as refreshing as it is striking.

Rose McAdoo navigates the logistical hurdles of baking in remote locations while translating dense scientific data into digestible narratives.

Design Milk's TJ Girard shares a few notable favorites from the recent whirlwind of accolades and celebrations in the culinary world.

TJ Girard takes a look at Michelin-Starred Chef Elena Reygadas as she partners with R+D.Lab to collaborate on the Rosetta Collection, a trio of handcrafted glass drinkware.