The Kitchen issue.

A near-century-old planning rule meets the reality of multiple dishes, wet-prep, a second cook and a utensil-heavy sink. We tested it.

Quieter hobs, extraction as a design question, the kitchen as an appliance ecosystem — four changes worth specifying around in 2026.

Nearly fifty years old and still the clearest book on the kitchen — because it starts with the cook, not the cabinetry.

From the hearth to the intelligent kitchen — six turning points, the objects that changed everything, and the planning principles that turned cooking into architecture.

A kitchen number means nothing without a scope. We read a real budget the way a professional does — past the total, into what it actually buys.

When the hardest-working room learns to disappear — concealed appliances, storage walls and the honest question of what should stay in reach.

Storage is not the starting point. Draw the openings, the services and the reach first — the cabinets come last. A student method from The Shape of Space.

Board to panel to carcass to module to kitchen — how a modular kitchen is actually made, and why the box behind the shutter decides its quality.

A festival deadline forces decisions; it should never be the reason for bad ones. A scope test, the hidden delay list, and an honest countdown.

The same room, suddenly asked to do much more. How to design for the festival surge without oversizing a kitchen for the other eleven months.

A homeowner on what they would change, now that they have lived with it — start with the kitchen you need, not the one you want to see.

Counter space, the hob under a window, islands, chimney power and the appliance pile-up — the questions readers send us most, answered plainly.

Our Heart of the Home Award winner: a student-designed compact urban kitchen, worked out from how a household actually lives — user study to plan and elevations. By Nidhi Krishnananda, NID Ahmedabad.

Where food becomes part of the city. What 62 kilometres of porticoes teach a kitchen about the threshold between cooking and gathering.

The world's largest free kitchen — twenty-four hours a day, tens of thousands fed, free, to anyone who comes. A kitchen scaled up until it becomes the most public room a community builds.

Le Corbusier's radiant city above Marseille — and, inside each apartment, Charlotte Perriand's Type 1 kitchen: the compact open kitchen-bar that taught the world to cook facing the room.