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Nambu Tekki Cast Iron Pans by Nobuho Miya

Designed and forged by master craftsman Nobuho Miya, this collection of Nambu tekki cast iron pans brings time-honored culinary style to any kitchen. Miya works in his family ironware studio, Kamasada, in the Iwate prefecture of Japan. With more than forty years of experience, he practices the art of traditional Nambu techniques, and his work is widely acclaimed. His commercial production of Nambu tekki cast iron includes a skillet and ...

Mon Oncle Portable Grill

Designed by RS Barcelona, Mon Oncle is a portable grill that resembles a vintage briefcase. The flameless grill is safe and easy to use and can be carried by the fabric and leather straps. Its stainless steel frame is perforated for efficient heating and comes painted in green, blue, or gray. Giving outdoor dining and camping an added touch of sophistication, Mon Oncle serves up adventure with whimsy and retro ...

Food Maps

Inspired by culinary tourism, artists Caitlin Levin and Henry Hargreaves arranged and photographed food in geographic shapes. The “Food Maps” they made depict countries, sovereign states, and continents with a myriad of foods that are significant if not native to the specific culture. Spices represent India, pasta-ready fruits and vegetables make up the boot of Italy, and shrimp take the shape of Australia, just to name a few from the ...

Balancerie

The Balancerie, designed by Xiaowei Yu and Italian designer Marianna Milione, is a kitchen scale of composite polymer and stone. Made in Italy according to the values of traditional Italian cooking, the scale focuses on balancing one ingredient with another rather than precisely measuring every little thing. Simple in function, the Balancerie is also minimal in its aesthetic, with just four parts in the same neutral tone.

Sugar Cubes as They’ve Never Been Seen Before

3D Systems recently revealed what they promise to be the first-ever market-ready 3D food printers at the 2014 Consumer Electronics Show (CES) in Las Vegas. The Chef Jet and the Chef Jet Pro create flavored sugar decorations for baked goods and drinks. The jet printers apply sugar-plain, chocolate, vanilla, mint, sour apple, cherry, or watermelon–and then water, crystallizing the designs into sugar cubes as they have never been seen before. ...

Putting Bread on a Pedestal

The Breadpit, by Florian Hauswith, derives from traditional methods for storing bread. Combining a breadbox and a cloth wrap, the design is composed of a wooden board base, frame, and fitted linen cover. The Breadpit presents its loaf fresh and on a “podium,” adding flavor, pomp, and circumstance to any dining occasion. Later this month, the Breadpit will be on display at Boffi Cologne as part of the 2014 Young ...

Pure-Bottle

Designed by Lucia Bruni of Lucirmás, the Pure-Bottle transforms an empty wine bottle into a three-part table set. Each set includes includes a glass, a spoon, and a unique candle holder, or “lantern,” that protects the flame inside its curved opening. All of the pieces derive from repurposed bottles and stack one atop the other in the shape of the original vessel. Cut with a wet diamond blade circular saw, ...

Rendez-Wood

Rendez-Wood is a series of locally-sourced designs by students at the Iceland Academy of the Arts. The products developed all lend themselves to outdoor use and incorporate wood gathered by the students, with the help of their teachers and the Icelandic Forestry Service. Many of the designs focus on lightweight solutions for food and drink, giving hikers more options than trail mix and a plastic water bottle. Katrín Magnúsdóttir’s Infuse ...

Bread from Scratch by Mirko Ihrig

“Bread from Scratch” is a collection of bread making tools by industrial designer Mirko Ihrig. Inspired by the slow food movement, the design series celebrates knowing the origins of what’s on one’s plate. Ihrig chose to focus on bread in particular because of its cultural value. Bread is ancient, and its numerous variations are eaten by people in almost every country on earth. Given bread’s role in human history, it’s ...

Oil Roll-On

Oaza’s roll-on dispenser spreads oil in a thin, even coat, nipping both double-dipping and drenched corners in the bud. While many readers may agree with me that there’s nothing wrong with bread that tastes like olive oil at one end and plain old crust at the other, using a roll-on tool could be a benefit to restaurants and busy households looking to reduce their mess. Replacing the standard cruet and ...