Cook Different

At Food52, Barbara Sallick describes how COVID may make us think about and even design kitchens in a new way:

“For many of us, me included, the kitchen has emerged from the grab-and-go-on-my-way-to-somewhere-else spot in the house—an attractive and high-functioning pass-through—to a space where creativity and conversation prevail. The question then is: what can we add or subtract to improve this mindful equation?”