SAF<br/>Council

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Council &
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FOOD<br/>TRENDS

FOOD
TRENDS

LIFESTYLE

LIFESTYLE

WORLDWIDE<br/>FOOD STORIES

WORLDWIDE
FOOD STORIES

DESIGN<br/>INSPIRATION

DESIGN
INSPIRATION

MEMORABLE RECIPES

MEMORABLE RECIPES

Today's special stories

  • Ten pioneers of designer cuisine

    Signed by: Gabriele Zanatta

    The innovation virus propagates at the speed of light. And even sweeps away chefs in countries bereft of gastronomic traditions

  • In the mood for food

    Signed by: Staff

  • Between the East and Scandinavia

    Signed by: Valentina Pepe

    Modern graphics for a style that oscillates between the opulence of decor and Nordic atmospheres.

  • When art stimulates thought in the kitchen

    Signed by: Staff

    Bottura, Crippa, Marchesi: Italian chefs between food and artistic inspiration

  • Sous-vide cooking

    Signed by: Staff

    The many reasons behind a trend

  • MIRALDA MADEINUSA, the (vintage) geopolitics of food.

    Signed by: Staff

    Food as a cultural expression in the works of Antoni Miralda.

  • Craftsmanship, quality and specialisation

    Signed by: Roger van Damme

    In search of the perfect product

  • Meet a food Design Guru

    Signed by: Staff

    Martí Guixé: applying design principles to food.

  • 2017 Trends for the home

    Signed by: Staff

    The must-haves to furnish your home in style

  • Furious about looks

    Signed by: Staff

    A pair of Paris designers creates artworks with hamburgers

  • The roots of Vegetarianism

    Signed by: Staff

    Age-old traditions reveal that the plant-based diet is more than just a fad

  • Natural style in the kitchen

    Signed by: Ricarda Nieswandt

    Grain, raw materials, wood and minimalism - the 2017 trends for home and kitchen accessories

  • To each tribe, its own ingredients

    Signed by: Gabriele Zanatta

    Between hyper-healthy trends (and deviations), how do we operate the restaurant of the future?

  • Let the new year detox begin!

    Signed by: Staff

    A few tricks to make recent binges disappear

  • London Sweets

    Signed by: Edd Kimber

    A City of International Bakeries

  • Don't waste food!

    Signed by: Staff

    Five fun and easy ideas for recycling waste in the kitchen

  • Premium Kitchen Addicted

    Signed by: Staff

    Three stories of passion and creativity behind the trends of professional kitchens

  • All I want for Christmas

    Signed by: Staff

    Infallible gift ideas for cutting-edge foodies and inveterate gourmet lovers

  • You can tell a country by its Christmas

    Signed by: Staff

    What is served on Christmas tables around the world

  • Winter is coming!

    Signed by: Staff

    Here are the foods that will help us cope with the first cold days

  • Vegetables from the sea, on my plate

    Signed by: Claudia Zaltenbach

    How and why each type of algae is a delicacy

  • All the colours of Poké

    Signed by: Edd Kimber

    Let us become better acquainted with the healthy Hawaiian food that is conquering gourmet fans

  • San Francisco in a day

    Signed by: Edd Kimber

    An exploration of the Golden City through its delicacies

  • When design becomes floral

    Signed by: Staff

    Interview with Maya De Roo, floral designer

  • Hippolyte Courty and L’Arbre à Café

    Signed by: Staff

    About discovering you are a coffee roaster and travelling around the world in search of the perfect coffee

  • Less is more

    Signed by: Staff

    5 space-saving ideas for small kitchens (and more)

  • The essence of Peru

    Signed by: Staff

    What is hidden in the kitchens of this brightly coloured country

  • Italian cuisine version 3.0

    Signed by: Angela Frenda

    So long spaghetti and meatballs. At long last Italy is enjoying a gastronomic renaissance. Thanks to chefs like Bottura, but also to a challenge successfully met: innovating tradition.

  • Quinoa, superfood from the Andes

    Signed by: Staff

    Quinoa, the seed with superpowers from the Andes

  • A passion for cooking

    Signed by: Staff

    You know what you are eating if you make it yourself

  • Clashing the pans with Rikrit

    Signed by: Staff

    Tiravanija, the artist who turns museums into temporary kitchens

  • Kamilla's formula: "All Things Bolivian"

    Signed by: Staff

    Gustu, the powerhouse of an emerging gastronomy

  • Design Enables!

    Signed by: Grant Pierrus

    The KitchenAid Experience Store in London and Kitchen Design Trends to look out for

  • A Visit to the Market

    Signed by: Staff

  • Green Mixology

    Signed by: Staff

  • Goodbye Summer, hello Biennial!

    Signed by: Staff

    From Venice to London, future living trends. With an eye on social themes.

  • Must have apps for foodies

    Signed by: Staff

  • Inside a Chef’s Mind

    Signed by: Henrik Jyrk

    Where creativity meets organisational skills (and a lot of unsolicited opinions!)

  • We are what we eat

    Signed by: Staff

  • What's New, What's Next!

    Signed by: Staff

    At the New York Design Center, the hottest trends in interior design

  • Summer Gourmet Street Food

    Signed by: Staff

    The top ten in the world from Serious About Food, for gourmet travellers and those on the lookout for high standard local cuisine.

  • “Kitchen Couture”: Un Amore by Nicole Dinardo

    Signed by: Staff

  • How to cook with wild ingredients

    Signed by: Staff

  • Foraging for brewing

    Signed by: Staff

    The story of Fonta Flora, the eccentric brewery in the Appalachian Mountains.

  • Food Trends

    Signed by: Staff

    Wood*Ing Lab, the playground of Valeria Mosca.

  • Viveat, nice to meet you!

    Signed by: Staff

    A startup delivers a new way to discover the origin of what we eat.

  • Talking Chocolate

    Signed by: Staff

    When the package outdoes itself and becomes a creative storyteller.

  • The kitchen as a space where aesthetics meets knowledge

    Signed by: Staff

    “Ursus” by duilio forte @rooms. novel living concepts

  • infographic: WHAT IS FORAGING?

    Signed by: Staff

    Foraging is the activity of hunting plants or parts of them in uncontaminated territories that are considered appropriate for human nourishment.

  • Noma Evolution

    Signed by: Staff

    A new breed of young chefs conquers Copenhagen and revolutionizes Nordic Cuisine

  • The Endless Search for Originality

    Signed by: Tuomas Markunpoika

    The challenge of contemporary design is to avoid being imprisoned in trends and fashions, and to bring back human emotions at the center of our work.

  • Infographic: organic food in the world

    Signed by: Staff

    Organic food is food produced using environmentally and animal-friendly farming methods on organic farms.

  • The wonderful world of fermentation

    Signed by: Staff

    Scotsman Ben Reade reveals his secrets and his experiments to us: the only limit is the imagination

  • Being a forager in South America

    Signed by: Staff

    Rodolfo Guzmán and Virgilio Martínez: two young chefs rediscovering the region

  • Eco Village Chic

    Signed by: Staff

    Hudson Springs, the sustainable village adapted for lovers of good food just two hours from New York

  • Design on the flip side

    Signed by: Staff

    Self-produced design is a cultural phenomenon that is expanding, as Milan Design Week 2016 demonstrates

  • Noma’s Farming Revolution

    Signed by: Staff

    Self-produced design is a cultural phenomenon that is expanding, as Milan Design Week 2016 demonstrates

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