You know when you see a new product design and think "Wow that's dumb," but then you look into it and realize "Hey, this is actually super cool?" That's the feeling I got when checking out the Butter Boss. Designed by Chicago-based Y Line Product Design, this dispenser accepts a
For as long as I've been seeing these things, they're consistently sold out. But for those of you lucky enough to score one, Snowpeak's Folding Cutting Boards seem a good way to transport a knife and cutting surface, at least for car-based picnics (we doubt you'll want to carry the
Finding success as a maker is never easy, but if you can find the right niche and execute your craft well, you've got a shot. And it's fair to say Chelsea Miller's got a shot. The knifemaking Miller started out just four years ago, and according to Bloomberg is now
Industrial designer Jessica Chan was working on a sustainable printer concept when she made an interesting discovery: "I learned that inks—even those made with vegetable and soy—used in traditional printers are not 100% biodegradable," writes Portland-based Chan. "I [subsequently] re-evaluated my approach toward product design as a whole and began
Brittany Wright photographs everything from products and spaces to weddings and portraits. But our favorite part of the Seattle-based shooter's book is her series on food. "I'm working on my life goal of teaching myself how to cook everything and anything," Wright writes. "I enjoy the science behind cooking and
In just a few years, we've seen solar-powered cooking devices go from relatively cumbersome, outdoorsy objects to a refined product design that's ready for prime time. The first commercially-successful solar oven we saw was the SolSource, developed in the Himalayas and successfully Kickstarted in 2013 by One Earth Designs. That
Much of our electricity bills are spent countering nature: We turn on lights when it's dark, we make warm things cold, or cold things hot. If we could work with nature rather than against it, both our wallets and the environment would benefit in the long run. Enter the Groundfridge.
A UK-based company called Moley Robotics is showing off this fairly terrifying "robot chef" they've developed. The good news is that the robot can't chase you around the house when it eventually goes rogue; the bad news is that its humanoid arms probably pack more of a punch than yours
It was hard to miss the green and white striped billboards and subway ads dotted around Milan for #IKEATemporary, IKEA's mega pop-up near Zona Tortona. With over 200 products for sale; METOD kitchen vignettes by Matali Crasset, Paola Navone and Studio Irvine; a fully operational cafeteria serving up those
Have the terrorists won? Now that your favorite sporting arena has installed metal detectors, you can no longer smuggle your own hooch in using your trusty metal flask. Are you going to settle for watery, overpriced beer at the concession stand? Of course not. You can sneak that Jim Beam
When designers tackle food storage, they need to consider a number of factors: the sealing mechanism (how easy it is to use and whether it's leak-proof), durability, stain resistance, ease of cleaning, temperature tolerance, user concerns about the safety of plastics, and more. The LockTops from OXO have many desirable
Dutch designer Ton Matton teaches at the Wendorf Academy, a design lab in the German countryside that creates "productive urban living concepts." As raising "backyard chickens" is notoriously difficult for non-farmers, Matton created the Chicken Cabinet in hopes of simplifying the process. The top half of the cabinet is the
Which do you think is trickier: Dreaming up a form for an entirely new sort of object, or re-imagining an established form factor? Industrial designer Stian Korntved Ruud recently undertook a massive project falling into the latter category. Oslo-based Ruud has become consumed with "making objects with pure functional or
Consumer Reports once tested various bottles to see how much product is actually left when we consider it "empty." The results were shocking: Up to 13% of toothpaste, 15% of condiments, 16% of detergent and a whopping 25% of hand lotion gets thrown out with the bottle, as consumers find
Tonight at Hand-Eye Supply's Curiosity Club we're thrilled to feature Michael Madigan, a local heavyweight in the conscientious food community! He will give the talk "Remastering The Basics: Getting Back In Touch With Our Food." Starts 6pm at the Hand-Eye Supply store or streaming on the Curiosity Club homepage! Recent
As microapartments and tiny houses continue to trend, we've seen all manner of beds that fold out and furniture that transforms into something else. But one area we've seen that hasn't received much design attention is the kitchen sink—arguably one of the more important elements, at least for the micro-dweller
Jeffrey Nelson runs Maryland-based Macpod LLC, which does software, electronics design and hardware prototyping. It being a small operation--I suspect maybe even a one-man shop--Nelson's got a tilting-column HiTorque Mini Mill in his house. Which means that during a recent snow-in, when Nelson found it "too wet and cold to
Titanium's a good choice for a camping mug. You can use it to create a super-strong single-walled 600mL container that only weighs 90 grams. And you can stick it right over the fire to heat up some soup or coffee. But this mug being single-walled, you can burn your lips
Whether it's cars, houses or meal portions, things that are physically huge in America are typically more sensibly-sized in Europe. But when we showed you the process of making Jack Daniels' booze barrels, those items were average-sized; Pilsner Urquell's beer barrels, on the other hand, are gi-normous constructions with a
There is that iconic fight scene in The Chinese Connection where Bruce Lee fights off 30 people at once. Obviously that's just a movie and the scene is heavily fictionalized, but there is one central truth in there, which I can confirm from the spontaneous bouts of wrestling that occasionally
Biomedical engineer David Edwards' cafe wants to revolutionize how we ingest substances
This beautiful bar/café/library/conversation space/event space has inimitable style and function.
See burritos in infrared
When it's red, it's ready
Core77 2014 Year in Review: Top 15 Posts · Year in Photos · Drones · Transportation Design · Food & Drink · Wearable Technology · Power Tools and Hand Tools · Tool Storage · Organizational Solutions · Material News · Design Thinking · Architecture and Design GIFs2014 began with...
The procedures used in the handmade candy canes from the last entry were foreign to me. So here's a way to make candy canes that will appeal more to industrial designers, employing all of the big-ass mass-production machines that enable our profession:
We designers are supposed to be familiar with production methods, and I enjoy guessing how various items that I'm unfamiliar with are produced. But whenever it comes to things like mass-produced candy, I'm always wrong. I'd never have guessed that producing candy canes by hand requires a 2,000-pound table to...
Why does that ubiquitous Christmastime candy, the candy cane, have a bend in it? Here are three possible reasons:1. Form Follows FunctionAs an industrial designer, I always assumed the bend in a candy cane was for a functional reason: So that you could hang it from the branches of a...
UPDATE: So turns out the McMass concept is indeed parody—the work of serial satirists Hello Velocity. The genius, of course, is the proposition sounds all too believable—*shudder*Whilst showing many signs of satire (yup—should've trusted our gut on this one), The McMass Project appears to be a fairly earnest proposal...
Just as I was getting a handle on how different kinds of pasta are extruded, the self-described "most reputable company in the global Italian meal experience" up-ends it all with digitally manufactured pasta. Barilla has just announced the winners of their "Print Eat" 3D-printed pasta design challenge, which prompted entrants...
In only the most recent food fad to hit the streets of London and national headlines, bearded twin brothers Gary and Alan Keery reportedly had the epiphany to open up a cereal cafe one hungover morning whilst craving a mouth-clearing and stomach settling bowl of their favorite sugar-infused processed carbohydrate...
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