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  2. 14 Mid-Century Modern Kitchen Ideas to Steal for Your Space - AOL

    www.aol.com/14-mid-century-modern-kitchen...

    One of the best ways to nod to a certain design era is by using specific palettes or color combinations often seen throughout the decades. For mid-century modern design, that means punchy hues of ...

  3. These 57 Inspiring Ideas Prove That White Kitchens Don ... - AOL

    www.aol.com/52-beautiful-white-kitchens-loaded...

    For this small kitchen in a Palm Beach apartment, designer Campion Platt took color cues from the setting: white tile backsplash, light sand-colored cabinetry, and bleached wood-toned floor tiles ...

  4. 65 Kitchen Tile Backsplash Ideas for the Ultimate Culinary ...

    www.aol.com/65-kitchen-tile-backsplash-ideas...

    Gray tiles blend in with the stainless steel appliances in this modern New York City kitchen decorated with touches of silver and white. The floors are lined with Corten steel tiles , the oven is ...

  5. Interior design - Wikipedia

    en.wikipedia.org/wiki/Interior_design

    Interior design is the art and science of understanding people's behavior to create functional spaces, that are aesthetically pleasing, within a building. Decoration is the furnishing or adorning of a space with decorative elements, sometimes complemented by advice and practical assistance.

  6. Johnny Grey - Wikipedia

    en.wikipedia.org/wiki/Johnny_Grey

    Grey includes a central island in his designs wherever possible. [9] Grey incorporated Alexander Technique theory in kitchen design, with individually customized dimensions for counter tops and sink and dishwasher placement. [10] Dedicated work surfaces, or task-driven areas, further this approach.

  7. Modernist Cuisine - Wikipedia

    en.wikipedia.org/wiki/Modernist_Cuisine

    711381030. LC Class. TX651 .M94 2011. Followed by. Modernist Bread. Website. modernistcuisine.com /books /modernist-cuisine /. Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.

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