YOU ARE HERE: LAT HomeCollectionsKitchens


If your rock band is good enough to survive indefinitely but will never be the next big thing, you might become a bit discouraged and cynical. At which point you can either pack it in or, like Kitchens of Distinction, put on a show that pivots on your discouragement and cynicism.
April 25, 2014 | Mary MacVean
America's Test Kitchen, the outfit that produces books, magazines, television programs and more, all about cooking, has trained its persnickety palate on gluten-free food. "We were really surprised how hard this was," says Jack Bishop, America's Test Kitchen editorial director. "We thought we would just figure out which flour to plug into existing recipes. " Not even close, as it turned out. Eight people spent almost a year in the kitchen near Boston working on the recent "The How Can It Be Gluten Free Cookbook.
June 7, 2007 | Bettijane Levine, Times Staff Writer
IN America's rush to duplicate every indoor room in the great outdoors, kitchens seem to be a favorite. Forget for a moment the recent spate of outdoor living rooms, sleeping pavilions and elaborate spas springing up across the land. They add minimally to one's gastronomic social status. But a well-planned outdoor kitchen? It can transform a garden or deck into a kind of island resort, where great friends and great flavors mingle under sun or stars.
April 22, 2014 | By Amina Khan
Kids, do not try this at home: Scientists have found that they can create high-quality graphene sheets using a kitchen blender and ordinary dishwasher detergent. The findings, published in the journal Nature Materials, outline a fresh way to create large amounts of this remarkable material - which could speed up the process toward putting them into future computers , smart coatings and solar cells. Graphene is a two-dimensional lattice of hexagons made up of graphite, the most stable form of carbon under standard conditions.
August 23, 2010 | By Erica Zora Wrightson, Special to the Los Angeles Times
During chef Ludo Lefebvre's one-night gig at Akasha in Culver City this year, the top of a white chef's hat could be seen barely peeking above the counter back in the kitchen. Jacob Greenberg, an 18-year-old senior at the Oakwood School, had hoped to get a reservation for the French chef's famous fried chicken pop-up dinner, but by the time he called — just an hour after the meal was announced on food blogs across the city — there was already a waiting list. But the mom of one of his friends is an acquaintance of chef Akasha Richmond and tried to pull a few strings to get him a table.
September 9, 2007 | Kathy Price-Robinson, Special to The Times
In 1974 -- the year Renata Kanclerz and Lisa Coleman's Hollywood Hills kitchen was previously remodeled -- dark plywood cabinets, butcher-block counters and red brick backsplashes were considered cutting edge. Three decades later, however, those materials were too old to be hip and too young to be historic.
December 1, 1995 | TIM MAY
A new, 1,500-square-foot training kitchen is nearly complete at Tierra del Sol, a nonprofit organization in Sunland that serves developmentally disabled people. The new facility, which is wheelchair accessible, was paid for almost entirely with private donations, said Steve Miller, executive director at Tierra. When it's finished, Miller said, the kitchen will serve several purposes. First, it will train disabled people for careers in the food-service business.
December 22, 1993 | JEFF SCHNAUFER
Mission College officials have found a site for a community kitchen in Panorama City that they hope to use as a place where sidewalk vendors can cook and sell their food legally. College officials plan to lease an existing restaurant on Lanark Avenue, near residents of Blythe Street who prepare and sell corn and other food for a living, officials said Tuesday. "This place is such an ideal spot," said Penny Young, director of the college's business and professional center.
July 12, 2007 | Lisa Boone, Times Staff Writer
THE backsplash is a small area that can make a big difference in your kitchen's personality. Although cabinets are often the first concern -- and where most of the money goes -- the backsplash is "a wonderful opportunity to do something fun, colorful and unusual," says designer James Swan of Beverly Hills-based James Swan & Co. With so many options, the process can be confusing. How to decide between glass or ceramic tile? Solid color or pattern?
July 7, 1990 | PATRICK MOTT
Watching somebody like Jeff Smith cook on TV makes me grind my teeth and pray that the moron who invented my kitchen is claustrophobic and is trapped in a phone booth with the 1952 Rockettes. There's the Frugal Gourmet himself, slinging food and hardware around like confetti, with only slightly less room to work in than an airplane hangar. If he needs something, it magically appears in his hand. No rummaging, no clattering around, no sweat.
April 13, 2014 | By David Pierson
The gig: Drinking beer. More precisely, Jeremy Raub runs Eagle Rock Brewery, an artisanal beer maker he co-founded with his wife, Ting Su, in 2009 that helped spark L.A.'s craft suds scene. The company runs a popular taproom at its brewery in Glassell Park where it also offers tours. Raub is opening a second brewery in Eagle Rock that will feature a 50-seat restaurant. It's in the genes: Raub, 39, grew up in Rochester, N.Y., where his father regularly made beer in the family kitchen.
April 11, 2014 | By Ryan Faughnder
ABC and CBS virtually tied in the key 18- to 49-year-old demographic Thursday night, according to early numbers from Nielsen.  Fox's "Hell's Kitchen," the Gordon Ramsay chef show, fell 18% to a 1.4 in 18-49, its lowest number yet for a regularly scheduled episode. After that, the "American Idol" results show that revealed the top seven contestants garnered a 1.7, flat with last week's lowest-ever. The new comedy "Surviving Jack" was also flat, at a 1.2.  Meanwhile, it was not a good night for Greendale Community College; Pawnee, Ind.; or the Braverman family on NBC, as "Community," "Parks & Recreation" and "Parenthood" hit or tied their series lows.  PHOTOS: WGA's top 101 shows of all time "Community" slipped to a low of 0.8 in 18-49, in which a point equals about 1.3 million viewers.
April 9, 2014 | By Mary MacVean
"America's Test Kitchen " has trained its persnickety palate on gluten-free food. “We were really surprised how hard this was,” says Jack Bishop, "America's Test Kitchen" editorial director. “We thought we would just figure out which flour to plug into existing recipes.” Not even close, as it turned out. Eight people spent almost a year in the kitchen working on “The How Can It Be Gluten Free Cookbook.” Perfecting biscuits, chocolate chip cookies, muffins, sandwich bread and pizza “was an insane amount of work,” Bishop says.
March 14, 2014 | By Ryan Faughnder
The 12th season of Gordon Ramsay's "Hell's Kitchen" on Fox premiered with ratings that were generally in line with last year's opener, according to early numbers from Nielsen. The culinary boot camp reality series kicked off with an average of 5.3 million viewers, up slightly from last year, though it was down 5% among key 18- to 49-year-olds. In the advertiser-coveted demographic, the 8 p.m. telecast drew a rating of 1.9.  "American Idol" moved to 9 p.m. and held steady from last week's low of 2.2 in the demo.
February 15, 2014 | By John M. Glionna
SALT LAKE CITY - The art of bartending, Matthew Pfohl says, is all about the performance, the subtle dance of bottle and glass. Over his career this virtuoso of the high-end pour has dazzled customers, effortlessly grabbing a top-shelf gin, say Bombay Sapphire, and making a delicate decant to create another liquid masterpiece. But in Utah, his act takes place backstage. He mixes drinks out of view in the kitchen, one result of strict regulations governing alcohol and backed by the politically powerful Mormon Church.
February 8, 2014 | By Lauren Beale
Women wearing yellow raincoats and boots, a guy in a shark costume and several home improvement celebrities were among sightings this week at the Las Vegas Convention Center as more than 75,000 hardy home builders, interior designers and others navigated 650,000 square feet of exhibit space. For the first year, the International Builders' Show and the Kitchen & Bath Industry Show located under one roof with some 1,700 exhibitors from around the world displaying wares that included new products, appliances and building materials.
April 27, 2012 | By Jessica Gelt, Los Angeles Times
Michael Voltaggio has no idea how many tattoos he has. The question makes him laugh. The wise-cracking 33-year-old chef is pretty well covered. The name of his restaurant, after all, is Ink. Before dinner service on a recent Friday, Voltaggio plays around with an insulated bucket of liquid nitrogen, dipping his hand in it and tossing the residue on the floor where it morphs, CGI-like, into little rolling marbles of chemistry before dissolving into wisps...
August 18, 1990 | JAN HOFMANN, Jan Hofmann is a regular contributor to Home Design
No other surface in a house takes the kind of punishment kitchen countertops get. Not only do they have to withstand the torture of heat and cold, spills and scratches, chopping and pounding, but when the work is done, we expect them to look as if they've never even been used. Even in their idle moments, kitchen counters earn their keep.
February 7, 2014 | By Jenn Harris
Valentine's Day is one of the busiest times of the year for a restaurant. If all goes well, it can be an unforgettable meal a couple will remember for the rest of their lives. But with all that pressure to be perfect, things can go horribly wrong. There are countless rings to hide, requests for "the most romantic table" and fires to put out when couples decide to break up in the middle of the dining room. Oh those fires. Josie LeBalch, chef at Josie Restaurant and Next Door by Josie has seen her fair share of Valentine's Day proposals.
February 7, 2014 | By Anne Colby
Tuscan, provincial and country-rustic looks are fading in popularity in kitchens and baths, and contemporary designs with clean lines, minimal ornamentation and easy maintenance are rapidly taking their place, according to a style report released this week by the National Kitchen & Bath Assn. The industry group surveyed its members about trends in kitchen and bath design. Other findings include: • Gray color schemes are expected to increase sharply in kitchens and baths in 2014.
Los Angeles Times Articles