If you’ve ever worked in a professional kitchen, you’ve probably heard the term “mise en place” (meez•on•ploss). I don’t speak French, but I’m told the phrase means “put in place.” Makes sense, because that’s the whole idea with these bowls. More »
Every student or kitchen-illiterate manchild knows that the worst part of making mac and cheese or pasta is the straining – either because you don’t want another dish to wash or you just plain don’t own a colander. More »
It’s rare to find a kitchen concept that looks truly innovative, but these silicone steam roasting bowls look ace: use them to mix; use them to bake or steam; use them to serve. Will Lékué actually make them? [via Dezeen]
There’s actually no “gyro” in the Löopa “gyro bowl,” so the designers’ decision to market it as such is a bit disingenuous, but nevertheless it’s a novel idea that could get the brattiest of kids to eat their cereal… More »
What kind of world do we live in where 600 superfluous carbon fibre dog bowls cannot find a market? A crappy one, that’s what kind.
Labeled as “gravity-defying,” this spill-resistant bowl uses gyroscopes to avoid spillage, no matter which way kids turn, tip and flip it. Impressive, but I’m sure I can still find ways to create a mess.
It’s not quite as cool as the Eatmecrunchy bowl, but the Spilt Milk cereal bowl does have one advantage—it is made out of flexible silicone.
Researchers in Japan and at Penn State have come up with a ceramic material that allows people to heat up their food twice as fast, allowing them to spend less time staring at the microwave and more time living their (read: our) rich, fulfilling lives. The new cookers are made up of 20% magnetite and 80% petalite, which unlike traditional bowls, heat up alongside the food so that the food isn’t passing off heat by warming up the bowl. As an added bonus, the container stays hot for 15 minutes, meaning you really need oven mitts to transport this thing, Jason Statham style. If you can’t wait for technology to catch up here, it’s already on sale in Japan. [Live Science]
