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Recipes are the training wheels of the chef. Using them is sometimes very hard. How are the ingredients, measures, procedures and end results designed? At UserCentric, Kirsten Peters has found three ways to improve their usability.

Tim Brown, of IDEO fame, posts a thought on an unique diner experience. "We were finally taken into the chef’s office where a table had been laid for us to eat dinner. Instead of a stuffy stateroom we were deep in the private domain of the chef surrounded by his cookbooks, favorite wines, favorite music and the clutter of a large-scale culinary operation. What followed was a perfectly delivered meal where we chatted with the chef about the locally sourced food and how he cooked it as well as having great conversations amongst ourselves. Every piece of the experience felt like the chef and his staff designed it personally for us." - Sounds unforgettable.

VizThink community member and owner of Frog Commissary, Steve Poses is taking visual thinking and cookbooks to the next level. He has just launched the in development version of the companion website for his new book. (...) I can’t wait to see the results of these collaborations when the book and website launches in the spring. My kitchen is already warming up testing recipes! - sez the VizThink blog. - Link

This may seem like a ridiculous price-proposition. For € 1,50 you get half a liter of Spa Blue and for half the price you get three times that amount of water. (...) So here, ease of use is valued over content.

Mark Hurst (Good Experience) refers to an article which suggests that the experience of drinking wine is determined less by the wine itself and more by the consumer's own expectations for the wine. Another article suggests that "the apparent origin of (a) wine affects the perception of a restaurant's food and even the probability that the customer will return."

Dutch food designer Marije Vogelzang describes on her blog 'Proef ('Taste') Amsterdam' how she integrates food, design and art. For her, food is a material to design with and less to eat. Including to make it fun for children. And ... she's does not cook, but designs.