Journal

The region of Kashubia in northwest Poland is lush with pine trees, crystal-clear lakes, and an abundance of sprawling planes. The wide open spaces challenge architects.

The interior of SPOONING Cookie Dough Bar in Berlin’s Prenzlauer Berg neighborhood draws comparisons to childhood ice cream parlors.

Fashionable foods come and go, but the timeless beauty of simple ingredients remains. For Greg Stroube of Bruton Stroube Studios in St. Louis, Missouri, celebrating food meant working against the grain.

Architecture is an art of measurements, and so is baking. While some might consider juxtaposing the two to be an untraditional pairing, pastry chef Dinara Kasko disagrees.

This contemporary cabin, affectionately known as Tom’s Hütte, exists as a peaceful retreat into the Polish woods for its owner, an Austrian songwriter.

As the wide open spaces where people once lived loftily are quickly constricted, architects are facing a new series of queries: Should we build bigger or higher? Are construction costs more important than long-lasting materials?