A cutting board with storage and legs on casters can be tucked away when not in use. “The rollaway cart is super helpful in keeping countertops clear and gives the cook added chopping surface in a pinch
Two top drawers store napkins, place mats and other tableware close to a nearby bistro table. The bottom drawer stores a large stockpot that one of the homeowners wanted easy access to. This tall stockpot was not going to fit in the pot-and-pan drawers to the left and right of the range. You need both of those drawer cabinets to be exactly the same dimensions to each other.
One end is a full-height, 12-inch-deep base cabinet that stores serving trays that can be easily pulled out for entertaining. On the other end, opposite the range, there’s a 12-inch-deep cabinet with dividers for cookie trays and muffin tins. There’s also a 12-inch-deep drawer that stores spices.
Just about every brand showing kitchen faucets at Design & Construction Week seemed to have a professional-style kitchen faucet with a spring. Kohler launched its Graze line of faucets, including the Semi-Professional design shown here, which has a tight coil hose to allow for easier cleaning. Graze faucets are available in polished chrome, stainless steel and matte black.
Pfister’s new Neera Culinary faucet, left, capitalizes on the demand for professional-looking kitchen faucets. Photo by Erin Carlyle
The new Neera Culinary faucet from Pfister (shown here in brushed gold) has a three-function spray head and a highly visible spring that echoes the style of a restaurant kitchen faucet. “The spring is extremely popular right now,” says Danyel Tiefenbacher, brand manager at Pfister. The Neera comes in polished chrome, stainless, matte black and brushed gold.
Erin Carlyle American Standard’s new Semi-Professional kitchen faucet from the Studio S collection …
How long the virus survives—and where it thrives
The novel coronavirus can survive on surfaces anywhere from hours to days. The latest information is that it can last 24 hours on cardboard, 48 to 72 hours on plastic, and 48 to 72 hours on stainless steel, says Dr. Reuben Elovitz, internist and CEO at Private Health Dallas, who cited a recent study from the New England Journal of Medicine.
The duration also depends on a few other factors, like temperature and whether a surface is prone to holding moisture.
“Wooden handles, for example, are more likely to be damp than metal under normal conditions—and damp conditions can enable many infectious agents to thrive,” explains molecular biologist Dr. Tracey Evans. “Furthermore, a warm room is more favorable for many pathogens than a cold one.”
Regardless of what kinds of temperatures and surfaces you have in your home, there are things you can do to keep these dangerous pathogens at bay.
Ditch germs at the door Clean any goods your bring into …