- March 9, 2011 • 10:40 am PST
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Cooking and eating are rich sensory experiences, but the recipes we use in the kitchen are often pretty bland: Black-and-white lists of ingredients and processes.
Back in February, we asked GOOD readers to help us redesign the standard recipe with a graphic twist to make it more fun, and the submissions are in. We're blown away. Thanks again to everyone who submitted.
Weigh in on your favorite in our poll and stay tuned, we'll be announcing the winners on April 4 with the help of our illustrious judges—wd~50's Wylie Dufresne and Design Observer's Jessica Helfand.

Would you pay more attention to what you're eating if food labels looked like this? 62 incredible options to choose from!

We all read food labels, but we're not always sure what they mean or how to use them. We want to change that and we want your help.

With its mostly pointless redesign, Twitter is hoisting a common internet mistake onto tens of millions of satisfied customers.

Redesign the layout of your supermarket to promote healthy choices and discourage impulse junk-food buying.
How can better design ensure that food grown by local farmers is delivered and distributed to urban residents? A contest sponsored by GOOD, The...

We challenge you to design a visually appealing report card that informs, inspires, and gives context to student achievement.

We challenged you to design a visually appealing report card that informs, inspires, and gives context to student achievement. Here's the winner.

Check out the seven finalists in our Redesign the Report Card project, and vote now for your favorite!

Doodles about what we could do with a 25th hour in the day.
Last week we announced that we're looking for help creating The Neighborhoods Issue of GOOD magazine. One element of that is a photo project we're...
Our latest infographic contest asked you to create an infographic about New Orleans, in anticipation of our New Orleans issue. We've recieved...
Our latest infographic contest asked you to create an infographic about childhood obesity, in partnership with the Let's Move! Initiative. We've...
Cookbooks often read better as literature than as technical lab manuals. That shouldn't stop us from reading them, or from improvising our...

The August harvest is upon us, which is great news for both the local-seasonal crowd as well as for those looking to eat their way pretty. We’ve...

When celebrity chef Grant Achatz of Chicago's Alinea wants to design a new dish, he starts with a paper and pencil.
Remember Hippo Rollers? A quick refresher, from our archives: "In rural Africa, women spend 26 percent of their time fetching water, often walking...
A few months ago, as Apple was about to announce its iPad, I mused about how a touchscreen tablet could change higher education altogether. It...
We assume the hassle of getting to the grocery store is more than made up for by the inner peace that must come from living in places like...
A researcher from the Eindhoven University of Technology has discovered a way to decrease soot emissions from diesel combustion by adding...

After extensive research at the world's best restaurant, a Danish professor determines the perfect blend of complexity and familiarity in a meal.
