Octagonal Dinnerware: Why 2026 Is the Year of the 8-Sided Plate
Octagonal vs round dinnerware: why 8-sided plates are back in 2025-2026 fine dining, the 500-year history, and 3 rules for mixing them at home.
Material Introduction
A comprehensive guide to all the tableware you can buy, use, and make.
Your 'White Stoneware' May Be Red Clay Under an Engobe Coat
Engobe is the hidden undercoat that turns red clay into 'white stoneware.' Learn what it is, how to spot it, and how it differs from slip and glaze.
Hand-Painted vs Decal: 200 Years of Ceramic Printing, and How to Tell What You Actually Own
The decal killed the brush in 1890. Here is how ceramic printing actually works, how to spot a decal in 30 seconds with a $10 loupe, and why studio potters are bringing it back.
Why Most "Japanese" Plates Are Actually Mino Ware (and Why It Matters)
Mino ware powers most Japanese restaurant tables — and probably yours too. Learn its 1,300-year history, 7 main types, and how to tell Shino from Oribe.
Raku Firing in 5 Stages: From 1580 Korean Tea Bowls to Your Backyard Kiln
Raku firing: from 16th-century Korean tea bowls to Paul Soldner's 1960s American studio, the full story of crackle glaze, naked raku, and how to try it today.
Why Fine Dining Chefs Are Ditching Bone China for Earthenware
Earthenware vs porcelain: why Michelin chefs at noma, Crenn, and Frantzén now plate on rustic stoneware — and the 7 tradeoffs home cooks should copy.
Page 1 of 3
Next
