How to design a kitchen fit for a foodie

Food Network's Ted Allen develops and tests recipes for his cookbooks so when it came to redesigning his Brooklyn kitchen he knew exactly what he wanted—a space that works both personally and professionally. To keep guests from getting underfoot during dinner prep, Allen's partner, Barry Rice, an interior designer, created separate zones for food prep and cleanup with an adjacent seating area. Of course, not everyone has space for two dishwashers like they do but Rice has plenty of other ideas for creating a kitchen fit for a foodie.

Don't skimp on ventilation. The kitchen that Rice shares with Ted Allen features a heavy-duty range hood that vents to the outside. The hood, Rice says, "keeps the kitchen from smelling like roast chicken for three days after you're done. It was a top priority." (Range hood Ratings and recommendations.)

Double up on garbage disposers. Rice recommends installing one in every sink. "They're relatively inexpensive to install and very helpful," he says. (Garbage disposer Ratings and recommendations.)

Go big with the sink. "We have a huge sink with an integrated drain board on one side of it," Rice says, "so water drains right back into the sink when dishes are drying." (Sink Ratings and recommendations.)

Be choosy when selecting a faucet. Rice and Allen picked a pullout model with an adjustable, locking spray that doesn't revert to the stream mode when turned off. The hose is also long and the faucet tall, so the bulkiest pots can fit underneath. (Faucet buying guide.)

Think clean. Rice favors stainless-steel counters in a kitchen's clean-up zone because sinks can be welded into them, eliminating dirt-trapping crevices. (Countertop Ratings and recommendations.)

Consider two dishwashers. "If you have the space and like to entertain, they're convenient because one can be running while the other is being loaded," Rice points out. (Dishwasher Ratings and recommendations.)

Go for gas. While some chefs prefer electric ovens for baking, Rice (the baker in the household) recommends choosing gas if you don't have the room for a separate electric oven or the budget for a dual-fuel range. Performance is similar to that of an electric oven, he says. Keep in mind that switching from gas to electric or electric to gas is likely to be more expensive than sticking with the fuel source you already have. (Cooktop and wall oven Ratings and recommendations.)

Drinks anyone? A separate beverage refrigerator lets guests help themselves, Rice notes. He and Allen keep one stocked with beer, sodas, water, lemons, and limes in the "lounge" area of their kitchen. (Wine chiller Ratings and recommendations.)

Adapted from Consumer Reports Kitchen Planning & Buying Guide.