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What’s out, what’s in, what’s new for the best kitchen makeovers

SALISBURY — In general, people remodel their kitchens because they want to increase the resale value of their home; or they just love, love, love to cook and want a nicer space in which to do it. 

Bruce Weinstein and Mark Scarbrough of Colebrook and New York City spend more time in their two kitchens than the average couple. They are prolific and best-selling cookbook authors, and are in their compact kitchen constantly testing new recipes. They also travel around the country promoting their books, which sometimes happens in demonstration kitchens, and teaching cooking classes (again, often in professional kitchens).

Some of their books are also framed around new culinary technology. Their recent Instant Pot cookbook (“The Instant Pot Bible”) was a huge bestseller as was their book on pressure cookers (“The Great Big Pressure Cooker Book”). 

Needless to say, they have strong opinions about what works and what doesn’t in a kitchen. 

On Friday, May 3, at 7 p.m. they will share their thoughts on what’s in, what’s out, what works, what doesn’t in the contemporary kitchen, at an event hosted by ShowTown. It will be held at St. Mary’s church in Lakeville. Order a free ticket ahead of time at www.showtown.org. A $10 donation is optional.

“We’re going to talk about the ways we’ve seen the modern home kitchen change in our 20-year career, and where we think the home kitchen is headed,” Scarbrough said. 

“We have a unique perspective here, since we are strictly home chefs — we don’t own a restaurant. Our breed — the home-cook food writer — is actually something of a dying breed right now. We certainly don’t approach cooking the way a chef would. 

“Instead, we’ve watched the kitchen morph, from our first book in 1999 until now. The landscape is so different. Granite is out, but what’s in? Gas is out, but what’s in? (In fact, we watched kitchens in the U.S. go from electric to gas over our career). 

“Smart technology is coming to the kitchen in all sorts of surprising ways. And industrial cooking appliances are being ‘blown down’ to make a play for counter space. 

“One of the hottest new trends? Countertop steam ovens, which have been around professional kitchens for a decade. 

“We’ll explore the Instant Pot craze, which is in its already-passing moment; and the craze for air fryers (which are becoming overwhelmingly popular — and for good reason).”

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