Continuing the Kitchn’s recent series of sushi posts, we spent some time in the kitchen with Rham Fenton, a very skilled, albeit unconventional sushi expert who gave us some techniques and inspiration for at-home sushi making.

I recently had the great privilege of touring the Park Slope, Brooklyn home kitchen of Dan Kluger, the executive chef of Core: Club.I was so curious to find out what a “real” chef’s kitchen looks like. Is it teeming with gleaming appliances? Is it organized alphabetically? Does the chef turn out seven course meals? Are there secret accoutrements that only a chef would have? No – no – no – yes.

As I was thinking about kitchens that might be interesting to Kitchn readers, my dear friends Tara and Devesh came to mind. Not because they have a particularly unique kitchen. In fact, to the contrary: they have a fairly standard galley kitchen in a rental building. Well-equipped and up-to-date, but certainly not unique.

What is unique, however, is their pantry, which is literally teeming with all manner of dried spices, pastes, dried beans, pickled items, sauces, and specialty flours.

Jay recently did a complete renovation of his apartment after renting it for nearly eight years and then purchasing it in 2005. It is on the ground floor of an 1860 brownstone. The kitchen was an aspect of the apartment he was least satisfied with. He wanted to knock out the wall separating the kitchen from the living space, create a better area for entertaining and upgrade the appliances and overall look. Through the redesign process, he intended to construct a light and airy space out of what was formerly dark and claustrophobic.

Our most recent New York kitchen tour was with the Executive Chef of Il Buco restaurant, Ignacio Mattos. Ignacio lives in a bright, sunny walk up overlooking Tompkins Square Park. The kitchen occupies the back of the apartment, and while roomy enough for a table that seats eight, the actual cooking and prep area is tiny for a professional chef. There is a small electric stove and oven, no dishwasher, and minimal storage and work space.

But how effective Ignacio is at adapting to his working conditions! Read on for more of Ignacio's kitchen, plus a seasonal recipe of pasta with ramps, peas, and mint.

We recently took a kitchen tour of Ortine Café, a new Prospect Heights, Brooklyn eatery opened by former Schiller’s and Pastis manager, Sarah Peck. The restaurant, which opened mid-December, has an eclectic café-style menu and an equally eclectic kitchen. Read on for more of this tiny restaurant kitchen and some of the creative, cost-saving solutions Sarah found to fit her space.

Earlier this week I toured the Park Slope, Brooklyn kitchen of Elizabeth Crowell and Robert Wilson, the owners of the Sterling Place fine home décor and specialty gift stores. Robert and Elizabeth live in a beautiful four-story 1897 brownstone that they bought four years ago and live in with their two small children and two cats.

The current kitchen is in the back of the first floor (the former "men's smoking room") and features a large, sunny bay window overlooking the back yard. The kitchen is a generous size and is fully utilized by Robert and Elizabeth, who cook and eat in regularly. Robert grew up having dinner with his parents by candlelight every night - a tradition that was at times burdensome to a teen, but one that he now sees great value in and shares with his own children.

In Devesh and Tara's Spice Pantry kitchen tour we were led on an Indian spice adventure in Tara and Devesh’s Manhattan apartment. Devesh shared two recipes: one for a typical western India breakfast item of “flattened rice,” known as “Poha” and another for the authentic way to prepare Chai.

Both dishes were rather extraordinary: the poha was an unexpected, full-flavor, mildly spicy, fluffy rice full of different elements. It is both hearty and light at the same time, and amazingly satisfying. You would only encounter this dish if you have the good fortune to eat in an Indian home: it is not typically available at restaurants. There are a few specialty ingredients that require a trip to the Indian grocer, but believe me; it’s worth the trip!

In Devesh and Tara's Spice Pantry kitchen tour, Devesh shared two recipes: one for an Indian breakfast called Poha, or flattened rice, and another for authentic Chai - that strongly spiced, milky tea we love.

The Chai was so different from what I’ve come to know as the slightly cloying, heavily spiced Chai from local teashops that I couldn’t believe it was the same thing. It was truly wonderful. Recipe and a guide to the ingredients below...