Porcelain, stoneware or bone china: what you buy
Three words that get used as if they meant the same thing, what each one does on a table, and which of them describes the pieces here.
Published 24 August 2026
Guides
Written for this exact shelf: choosing between shapes, keeping printed porcelain alive, and the numbers nobody publishes.
Nora BeckettNora Beckett writes the guides here. She sets a table most days, has broken more plates than she likes to admit, and measures shelves before she buys anything. What she knows comes from a lot of dishes washed, stacked and occasionally chipped.
Mixing patterns so a table looks collected
Assorted sets do half the work. The other half is what you put beside them, and there are only three rules worth following.
Published 24 August 2026
Does “chip resistant” mean anything?
What the phrase describes, what it cannot promise, and the three habits that actually decide how long dinnerware lasts.
Published 24 August 2026
How many plates and bowls for four, six or eight
The arithmetic of a full table, what a set actually covers, and how much shelf the result takes.
Published 24 August 2026
Dishwasher rules for printed plates
Why a fired print survives the machine, what actually dulls over time, and how to load so nothing chips.
Published 24 August 2026
The 26 oz bowl: what actually fits in it
What a wide shallow bowl holds in real food, how it differs from a cereal bowl, and when the bigger 34 or 50 oz sizes make sense.
Published 24 August 2026
Will these plates fit the dishwasher and the cupboard?
A measuring guide: the three numbers to take before ordering, and what to do when one of them is tight.
Published 24 August 2026
Blue and white on a modern table
How to use a cobalt print in a room that is not a country kitchen: what to pair it with, and what to leave out.
Published 24 August 2026
Ramekins beyond crème brûlée
What the small oven-safe dishes are actually used for the rest of the year, and what the lids are and are not for.
Published 24 August 2026