In this week's comments update, readers are choosing their favourites from our round-up of 30 kitchens designed by architects, debating the ethics of lab-grown meat made from human cells and sharing their views on other top stories.

The latest story in our home inspiration series looked at kitchens designed by architects.

Featuring John Pawson's pale lime plaster walls in his own minimalist retreat, emerald-green cabinets in Paris and an all-black kitchen situated under a light chimney, the variety gave commenters a lot to talk about.

"The most important social space in any home is the kitchen island," commented Erich Trumpelstiltskin.

Other commenters were concerned about the practicality of some of the materials chosen. "John Pawson's one is a failure," declared Apsco Radiales. "It should have a full-height backsplash that is easy to keep clean."

Egad disagreed. "I have a plaster backsplash in my loft," they said. "I was originally concerned that it would be a problem but turns out after 18(!) years there's been minimal staining."

"Some interesting ideas," continued Apsco Radiales. "One thing I look for in kitchens is a large sink – none seem to have one here. Makes me wonder if these kitchens are not working kitchens but are just for show."

Dave Spence simply enjoyed browsing: "That was too much fun."

Do you have a favourite architect-designed kitchen? Join the discussion ›

"Finally, we can have our steak and eat it, too"

A group of American scientists and designers have developed a concept for a grow-your-own steak kit using human cells and blood in a bid to question the ethics of the cultured meat industry.

The resulting bite-sized pieces of meat, currently on display at the Beazley Designs of the Year exhibition, has caused a stir among readers.

"'Technically eating human meat is cannibalism..." commented Barry in response to the designers' claims to the contrary.

Tadeusz Szewczyk (Tad Chef) was also concerned about the morality of the project saying: "Lab-grown meat – be it human or animal-sourced – is neither healthy nor ethical."

"This is further proof there are too many people on this planet without a meaningful occupation," added Jb.

"Finally, we can have our steak and eat it, too," quipped James.

Would you try lab-grown meat made from human cells? Join the discussion ›

"A Medal of Honor for the architectural design!"

Skidmore, Owings & Merrill's design for the National Museum of the United States Army features monolithic volumes clad in stainless steel, which reflects the surrounding trees. But the studio's minimalist approach has divided readers.

"The metal panels and the wood/white interiors feel blandly on-trend without really referencing a pretty interesting subject matter," criticised Dcxa.

Apsco Radiales had practical concerns: "Wondering how well the stainless steel skin will last over time, winds, temperature changes, expansion, contraction."

But the design is not without its fans. "The project clearly expresses the ideals: discipline, modesty and rigorousness," concluded Wil Worthington. "A Medal of Honor for the architectural design!"

Will the museum stand the test of time? Join the discussion ›

"Beauty truly is skin deep"

OMA is extending a Jewish temple in Los Angeles, California, with the construction of tilted and patterned walls that will eventually be completely covered in hexagonal shapes.

According to readers, newly released photographs suggest that the extension will fail to integrate with the existing structure.

"You would think there would be at least some nominal relationship between the panels and the wall build up," began HeywoodFloyd.

HP felt otherwise. "Were you expecting the actual external wall to be built of hexagonal facade units?" they asked. "That would be a bit ridiculous."

"Yeesh," said Chris. "Beauty truly is skin deep."

"Now that's an eyesore if I ever saw one," agreed Aigoual.

Will the finished building prove readers wrong? Join the discussion ›

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Dezeen is the world's most commented architecture and design magazine, receiving thousands of comments each month from readers. Keep up to date on the latest discussions on our comments page.