Houses are shrinking in the recessionary economy, but kitchens? Not so much. As other rooms are eliminated from downsized plans, their functions are naturally migrating to the kitchen, placing more pressure than ever on this culinary zone to perform double or triple duty as the home’s primary living space. Flexibility is a must in open areas that are used not only for cooking, but also dining, entertaining, homework, family time, and even telecommuting. Thrift is also a virtue. And there are other ingredients in the mix, too. Aging baby boomers, sustainability, health consciousness, stricter energy regulations, new technologies, and the rise of the single woman buyer are all factors shaping kitchen aesthetics and functionality today. These were just a few of the observations noted by kitchen designers Mary Jo Peterson and MaryJo Camp, and architect Doug Van Lerberghe in a January 13 session on “Reinventing the Kitchen” at the International Builder’s Show in Orlando, Fla. They offered these timely tips for creating kitchens that shine in today’s market.