Rebel with a Culinary Cause: Twenty-eight-year-old Justin Warner left a plum gig—which Millennials are wont to do—at an acclaimed Danny Meyer hotspot to open his own restaurant, Do or Dine. The inventive Bed-Stuy eatery earned instant acclaim among Brooklyn’s gastronomic elite. The kitschy décor stands in stark contrast to the neighboring ramshackle bodegas, but it’s the haute stoner menu—dumpling nachos, Dr. Pepper-glazed frog legs, and foie gras doughnuts—that’s driving buzz. The local hero landed on The Food Network’s hit show Next Food Network Star, where the so-called “Rebel with a Culinary Cause” earned the win and a starring role in his own eponymous pilot.

Brothers Green: Mike and Josh Greenfield grew up watching The Food Network, as did many Gen Ys, and credit all of their culinary knowledge to the cable channel. The brothers now enjoy throwing dinner parties in their Williamsburg apartment and, perhaps inspired by cooking shows, began filming and posting the get-togethers online. The videos caught the attention of producers at The Rachael Ray Show, where they were subsequently invited to participate in a cooking battle. Most recently, they landed their own web series, “Brothers Green,” on Hungry, one of the new niche channels launched by YouTube to compete with traditional television such as, ironically, The Food Network.

This is a Cookbook: Max Sussman is the chef de cuisine at Bushwick pizza joint-turned-cool kid clubhouse Roberta’s. Eli Sussman is a line cook at Mile End, NYC’s gourmet take on a Montreal deli. The brothers (and roommates) published their first cookbook right out of college and, after spending a few years cooking both professionally and for fun, they decided to team up on a collection of recipes for young people who aren’t yet comfortable in the kitchen. The result is a no-fuss cooking manual called This is a Cookbook: Recipes For Real Life, a title that winks at the Gen Y meme, “Is this real life?”.

Mor.sl: Mor.sl is a smart site that automates cooking at home by providing recipe suggestions based on what users have on hand and what foods they like, or dislike, most. Novice cooks will take comfort in the site’s preliminary “tastes” quiz, which asks users to identify their preferred cuisines, favorite chefs, most despised ingredients, and even sets of distinct choices (creamy soup or spicy tacos)? At each stage, the site pulls recipes to match preferences users may not have even known they had. A layout reminiscent of Pinterest lends immediate visual appeal, while the Pandora-inspired smart results platform gradually weeds out disliked foods and flavors.

Gojee: With its minimalistic design and enticing, full-screen foodie photography (a definitive specimen of “food porn”), Gojee takes some of the guesswork out of deciding what to make for dinner. The curated recipe site has drawn comparisons to StumbleUpon for to its exploratory search platform. Users simply enter the ingredients they wish to use and Gojee “surprises” with relevant recipes sourced from food blogs across the Web. Searchers can “like” recipes and sources or “hate” least favorite ingredients and cuisines to make the search engine smarter and results more personalized over time. A new drinks page promises to simplify the art of the cocktail for at-home mixologists.

Whisk: The Whisk app and browser plug-in synchronizes online recipe searches with offline grocery store runs. The beta platform lets users add recipes to their “baskets,” then provides a personalized shopping list of recipe requirements including items already stocked in one’s pantry. Also, the list shows items’ availability at users’ preferred supermarkets and e-tailers. By automating list making, Whisk minimizes the hassle of preparing to cook while preventing overspending and, by integrating suggested serving sizes, food waste. Those who hate to see good ingredients go bad can also make use of the platform’s clever recommendations for recipes that use leftover ingredients.

Bento: Brown-bag lunches are healthier and cheaper than takeout alternatives, but, taste- wise, they’re kind of a drag. Product developers at Vim & Vigor hope to eliminate the dry, cold monotony of bagged lunch with the Bento steamer lunchbox. With its trio of tiered food compartments, the stackable container is reminiscent of the tiffin carriers widely used in India. But the Bento boasts the added benefit of hidden inductive technology, which allows users to steam their food to perfection by simply adding water. The Bento is just a concept as of now, but an actualized version could encourage healthier eating by giving hungry office workers midday access to self-made hot meals.

Hexa Pot: Consumers are facing a widening landscape of biodegradable options, and now even the most unlikely products are fair game for eco-friendly updates. The Hexa Pot is one such example: a foldable, disposable pot made out of heat-proof, biodegradable paper. Hexa Pot’s primary purpose is to heat liquids, and campers who wish to boil food or coffee will appreciate its portability and ease of use. But the paper pot can also be used to sterilize water in the (increasingly likely) occurrence of natural disasters. Hexa Pot failed to meet its Kickstarter goal by deadline, but interest in the paper pot nonetheless inspired its creators to set up (virtual) shop.

Portable Oven: Campers whose fancy tastes demand a certain measure of open- air refinement will appreciate this portable propane oven-and-stove by camping brand Coleman. The miniature oven not only evokes fond memories of a certain beloved toy, it also permits grander culinary variety in the great outdoors—encouraging intrepid outdoorsmen and women to venture beyond standard fire-pit fare to bake, boil or fry up dinner according to their cravings. Campsite traditionalists may never get fully on board with the appliance’s capacity to bake “up to a 12-inch pizza,” but we suspect that the promise of a fresh-baked s’mores brownie might change a few minds.

Sous Style: Gen Ys often think of domestic duties like cooking and entertaining as hobbies alongside such eclectic pursuits as collecting vintage cameras or marathon running, but their home chef role models are no longer limited to the likes of Martha Stewart. Sous Style, a website launched last year by ELLE photo director Pippa Lord, is introducing them to “a new generation of homemaking” by spotlighting the food rituals of fashion folk. Past features have included a culinary profile of a lingerie designer, the pantry staples of a model, and the top five meals enjoyed by a boutique owner…all of whom sport such stylish kitchen outfits that they’re happy to go apron-free.

The Food Life: When it comes to their relationship with food, fashion insiders have a stronger reputation for avoiding it than for celebrating it. Lauren Levinger and Michael King set out to break that stereotype with their blog, The Food Life. For example, one common misconception they attack is that tastemakers place a premium on being seen in chic restaurants, yet the site, which launched last summer, reveals their talents for cooking—and eating—in their own kitchens. Content is largely comprised of “food stories” that transcend the standard favorite recipes with tales of culinary creativity, such as one designer’s knack for sculpting beautifully macabre sugar skulls.

Lookbook Cookbook: Kate Moss once proffered her philosophy that “nothing tastes as good as skinny feels,” a misguided motto that was met with justifiably brutal criticism. Illustrating how far we’ve come, Lookbook Cookbook, a blog by photographer/vegan baker Jessica Milan, shows that delicious food and svelte physiques are not mutually exclusive. Sharing both Milan’s carefully practiced desserts—all free of animal products, soy, and gluten—and her shutterbug prowess, the blog pairs each recipe with models straight out of an Urban Outfitters casting call. Their ensembles are editorial-ready, but they still wear the desserts better than any halter top.

The Almighty Board: Designer Jaewan Jeong’s Almighty Board is a multifunctional tablet that suits any kitchen. When placed flat on a counter, the double-faced concept device’s scratch-proof glass surface can be used as a cutting board. For an enhanced cooking experience, its touchscreen system will concurrently display the food’s weight, a correlating recipe, and a checklist of ingredients. The Almighty Board also will display instructional videos with step-by-step directions, making it perfect for the timid cook. The waterproof tablet even indicates whether or not it has been properly washed, thus alerting cooks to any hygienic risks such as the presence of salmonella.

IQcook: A watched pot never boils…but a forgotten pot can lead to a real disaster. Should it hit the production line, design group Gorenje’s IQcook will bring an end to any such kitchen nightmares. The self-cooking stovetop allows users to boil, fry, steam and grill from any location. After one of the five preset modes (IQboil, IQpro, IQsteam, IQfry, and IQgrill) is selected, a magnetic sensor that attaches to any type of lid communicates wirelessly with the induction stove. The automatic controls adjust timing and temperature to prevent food from burning or pots from boiling over, and even optimizes the temperature to save up to 40% in energy consumption compared to the average stove.

Prisma Smart Kitchen: Italian kitchen manufacturer Toncelli unveiled its lustrous Prisma smart kitchen at this year’s Eurocucina trade show. Powered by Samsung Galaxy Tab technology, this kitchen island boasts a countertop-embedded tablet that both connects to the Web, allowing chefs to surf recipes and view demos while cooking, and controls basic kitchen functions, like fridge settings and stove temperature. Its exterior may appear austere, but the Prisma is subtly equipped with a cache of gadgetry, including a sliding cutting board, sleek door open/close mechanisms, invisible handles, and a built-in sink. While it’s difficult to imagine the preparation of farm-to-table fare in this Jetsons-style kitchen, its functionality is simplistic enough for even the staunchest culinary minimalist.

If you had to choose one word or phrase to describe Turntable Kitchen, what would it be?

Inspired.

How do you define success for your enterprise?

I think that success lies in having a very clear and defined goal, and never losing sight of it. I also think staying true to your core—your brand—is really important. I always want Turntable Kitchen to feel authentic. And I want it to grow because people love it and believe in it. 

What is the one thing you wish you knew before you founded Turntable Kitchen?

I wish I knew that all good things come in due time. Doors open up if you work hard; you don’t necessarily have to knock them all down right away. 

What is the one thing you never want to hear (or, most want to hear) from a customer/user/client?

I’m particularly sensitive to negative feedback, so the last thing I want to hear is that someone was unsatisfied with the product they bought, or disappointed in a recipe. I know you can’t make everyone happy, but I sure try!

What compan[y]ies (other than your own) are you inspired by, and why?

I’m inspired by many companies. I work full-time at Evernote, and I’m constantly inspired by the work that we do. I’m inspired by fast and furious startups that challenge the norm, like Warby Parker. Early on, I was inspired by Instagram, and the co-founders’ focus on keeping things simple. I’m in awe of Etsy and the amount of thought that goes into their content strategy and the company’s community involvement. I’m also really inspired by bloggers-turned-businessesmen/women who’ve managed to monetize their content and also find new avenues for monetization (like Bri Emery, the creator of Blogshop). 

What is the next big thing?

Mobile. It’s actually already the next big thing. But it keeps getting bigger. 

What is the worst business idea you’ve heard?

Ha! I don’t think there are bad ideas, just bad execution and a lack of focus. So, as long as at least three people think you might be onto something, it’s worth trying!

Tavolo: Tavolo, the Boston restaurant renowned for its pasta (and whose meatballs grace the pages of Bon Appétit), is now coming right into fans’ kitchens. Homebound hosts can arrange for a two-hour visit from owner Chris Douglass or chef de cuisine Nuno Alves, either of whom will prepare an Italian meal for up to 15 guests. In addition to the $60 per person fee covering ingredients and a list of suggested wine pairings (presented in advance, so the host can prepare accordingly), the package also includes step-by-step instruction for preparing the dish at hand, be it lamb pappardelle, squash risotto, or any of the other stand-out items on the menu.

Beauty and Her Feast: Kiki Luthringshausen has been a virtual cooking teacher since she launched her blog, Beauty and Her Feast, in January 2011. But now the Chicago foodie is instructing in real life, too. Those salivating over Luthringshausen’s recipes—recent posts have included chicken and sausage gumbo, and arugula salad with roasted sweet potatoes—can sign up for one of her in-home private cooking classes. Each two-hour session covers three recipes, with prices ranging according to the size of the group and the ingredients needed. Students can make special requests, but expect the options to fall in line with the Southern Italian fare that Luthringshausen was raised on.

Kitchit: The kinds of top chefs seen on TV can now be booked to come to one’s house. “Bespoke dining” service Kitchit, which launched in San Francisco in September and has since expanded to Los Angeles, facilitates pairings between cooks looking to connect with diners and eaters looking for a more personal experience. Dinner party hosts can scan through chef profiles (all vetted and many from big-name restaurants), which include bios, photos of sample dishes, menu suggestions, and reviews from other users. The chefs take care of everything—including cleaning up afterwards—which means that a fine dining experience is possible without ever having to lift a finger.

Kinfolk: Kinfolk is proof that one need not display the homemaking swagger of, say, Martha Stewart in order to be the kind of entertainer from whom friends covet an invitation. The quarterly pub, available in both digital and print formats, revels in the elegance of simple, intimate gatherings rather than fussy banquets only achievable by a catering company. Kinfolk is more than just a piece of reading material, however. It’s also a community of artists dedicated to promoting casual, yet still creative, assemblies of friends over a thoughtful meal. The Kinfolk dinner series is bringing artisan feasts to different cities, including Brooklyn, Austin and San Francisco, every month.

White Zinfandel: White Zinfandel is run by downtown NYC art and design luminaries, but carries none of the pretension oft associated with the city’s gallery scene. As cheeky as its name (taken from the unfairly stigmatized wine) suggests, the magazine devotes each issue to an eccentric topic unlikely to be found in a typical culinary rag. The first issue was a paean to Food, the performance art-slash-restaurant opened by Carol Goodden and artist Gordon Matta-Clark in SoHo during the early 1970s. The second issue, last month’s “TV Dinners,” was an ode to the retro convenience meal, minus the tinfoil trays. On deck for March is an exploration of the concept of food fights.

On Plate, Still Hungry: Details on forthcoming online magazine On Plate, Still Hungry remain scant—we do know that it will cover food, drink and travel from the perspective of various creative types outside of the culinary arts—but founder Kat Popiel has been busy seeding the brand in the real world in the months leading up to the launch. Her Something I Ate event series, a collaboration with Skimkim Foods’ Sam Kim, invites artists to create works documenting their diets over the course of seven days. Each work is anchored by a key ingredient or theme, which Kim then uses to design an eclectic, yet toothsome, menu of dishes served at the exhibition.

Chef’s Feed: Consumer reviews on sites like Yelp and UrbanSpoon are invaluable when searching for a restaurant, but the process of scanning through scores of opinions can be tedious. Smartphone app Chef’s Feed provides time-saving relief by offering suggestions from marquee chefs like Mario Batali, Thomas Keller and David Chang. Content includes not only their favorite restaurants but also their favorite specific dishes and insider tips, like the way Chris Cosentino orders pho at San Francisco’s Yummy Yummy Vietnamese. Best of all, the app understands that its users don’t always enjoy the same privileges as the chefs featured, so it includes plenty of options that don’t require special access.

The Family Meal: Tuna foam and liquid olives may not appeal to every palate, but there’s no argument that the pioneer of the molecular gastronomy movement from whence they came is Ferran Adria. Since many of Adria’s followers don’t stock liquid nitrogen at home, he has introduced a cookbook of more accessible fare called The Family Meal: Home Cooking With Ferran Adria. At his now shuttered dining temple elBulli in Spain, staff members gathered for unifying “family meals” before every service began, providing an audience for budding chefs’ experimental offerings. The cookbook compiles over 100 of the staff’s favorite recipes from those meals, ranging from cheeseburgers to Thai beef curry.

Off the Menu: Marissa Guggiana, author of new cookbook Off the Menu: Staff Meals From America’s Top Restaurants, describes staff meals as “last night’s leftovers, turned into a feast.” In most restaurants daily, sous chefs, line cooks, waiters, busboys, dishwashers, and managers come together to eat, socialize, and discuss their evening plans while the chefs test some of their most inventive dishes. Looking to explore the secrets of this tradition, Guggiana traveled the US, visiting more than 50 kitchens that were known for strong farm-to-table philosophies and esteemed reputations for employee care. The result is a cookbook filled with candid photos alongside the most treasured “off the menu” recipes.

Drinkify: Ever wonder what libation best complements Lady Gaga? Well, according to Drinkify, it’s a 6 oz. vodka served neat with an olive. Upon selecting a song or artist, the site suggests the perfect cocktail to pair with one’s musical taste. So while Snoop sounds best with a 10 oz. gin, a 10 oz. wheatgrass juice, and a 12 oz. lemon juice, Van Halen needs only a pour of Jack Daniel’s on the rocks. The free service is powered by the personal playlist tracker Last.fm, music app developer The Echo Nest, and a proprietary Drinkify database “because booze still doesn’t have an API…” 

The Recipe Project: Not your grandma’s cookbook, The Recipe Project is a CD-book hybrid that transforms ingredients and recipe instructions into song. Scored by Brooklyn indie rock band One Ring Zero, “recipe songs” like “Spaghetti with 100 Sweet Tomatoes” by Mario Batali and “Creamless Creamed Corn” by Top Chef judge Tom Colicchio celebrate chefs as the new rock stars. Each showcased chef selected the musical style to accompany their recipes, so the 10-track disc spans multiple genres, from Beastie Boys-influenced hip-hop to heavy metal. The Recipe Project also features essays and interviews with the chefs on their food and musical influences, making it a fitting gift for foodie-musicologists.

Turntable Kitchen: Curated by husband-and-wife bloggers Kasey and Matthew Hickey, Turntable Kitchen is the result of the couple’s shared love of music and cooking. Kasey creates the recipes, with a concerted effort to use local ingredients from the surrounding Bay Area, and Matthew hand selects “musical pairings” to “score” each dish. And for those followers who wish to further entice their palates, Turntable Kitchen recently launched the Pairings Box. This subscription-based offering rotates monthly, containing a limited edition 7-inch vinyl record, a digital mix tape, three seasonal recipes, and a special ingredient or two that can be used to produce one of the dishes featured.