What happens when you put your favorite recipe to song? Well, Brooklyn-based band One Ring Zero set on a mission to find out. The result? One Ring Zero’s Recipe Project: a compilation of recipes by the band’s favorite chefs sung out verbatim and set to the chef’s musical styling of choice.

Lamb shanks roasted in paper, octopus with black eyed peas, and spaghetti with sweet 100 tomatoes are among the titles. From heavy metal to folkier styles, each song follows the recipe literally, even listing ingredients (like ‘1 ½ cups distilled white vinegar’) and methods (’Remove from the marinade. Pat dry’). Surprisingly, the songs are better than you’d think and the pure creativity and spirit behind it is definitely charming. And that’s not all One Ring Zero has to offer by way of food — they also have a food blog; then again, who doesn’t?

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Inspired by the already fabulous Jonathan Adler designs, these irresistible salt and pepper shakers add the perfect dash of style to any kitchen. The recently released chic shakers come in well-executed, creative shapes like whales, penguins, and Adler’s iconic fish. All are lovingly packaged in bright, inspired boxes, making them an overall sophisticated yet playful addition to your table.

Throw out that notion of kitschy maple syrup bottles shaped as log cabins. Canadians now have Drip: a fresh, simple design that was handled with purity and thought, reflecting the product within. These luxury-inspired bottles, reminiscent of old school medicine jars, boast copy that echoes Drip’s concept — delicate, straightforward, delicious syrup. The bottles and its sweet contents are both worth heading north for, so bring on the pancakes.

The Ithaa restaurant belongs to the Hilton of the Maldives Islands, and it’s not cheap! With a ballast of 85 tonnes of sand, the restaurant is located five meters underwater and caters to those wanting to look through the ceiling and see the crab Sebastian perform the mythical song, Under The Sea. But remember, Sebastian actually is the main course.

Once the stomping ground of Julia Child, Cambridge, Massachusetts just outside of Boston, is replete with gastronomic delights. Innovative, modern cooking served in bank-vaults-turned-restaurants sit beside down-home cafes serving New England comfort food. Hi-Rise Bread Company in North Cambridge falls nicely into the latter category, dishing out absolutely addictive breads, cakes, sweets, and sandwiches. Here, diners sit at long, wooden communal tables — often elbow to elbow — while bakers scurry around the half open kitchen, pulling steaming breads and muffins out massive steel ovens. Whether you go for the hearty oatmeal with cranberries and walnuts or the infamous egg salad sandwiches or vanilla loaf, you’re these scrumptious New England treats are sure to satisfy. [photo via tinyurbankitchen]

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Artisanal designer chocolate is the new black in the foodie world. As with cupcakes and street food, it’s having its moment. The result is an abundance of cool concept chocolate boutiques and cleverly wrapped coco bars. And like many trendy designs, some of the most innovative takes on this sweet favorite are coming out of Spain. One such visionary is Pancracio.

The creation of one-time designer Pedro Alvarez, Pancracio produces high-quality chocolates using a modern concept fitted into super simple black and white packaging. Intense, rich, and creamy bars, truffles, and bits range from chocolate truffles with brandy dipped in cocoa to candied lemons enrobed in white chocolate. There is even chocolate vodka and fusilli pasta made with cocoa. Between the stellar presentation and the range of flavors, Pancracio is surely a knock-out leader in the cool design chocolate world.

Despite the intentions of many, it’s not so often that advertising — as an industry — truly thinks outside the box. Yet, when executed well, clever eye-catching advertising actually works. It does. As these examples will attest to.

Not a fan of sushi? Then check out Sooshi — a new sushi-style treat from New Zealand Natural ice cream. Though it may look a lot like your neighborhood rainbow roll, these sweet snacks are made purely of real fruit and ice cream. Instead of the outside ‘nori’ sheet, Sooshi sports a green apple flavored strip. Rice is replaced with vanilla or fruit ice cream, and rather than vegetables, the center’s filled with lemon, apricot, raspberry, or blackcurrant fruit puree. Though word on the street is that it’s already super sugary, those with a real sweet tooth can top it off with a squirt of chocolate ‘soy sauce’. So next time you’re out for a sushi dinner, consider skipping the California roll and heading straight to dessert.

Bompas and Parr sure give San Francisco jelly artist Liz Hickok a run for her money with their elaborate creations which use vibrantly colored gelatin to ‘explore that space between food and architecture’. Tasty.

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Michel Bras is one of the world’s best chefs and his renowned restaurant in the Aubrac region of France continues to top must-visit lists for any gastronome. The food is stellar – unreal even – drawing heavily on Bras’ obsession with the region and the local, humble ingredients it produces.

For years, his capacity to create gorgeous, simple, pure food — based on complex methods — has been gaining as much attention as the space that houses his restaurant and accompanying hotel. The dramatic, postmodern glass structure — often compared to a spaceship — boasts sweeping views of green, rolling hills and is built into the earth in a way that allows visitors to uniquely appreciate and relish in the area’s rural, natural beauty. Between the splendor of the land and the brilliance of the chef, the experience is well worth the trip, not to mention the hefty price.

Yum, yum, These foodie artworks by Go Buggy are made with ‘two hands, and my two trusted sewing machines, Ethel and Ruby’. Hmmm, I could do with a serving of the gyoza right about now.

Check out these brilliant origami-inspired Green Berry Tea bags from Russian-based designer Natalia Ponomareva. While the tea seeps, the bag gradually expands into a poetic and delicate paper crane. The design hasn’t made it to store shelves yet but the concept is so impressive that it deserves sharing.

If you’ve ever known the mouth-watering appeal of well photographed food, then the Eat the Art exhibition now on in Boston may be the place for you. This lip-smacking exhibit brings together a smorgasbord of food as art themed pieces from more than forty-two artists. Using various media, artists showcase everything from a miniature cocktail dress made out of the skins of clementines to flowers made of jelly beans. One of the highlights includes several of Andy Warhol’s iconic food-themed pieces. Eat the Art is on now until the month’s end.

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Like its name, Beast is straightforward and simple. This Portland-based restaurant offers up prix-fixe six-course menus of uncomplicated yet refined dishes. Each week the cuisine changes according to apparent inspiration from the fields, forests, and moods of the owner and her culinary team. Foie gras bons bons may share the menu with pork, pork liver, and sour cherry pate.

Maple mustard sauce with shaved Brussels sprouts sit side-by-side with baked warm truffled potato salad with goat cheese and watercress — last week at least. To up this mouth-watering, French-grandmother-esc menu, splurge for the wine pairing. The comforting food and wine are matched perfectly with the cozy space. Like its cuisine, Beast boasts an open kitchen, chalkboard walls, communal tables, and clear elements of Portland style. So, when it comes to edging ahead in the up-and-coming Portland food scene, chilled out Beast is the place to beat.

The figurative food art movement comes from sculptors and catering companies. But there is no doubt that this trade becomes professional when the artists start to use laser beams in order to modify the food. On this occasion, watermelons, onto which different figures such as tango dancers, the portrait of Van Gogh, a Chinese Turtle, or a bouquet of roses, can be superimposed.

Sitting on the foothills of Perth in Western Australia is High Vale Orchard, an epicenter for biodynamic apples and fruity delights. A frontrunner in sustainable farming, here, certified organic, locally grown, and locally sourced produce is turned into deliciously natural ciders, juices, and preserves. The purity of the product is reflected in the clean, simple, and sophisticated labels branded against the clear bottles — the cider in particular. High Vale’s scrumptious goods are available in fine bottle shops around Australia or, better yet, at their cellar door.

What do you get when the head of a creative agency obsessed with chocolate, conceptualizes, designs, and opens his very own chocolate boutique-cum-cafe? In the case of Singapore’s Chocolate Research Facility, the answer is an exotic wonderland of dripping chocolate from the walls, tables resembling chunks of chocolate, and a plethora of chic, stylish stacks of eclectically packaged bars. Designed by Chris Lee and his Singaporean-based design firm, Asylum, the Chocolate Research Facility is an inspired shop with over 100 flavors of tasty chocolate from honey melon and cassis to longan and pumpkin seeds. The fun packaging is full of quirky subtleties too, like identifiable clues that hint at flavors, such as a blurry photograph to suggest alcohol content. Together, the creativity of the concept, combined with scrumptious chocolate dolled up in clever packaging, is not only generating a lot of adrenalin-filled chocolate buzz in Singapore, but around the world, too.

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When two exceptional New Zealand-based wine makers — one Kiwi, one French — set out to free themselves of professional conventions and pair up for a personal project, the result was an unexpected, artisanal creation: Dada Wine. Reflecting famous artistic and literary movements based on irrationality and the negation of traditional values, Dada Wine echoes the obsessive attitude of the winemakers and the wine itself.

A blended, dry white wine, Dada links the old and new world in its quest for a new way of thinking, feeling, and knowing. It’s a sensual experience that combines lightness and purity, depth and substance. So too is the design, which was likewise inspired by the Dada movement and the winemaker’s personal taste. A unique flavor with surprising characteristics and equally creative aesthetics, Dada Wine is a top end boutique package that’s as passionately produced as the movement that inspired it.

Yum, yum, cupcakes are fun. These creations are so clever, so arty, so damn bizarre that it would almost be a shame to eat them. Almost!

Cupcakes are to urban eating today what sundried tomatoes and pesto were in the 80s. The fad took over in leaps and bounds a few years back and it remains a steadfast part of any stylish city dwellers diet. Perfect then that Lola’s Kitchen in London not only delivers soft, fluffy, just out of the oven cupcakes, but they do so in chic packaging that oozes as much style as their icing does sweet indulgence.

Lola’s is dedicated to one thing: the best cupcake you’ll ever taste. So, they source quality ingredients, say no to preservatives and canned goods, and hand make all their natural tasty creations each morning to be enjoyed that day. The scrumptious treats, smothered in luxurious icing, are available in over sixteen flavors like strawberry, peanut butter, and carrot, and they’re delivered right to your door, so you can add the ideal touch to any party or birthday with ease.