Molecular Gastronomy is the most recent innovation in cooking, and some of these techniques are making it down to home chefs. Probably the most relevant is cooking sous-vide, which is vacuum sealing your food and then cooking it in a precise temperature-controlled hot water bath. This is currently pretty expensive (most kits are ~500$), but results in far superior cooking for most foods (especially meat).

3d printing seems far too limited to prepare anything but niche foods - there's only a limited amount of things that can be prepared by being squirted out of tubes.