#ingredient-scaling

#ingredient-scaling

"Consumers want healthy foods, but at the time of purchase, cravings often prevail. The high oil content adds flavor, but it also contains a lot of energy and calories."

Usually an item like this is fairly expensive. That has been my experience with store-bought muffins. They either dry out or can get moldy.

Celeriac has been the ruiner of many a soup that I have been fed, overshadowing the taste of the other ingredients and dominating the flavour profile.

The spices are merely a vessel for culture, community, storytelling, and politics. The recipes were so fresh, simple, and seasonal. That's not the version of South Asian food that most people know.

"Tight head, bud of a flower - that's what I want." This comparison emphasizes the importance of selecting asparagus with tightly closed tips for optimal freshness.

Cooking during late March can be particularly challenging due to the cold weather and lack of fresh produce. The desire for spring recipes clashes with the reality of winter ingredients still dominating the market.

So when engineers at The New York Times steered a generative artificial intelligence model to scale our recipes, I worked with them to address common questions that math alone can't answer and create nuanced rules for a range of situations. (How do you halve three whole eggs?) Our recipe editors, all of whom have decades of professional experience, then reviewed rounds of scaled recipes, and the engineers incorporated that feedback into their model to help ensure the best possible outcomes.