The New York Times' Cooking AI assistant has been tested in the kitchen, where it performs well as a helpful sous chef but falls short of being a reliable head chef. Users still need to independently verify ingredient amounts and cooking times before trusting the results. The experience highlights the current limitations of AI tools in culinary applications, where human oversight remains essential.
As with every AI tool I’ve used in the kitchen, the NYT Cooking AI assistant works well as a sous chef, but it’s not the head chef — I still felt the need to double-check amounts and cooking times and ...
