FAQs
ChatGPT is a powerful language model that can be used to generate a wide variety of text, including recipes. To generate a recipe, the model is fed a prompt, which can be something as simple as the name of a dish or a list of ingredients.
What inspires me to cook? ›
There's something about cooking food that makes things better and gives me joy or at least basic satisfaction. It's a challenge, a joy, an obligation, a mess, a skilled to be learned, and just feeding people when they need food and company makes me happy.
Is there a website where I can list ingredients and get recipes? ›
RecipeRadar helps you to search for recipes by ingredients, plan your meals, and create food shopping lists. The service aims to be distraction-free, privacy-respecting, and is provided as free and open source software so that you can inspect and modify the code - feedback and contributions are welcome.
What is the IBM Watson recipe generator? ›
Chef Watson is an AI tool developed by IBM that helps users create unique recipes based on ingredients and flavors. It uses natural language processing and machine learning algorithms to generate personalized recipe recommendations.
What chef inspired the menu? ›
This is not a coincidence: the chef, Dominique Crenn, was brought on to design the dishes in the 10-course meal and to make sure that other culinary details rang true. She said she identified with Chef Slowik: with his intensity, his vulnerability, his frustration.
Why cooking is my passion? ›
Cooking is my time to be me. It's the “art form” I pride myself at being good at and I don't have to try (unlike drawing…not so good at that!). Like a child getting a new toy, I get excited when I discover new foods and ingredients. My mind feels “at home” when it's in the process of creating in the kitchen.
What does enjoying cooking say about you? ›
Those Who Enjoy Cooking Are More Likely to Enjoy Life
Globally, individuals who said they enjoyed cooking in the past seven days were substantially more likely to rate their lives positively enough to be considered “thriving” than those who said they did not enjoy their recent cooking experience or did not cook at all.
Why do people choose to cook? ›
For many people, cooking at home is an almost therapeutic activity. Cooking can be a great way to get their minds off of everyday problems. Some people like to prepare their food in silence. Others may choose to do it while watching a show or listening to a podcast or music.
Where do most people get their recipes? ›
There are many good sources out there, including cookbooks, magazines, and friends and family who are willing to share their secrets. One thing is sure: if you want to be a successful food blogger, you need to have a reliable source of recipes you can use as inspiration to create your own dishes.
Where do chefs buy their ingredients? ›
National wholesalers work with a large network of farmers to source a wide variety of ingredients for restaurants. They deliver goods via truck, and you can usually order online, over the phone, or sometimes through an app. Fact: national wholesale food suppliers also often carry kitchen smallwares and other equipment.
For Schmand/Sauerrahm: use sour cream or crème fraîche. To substitute quark in the USA, you either have to go into cheese production or make do with a compromise. American-made quark (if you can find any) only has 3-5% fat, and, therefore, is more similar to kefir or yogurt.
How do you use Zorbit? ›
Zorbit is a very fine powder and is readily soluble when cold or hot. It becomes a manipulable powder when mixed with oil (2 parts Zorbit to 1 part oil) and dissolves completely on contact with an aqueous medium. Great for making "soil" both savoury and sweet.
How can I use Ajvar? ›
Spread ajvar liberally on crusty bread, alongside roasted or barbecued vegetables and meats, or blend it with yoghurt and olive oil to make a dip. It tastes so good that ajvar lovers eat it with a spoon straight from the jar.
What else can I confit? ›
Just about any vegetable will do. Zucchini, tomato, parsnip, mushroom, and garlic are a few of my favorites to confit. Next, slice your vegetables into uniform pieces. I leave my French beans and garlic whole but most everything else gets sliced, even the cherry tomatoes get cut in half.