Source The New York Times · Published · Open the original ↗
Capability
How, and Why, We’re Adding A.I. Tools to NYT Cooking
New features can help home cooks customize thousands of New York Times recipes. But our human editors remain in charge.
Four years ago, the food reporter Priya Krishna of The Times invited me and my fellow New York Times Cooking columnists to a Thanksgiving feast, with recipes from A.I.
She had asked a precursor to ChatGPT, called GPT-3, for recipes that sounded like ones she would make, and she cooked them exactly as written. I was the most skeptical going in and the most critical taster at the table . Priya is an exceptional recipe developer; the recipes A.I. generated for her were atrocious, and the accompanying descriptions, supposedly in her voice, spewed ridiculously written lies about her life and tastes.
I naïvely assumed A.I. wouldn’t affect my work as a recipe developer and my role at NYT Cooking, where I oversee the editorial side of our recipes and related stories. But as artificial intelligence improved, our product and engineering colleagues saw its potential to help us create features Cooking users wanted.
The opening of the report, quoted unchanged from The New York Times. The full text continues at the source.