"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."
"Scaled recipes, unlike the originals, haven't been tested to ensure successful results exactly as written, so they'll require more attention from you in the kitchen. You'll have to taste and season as you go and use other senses (and your common sense) to make sure the dish comes out delicious. As you cook with scaled recipes, keep these tips in mind: When some recipes are doubled, you'll see a tip noting that you may need to divide the ingredients between two pots or pans."
The New York Times Cooking app offers automatic doubling and halving for over 25,000 recipes. Engineers used a generative AI model to scale recipes and created nuanced rules for situations that simple arithmetic cannot resolve. Experienced recipe editors reviewed rounds of scaled recipes and their feedback was incorporated to improve model outcomes. Scaled recipes have not been tested exactly as written and therefore require more attention while cooking, including tasting and seasoning as you go. Larger-format dishes may require dividing ingredients between pots or pans when doubled. Halved baking recipes include adjusted pan sizes and doubled ones generally suggest using two identical pans. Experienced bakers can substitute bakeware that holds half or double the original volume.
Read at cooking.nytimes.com
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