New York Times adds more AI features to its Cooking app. Users aren't thrilled (www.niemanlab.org)

The New York Times has introduced new AI features to its Cooking app aimed at enhancing user experience by enabling recipe modifications, particularly through ingredient substitutions. This update follows previous AI functionalities that converted measurement units and scaled recipes. The new tool is designed to help home cooks make informed decisions when lacking specific ingredients, such as substituting spinach for chard and adjusting cooking methods accordingly. Currently available on iOS for Cooking subscribers, the feature is still in a gradual rollout phase to assess performance and user feedback. However, the reception among users has been largely negative, with about 77% of comments expressing dissatisfaction. Critics argue that the integration of AI undermines the authenticity of cooking and that these new features are unnecessary. Concerns also include environmental implications and a perceived dilution of the culinary expertise that the Times is known for. While some find the AI tools beneficial for simplifying dietary needs, many users feel that the essence of cooking lies in overcoming challenges rather than relying on technology. This backlash highlights a broader tension within the AI/ML community regarding the balance between technological convenience and maintaining traditional skills and practices.