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This Robot Chef That Can Cook 2,000 Meals Goes On Sale in 2017

This Robot Chef That Can Cook 2,000 Meals Goes On Sale in 2017

The world’s smartest robot chef can cook almost any dish perfectly at the push of a button

In the future, we will have to worship our robot overlords, but at least we’ll eat well.

We live in an era of artificial kitchen intelligence. First, it was announced that IBM’s Watson graduated from beating contestants on Jeopardy to publishing a cookbook, and now we have the Moley Robotics robot chef. The robot chef, which was unveiled at the Hannover Messe robotic technology fair in Germany, can cook up to 2,000 different meals perfectly at the push of a button — or by mimicking a series of techniques performed by an actual chef. The robot is devised of two electronic arms and hands with twenty motors, two dozen joints, and 129 sensors that perfectly imitate the function of real human hands.

You won’t be able to get your own (non-metallic) hands on “the ultimate sous chef,” as Tim Anderson, BBC Masterchef champion, described the invention, until 2017. Anderson is also serving as the robot chef’s coach, training it to become an ultimate metallic master of the kitchen. At the Hannover Messe fair, Anderson demonstrated the robot’s ability to create crab bisque.

“Crab bisque is a challenging dish for a human chef to make, never mind a robot,” Anderson told Time. “If it can make bisque, it can make a whole lot of other things.”

But don’t worry, professional chefs. The robot is not meant to replace you (sure, that’s what they all say at the beginning of dystopian novels). Anderson compares the robot to an extension of a chef’s repertoire, like a cookbook or a video tutorial posted on YouTube. It’s meant to be an addition to the kitchen that can absorb a chef’s technique and make perfect dishes time after time.

'Robot Chef' could revolutionize or kill home cooking

If you dread the prospect of hitting the kitchen and cooking up a storm for dinner after a long day's work at the office. then you may just be in luck. New technology has been invented with the potential to solve your culinary exhaustion, right in your own home. That is — if you don't mind handing over family recipes and sous chef duties to a "robot chef" built right into your kitchen.

Today as part of our project By Design, we are exploring the future of home cooked meals and asking whether robotics in the kitchen will revolutionize the way we eat. or signal the end of home cooking altogether.

The goal of the robot is to help busy people get healthy home-cooked meals — without all the work. It may sound futuristic, but the creators say the "robot chef" should be available by 2017.

Moley Robotics' development chef Tim Anderson joined us from London, England to talk about the new technology.

While Anderson is optimistic about the robot's potential, another culinary lover is a little more wary. We spoke to cookbook author and food columnist Bonnie Stern, who thinks the robot speaks to our culture's growing disconnect and fear of simple, wholesome home cooking. She was in Toronto.

Would you like to have a robot cook you meals? Or does the idea of metal making you a meal leave you cold?

Tweet us @TheCurrentCBC using #ByDesignCBC. Post on our Facebook page. Or email us through the website.

This segment was produced by The Current's Shannon Higgins and Sujata Berry.

Recipe Summary

  • 1 ½ cups pecans, finely chopped
  • ⅓ cup white sugar
  • ⅓ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 3 tablespoons melted butter
  • 1 ⅞ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ cup butter
  • 1 cup white sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 1 cup sour cream or creme fraiche

Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.

Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.

In a separate bowl, whisk together flour, salt, baking powder, and baking soda.

In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream whisk together. Add flour mixture to wet ingredients whisk until flour disappears (do not over mix).

Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

The Decade in Food: Trends from 2000 to 2010

Carrie Bradshaw hits New York City's cupcake mecca Magnolia Bakery on Sex and the City, igniting the cupcake trend. Over the next several years, popular New York- and Los Angeles-based cupcake shops like Crumbs and Sprinkles expand into multi-state franchises local cupcakeries sprout up on street corners galore and by 2009, the number of new cupcake cookbooks reaches what Publishers Weekly calls a "deluge."

Craving mini bundles of cakey goodness? Bake up Martha Stewart's best cupcake recipes.

2001: The Rise of Rachael Ray

In the fall of 2001, America meets accessible Rachael Ray as 30 Minute Meals debuts on Food Network. Today Ray's empire includes her eponymous magazine, Everyday with Rachael Ray a nationally syndicated talk show cookware and branded EVOO (extra virgin olive oil, for those not familiar with the Ray lexicon). As it did with Ray, the Food Network helps propel a new generation of effervescent, telegenic chefs &mdash from Paula Deen to Guy Fieri &mdash to multimedia celebrity over the course of the decade.

After the country suffered one of its worst disasters on September 11, 2001, Americans turned to meatloaf, chicken pot pie, mac 'n cheese, pizza, and all things comforting.

The South Beach Diet: The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss by cardiologist Arthur Agatston is published in 2003 and remains on the best-seller list for more than 96 consecutive weeks. Agatston's carbohydrate-reducing plan is just one facet of the low-carb craze sweeping the nation. In February 2004, nearly one in 10 respondents to one survey said they were following a low-carb diet by 2005, that number dropped to 2% and the trend faded.

2004: The End of Super-Sizing

Super Size Me, first-time director Morgan Spurlock's documentary film in which he undergoes a self-imposed experiment to eat fast food exclusively for one month, makes its way to theaters. In the movie, Spurlock's Golden Arches diet leads to a weight gain of nearly 30 pounds, a major hike in his cholesterol level, and other effects ranging from liver damage to sexual dysfunction. Mickey D's ends its super-sizing menu that year.

Coffee Goliath Starbucks achieves world domination as the number of its coffeehouses surpasses 10,000 (today there are over 16,000 worldwide!). Never mind the 50-cent diner coffee: Many Americans' mornings are no longer complete without a $5 venti nonfat Caramel Macchiato and its ilk.

2006: Organic Overflow

The organic food movement goes mainstream in a big way when Wal-Mart jumps on the bandwagon, stocking quality organic products at good ole Wal-Mart prices: just 10% more than their conventional foods. According to the Organic Trade Association, annual sales of organic food hit $24 billion by 2009, a more than fivefold increase from a decade earlier.

2007: Eat Local and Sustainable

Michael Pollan's Omnivore's Dilemma is released, revealing the scary truth behind industrial food production in the U.S. and encouraging Americans to source food from local farms. Soon sustainability &mdash limiting one's harmful impact on the earth and environment &mdash and "locavore" enter the mainstream food vocabulary.

Holy whole grains! In 2008 more than 2,800 new whole grain products are introduced to the worldwide market, a 1,658% increase over the year 2000.

2009: Recession Recipes

In the wake of 2009's economic recession, families tighten their budgets by packing brown bag lunches and preparing home-cooked meals. According to a recent Zagat survey, 61% of 6,708 people polled revealed they are cooking more at home as a direct result of the economic downturn.

2010 was the year of the ramblin' restaurant. From Los Angeles to Portland to Austin to New York, food trucks dominated the restaurant scene with forward-thinking flavors.

What's Next?: Jetsons-esque Technology

It seems none of us can function without checking our Blackberrys, iPhones, Kindles, or GPS. Technology is touching every aspect of our lives: supermarkets, kitchens, drive-thrus, and fine-dining restaurants where touch-screen menus are being introduced. Will the iPad mean the end of the paper menu? Only time will tell. But our bet is that diners will be seeing more gadgets at the table in addition to inside their very own kitchens.

Gearing Up: When Will Robots Finally Take Over the Fast-Food Business?

It&rsquos 1 p.m. in New York City, and the delis and fast-casual joints that line the streets of midtown are devolving into loud, heaving scrums of office workers rattling off orders for turkey on rye, and kale salads with dressing on the side, and Diet Cokes, no ice.

Which is why when I walk into Eatsa on Madison Avenue the first thing I notice is the silence. Some of the customers streaming in approach a phalanx of iPad kiosks others proceed directly to the far end of the restaurant, where orders materialize within a wall of cubbies that bring to mind food replicators out of Star Trek. Most breeze in and out in less than two minutes without having so much as paused their podcasts. Two red-shirted Eatsa employees mill around, awaiting questions that never come.

Eatsa debuted in 2015 with a menu of customizable quinoa bowls, in flavors like No Worry Curry and Hummus & Falafel, and has since expanded into soups, noodles and salads at some of its seven locations. The concept is a 21st-century automat. Orders are placed in advance through the store&rsquos app or tapped into a kiosk on-site but cannot be dictated to an actual human. Cash is not accepted. Utensils and napkins emerge through holes in the wall. It&rsquos hard not to walk away feeling a certain electric sensation of having met the future head-on, like your first time cruising through an E-ZPass lane and wondering whether human beings are, at last, on the verge of obsolescence.

Eatsa sits on the bleeding edge of the automation spectrum, but the trends embodied there are real, and growing, especially among large quick-service franchises. Last year, more than half of Domino&rsquos orders in the U.S. originated from digital platforms, including Apple Watch, Google Home, Amazon Echo and Facebook Messenger. About half of Pizza Hut&rsquos orders are now digital. Taco Bell, Dunkin&rsquo Donuts and KFC all have their own order-and-pay mobile apps, too. According to the market research firm Business Intelligence, mobile order-ahead will account for around 10 percent of all quick-service-restaurant sales by 2020.

This spring, McDonald&rsquos announced not only that mobile order-and-pay technology would be accepted at 20,000 restaurants by the end of 2017 but that by 2020, most of its 14,000 U.S. restaurants would be outfitted with the &ldquoExperience of the Future,&rdquo an ambitious upgrade -- estimated to cost $100,000 to a few hundred thousand per store -- that includes kiosk ordering. Wendy&rsquos has said it will install 1,000 kiosks in stores this year.

Fast-food franchises often get a bad rap for being slow to change, but this time they find themselves in the unique position of being among the first in the food-service realm to make a major investment in automation. As a result, the consensus view among industry leaders and analysts has become that quick-service dining is heading toward a largely automated future. In the heat of the &ldquoFight for $15&rdquo movement, which pushed for higher wages for fast-food workers, former Hardee&rsquos/Carl&rsquos Jr. CEO and one-time labor secretary nominee Andrew Puzder made no secret of his enthusiasm for the idea of installing machines in place of human workers. According to a McKinsey & Company analysis, 73 percent of the activities workers perform in food service &ldquohave the potential for automation.&rdquo A 2013 study out of Oxford University gave fast-food preparation and service a 92 percent probability of becoming automated, albeit over an unspecified period. Yum! Brands CEO Greg Creed says automation will replace fast-food workers within a decade.

Naturally, all this has conjured imagined scenarios involving mass unemployment and robot overlords, but I wanted to see how much actual progress has been made to date toward an automated future for the industry. Is the fully human-free fast-food restaurant imminent or still theoretical? How will customers respond? What will workers do? What will it mean for the bottom lines of franchisees? And is there really a robot that makes only crab bisque? I went to find out.

The first place I went looking for answers was Panera Bread, one of the few quick-service brands to have already made a big push toward automation. Back in 2014, the company announced an ambitious commitment to digitization, dubbed Panera 2.0 -- a wholesale reorganization of the business around mobile and kiosk ordering in all of its 2,000 stores. I was eager to pay my local franchisee a visit to see just how many humans had been deleted from the equation. Instead I found green-aproned Panera employees everywhere. They were delivering food to tables, cleaning up around the restaurant, loading orders onto &ldquoto-go&rdquo shelves and manning registers. &ldquoIn the early transition, we pretty dramatically increase the staff hours in the café,&rdquo Panera Bread&rsquos president, Blaine Hurst, told me over the phone.

It may seem counterintuitive, but it&rsquos true. Panera 2.0 locations employ more, not less, labor than their old-school counterparts. That&rsquos because digital ordering tends to increase order volumes and order sizes, as well as customization, all of which requires extra kitchen labor for production and quality control. Table service also demands employees in stores that offer delivery, Panera has added drivers. &ldquoWe want to increase sales -- that&rsquos the ultimate mission,&rdquo Hurst says. Before Panera 2.0, the company&rsquos labor costs were running 29.7 percent of sales two years into the digital overhaul, they had jumped to 32.5 percent, while sales have increased multiple percentage points year-over-year in stores where the 2.0 concept is in force. (The company declined to provide profitability numbers.)

Though McDonald&rsquos doesn&rsquot release detailed labor-cost information, a visit to one of its locations operating the &ldquoExperience of the Future&rdquo suggests similar staffing levels. A bank of large, inviting kiosks has replaced most of the cash registers, but a small army of McDonald&rsquos employees circulates through the dining area delivering orders, wiping down tables and coaching customers on the kiosks.

The decision to use ordering technology to redeploy workers rather than simply fire them is not arbitrary or a handout. It&rsquos about prioritizing growth and keeping up with demand in the digital age. Since launching their mobile order-and-pay app in 2015, Starbucks has had widespread difficulty making all those lattes and macchiatos as fast as the orders are coming in through the app, and the company recently announced it will be adding extra baristas to existing locations, as well as experimenting with a new store design that dispenses with cashiers and seating to maximize space for production.

Hope Neiman, the chief marketing officer of Tillster, a vendor that implements and manages technology at quick-service brands like Burger King, Pizza Hut and KFC, has experienced the same challenges. &ldquoYou generally get a faster order flow coming off digital platforms,&rdquo says Neiman. &ldquoWe&rsquove had to work with franchisees after they unplugged kiosks because orders were coming in to the kitchen faster than they could handle them.&rdquo

Here&rsquos the crux of the matter: Somebody has to prepare all this food. While some of the displaced labor at companies like Panera and McDonald&rsquos is being diverted from registers into optional, premium job functions -- delivering food orders tableside, or keeping the store cleaner -- the bulk of it is winding up in one place: the kitchen. And because automation of food production has not kept pace with innovations in ordering, the kitchen remains very much a human domain. &ldquoGo to a Shake Shack and look behind the counter,&rdquo says Matt Sheppard, the COO of 4ftech, a food-service-technology consultancy. &ldquoThere are 20-odd employees flipping burgers, making shakes and assembling orders. It doesn&rsquot matter how big the funnel is if you don&rsquot have technology in the back of house, it&rsquos a bottleneck.&rdquo

More than half of the labor in quick-service restaurants has traditionally been occupied with kitchen tasks. Those positions aren&rsquot going anywhere anytime soon. News reports about kitchen automation mostly serve to draw attention to how far we are from having a cookless solution to cooking. Witness Moley Robotics&rsquo &ldquorobot chef,&rdquo which can make only crab bisque, under hyperspecific conditions, and the coffee kiosk Café X in San Francisco, which features a robotic arm that does nothing but move cups from coffee machine to the counter.

&ldquoIn order for robotics to work back-of-house in a meaningful way, we&rsquoll need some leapfrog-like innovations, and we haven&rsquot seen that yet,&rdquo says Erik Thoresen, of food-industry research firm Technomic.

Still, there are some promising technologies tackling individual kitchen tasks. One is Flippy, a burger-flipping robot prototype invented by Miso Robotics that the company says will debut in a Cali­burger restaurant sometime next year. David Zito, the CEO of Miso Robotics, told me that one of the fast-casual chain&rsquos major motivations to pursue this technology was an industry turnover rate that he characterizes as sky-high. The technology is still unproven, but Miso&rsquos hope is that by automating one of the kitchen&rsquos most dangerous and repetitive tasks, humans will end up with more engaging jobs they&rsquore less likely to abandon after a few months.

Similar thinking undergirds Zume Pizza, a largely automated Bay Area pizza startup, according to Julia Collins, co-CEO and co-founder. At Zume, ordering is 100 percent digital. People shape the dough and place the toppings, but then robots repurposed from manufacturing settings sauce the pizzas and transfer them to the oven in a central, commissary-style kitchen. Par-baked pizzas are then loaded into mini ovens on a purpose-built delivery truck, where they finish baking just moments before being delivered. According to Collins, employee satisfaction is a key motivator. &ldquoWe&rsquore not automating the occupation we&rsquore automating the repetitive tasks,&rdquo she says. &ldquoAt Zume, human beings have time to do things human beings are great at, like tasting, recipe development and interacting with farmers.&rdquo

Nevertheless, Zume is employing fewer people relative to sales volume than comparable operations. The company&rsquos labor costs represent just 14 percent of sales, compared with 25 to 30 percent for competitors -- while paying a minimum of $15 per hour, plus benefits. Perhaps here we finally have an example of jobs being handed over to robots, although Collins argues that a leaner workforce enables faster expansion, and therefore net job creation.

If history is any indication, Collins is probably right. The invention of the ATM set off a panic that bank jobs would disappear. In fact, their numbers have grown as a whole, as the efficiencies ATMs created have allowed banks to open more branches. Similar effects have been found with automation in jobs ranging from cloth weavers to paralegals to gas station employees. In a 2015 paper published in the Journal of Economic Perspectives, MIT professor David Autor points out that in the past two centuries, the employment-to-population ratio has trended upward despite rapid automation. &ldquoAutomation does indeed substitute for labor -- as it is typically intended to do,&rdquo Autor writes. &ldquoHowever, automation also complements labor [and] raises output in ways that lead to higher demand for labor.&rdquo

So what does all this mean for franchisees? One morning in March, I drove out to a McDonald&rsquos not far from where I grew up. When I arrived, the tidy place was humming with mothers and young kids, construction crews on lunch break and retirees, all for the most part ordering their Quarter Pounders and Chicken McNuggets to stay. In the wake of the company&rsquos announcement about the Experience of the Future rolling into all U.S. stores, I wanted to see how one long-term operator was greeting the arrival of the automation age.

The owner -- we&rsquoll call him Tom, since he asked not to be identified using his real name -- is in his third decade as a McDonald&rsquos franchisee, long enough to have seen such technological advances as the self-­service soda machine, a grill that cooks both sides of a hamburger patty at once and digital menu boards. He takes the idea of digital kiosks in stride, seeing it as just another part of keeping the business up-to-date.

&ldquoThe hope is that the kiosks and mobile-ordering app will be a good experience for the customer and help build sales, and so you&rsquoll get better productivity from the labor you already have,&rdquo Tom says.

He employs about 40 people, including five salaried managers and an hourly workforce that he describes as mostly high school kids. He isn&rsquot expecting to cut down his shifts when the kiosks come in he thinks that freeing up a worker or two from the register will mean extra capacity for table service, tidying or working on orders in the back. That&rsquos what he&rsquos seeing from others who have the kiosks, anyway.

&ldquoListen,&rdquo he says. &ldquoA hamburger is a hamburger is a hamburger. What keeps people coming back is the value, and the experience they have. So we try to make the environment nice, keep the store clean, make it comfortable. I hear we&rsquore going to be putting in charging stations. Now, imagine being able to sit down and charge your phone or work on your computer and have someone bring you your meal, That&rsquos a nice experience for you -- and you know what? Maybe you&rsquore going to be a twice-a-week customer, instead of once-a-week.&rdquo

That, in the end, is what everybody from McDonald&rsquos CEO Steve Easterbrook to franchisees like Tom to the 40 folks he employs is counting on -- that fueled by the efficiencies produced by automation, the fast-food business will continue to grow, which in turn will stimulate job creation. And in the immediate term, at least, that&rsquos what the industry expects will happen. A UBS equities analyst I spoke with estimated industry growth at 1 to 2 percent per year for the foreseeable future, and the Bureau of Labor Statistics sees food preparation and service jobs increasing in number by 11 percent between 2014 and 2024. It doesn&rsquot seem like food-service jobs are falling by the wayside anytime soon. But whether man and kiosk will see in the 22nd century together? That&rsquos still anybody&rsquos guess.

Editorial Reviews


One of the most exciting cookbooks I've seen in a while &hellipI highly recommend it to anyone with an interest in Iran's glorious food culture.

--Yotam Ottolenghi, The Guardian

Praise for the 25th Anniversary Edition

"A classic cookbook made even better. Gorgeous expanded edition."
--Russ Parsons, Los Angeles Times

"This summer's most coveted tome. the saffron-scented pages of which are guaranteed to create luscious new sense memories--and inspire future dinner invitations."

"Divine cookbook. stunningly beautiful. "
--Alice Waters

"Chefs across the country are at the forefront of Najmieh's fan base. They know what's good, and they are inspired by the ingredients and techniques she brings to the table."
--Bonnie S. Benwick, The Washington Post

"I love Persian Food. Exceptional cookbook, full, heavy, and good."
--Martha Stewart

Praise for past editions of this book:

The definitive book on Iranian cooking.
--Los Angeles Times

A stunning cookbook!
--Chicago Sun-Times

A jewel of a book, rich in photography as well as recipes.
--The Washington Post

A beautiful introduction to Persian cuisine & culture.
--USA Today

Too delightful to miss. -- --The New York Times

From the Back Cover

Along with daily gifts of pleasure, Persian cooking has figured intimately in numerous Iranian festivals and ceremonies. The menus and recipes associated with such events are described in Food of Life in detail, from the winter solstice celebration, Shab-e Yalda, or the "sun's birthday eve," to the rituals and symbolism involved in a modern Iranian marriage. Also woven through this book are many examples of how food has inspired artists, poets, and other luminaries of Persian culture. The book includes the miniatures of Mir Mosavvar and Aqa Mirak excerpts from such classics as the fourth-century tale Khosrow and His Knight, the tenth-century Book of Kings, and the Thousand and One Nights poems by Omar Khayyam, Rumi, and Sohrab Sepehri and the humor of Mulla Nasruddin.

Even as it honors venerable traditions and centuries of artistic expression, Food of Life propels Persian cooking into the twenty-first century. Today, with most of the ingredients in this book's recipes readily available throughout the U.S., anyone can reproduce the refined tastes, textures, and beauty of this great cuisine-- ancient, and also timeless.

About the Author

Technology and Gadgets to Look Forward to in 2017

Innovations with smartphones and computers may have flatlined in recent years, but 2016 has seen major leaps forward in other areas.

This year saw the emergence of virtual reality through platforms like the HTC Vive and Oculus Rift artificial intelligence enter our homes with the Amazon Echo smart assistant and Google Home and augmented reality make its way into the mainstream through the smartphone game Pokemon Go.

So what does next year have in store? Newsweek rounds up the technology and gadgets we're most looking forward to in 2017.

Tesla Model 3

Part three of Elon Musk's Tesla "master plan", laid out in 2006, was to build a mass-market electric car. A decade later, Musk unveiled the Model 3&mdasha $35,000 vehicle with many of the futuristic features of its more expensive predecessors, such as self-driving technology.

Before it has even been released, the Tesla Model 3 is already the world's most popular electric car. Within two days of it being revealed by Musk in April, the Model 3 had received 276,000 pre-orders worth almost $10 billion.

Tesla hasn't announced a specific date for the first deliveries of the Model 3, going only as far as to say "late 2017."

Nintendo Switch

When Nintendo unveiled its next generation console in October, the Japanese firm claimed to have "reinvented gaming." The Nintendo Switch is a hybrid device capable of transforming from a traditional home console to a portable gaming device with detachable controllers.

Its launch, expected in March 2017, will mark four years since Nintendo last released a gaming device. By industry standards, Nintendo's last console, the Wii U, was considered a flop. Only 13 million Wii U consoles have been sold since its launch&mdashalmost 90 million less than its predecessor, the Wii.

"Our teams at Nintendo, and many other developers, are all working hard to create new and unique experiences," Satoru Shibata, president of Nintendo in Europe, said when the Switch was first unveiled. "I hope fans are already imagining the possibilities of having the freedom to play when, where, and how they want to."

Doppler Labs Here One

It's been over a year since audio startup Doppler Labs promised to revolutionize the way we hear the world with its "digital ears:" Here Active Listening ear buds. A successful Kickstarter campaign that raised more than $600,000 has been followed by production and shipping delays, meaning it won't be until 2017 that most people will be able to test out the firm's claims.

Doppler Labs claims the device can filter out unwanted noise from the world around, such as the sound of a subway train or a crying baby, while still allowing wearers to hold conversations or listen to music. In March, Newsweek put these claims to the test, finding they were capable of tuning out the sounds from a busy office, while magnifying other sounds, like human speech.

"The idea is about giving you personalized control over how you hear the world," Doppler founder Noah Kraft told Newsweek. "Everyone in the world hears the world differently and there's a subjectivity to that and an objectivity to that. We all have preferences. Just like any of our other senses, we have tastes. You might like spicy food and I don't, but the good thing is with our other senses we have ways to curate that.

"We want this to be a part of your life, not just a piece of tech you throw on your face."

Robot Chef

Imagine the skills of a Michelin-starred chef in your kitchen, capable of cooking over 2,000 different meals. This is the vision of robotics startup Moley, and it is set to be realized with the launch of the world's first robotic kitchen.

Moley's Robotic Kitchen works by recording the movements of a chef and replaying them through its robotic arms. Different menus can be selected through an "iTunes-style library" that can be accessed through its touchscreen or remotely through a smartphone.

"3D recipe recording will open up an exciting new world for celebrity chefs and home cooks," Moley's website states. "Cooking professionals and owners will be able to present their creations to a huge new audience, with the potential to generate revenue through recipe sales globally."

The consumer version is set to launch in 2017, but is expected to cost around $75,000.

How does the Ninja Foodi convert from a slow cooker, pressure cooker, and air fryer?

The Ninja Foodi comes with two lids, this means you have a lid that’s already attached to it that is used for air crisp or air fryer. There is also a basket that goes inside the pot for the air fryer as well.

If you plan to use the pressure cooker option or slow cooker option, there is a second lid for it. This lid looks very similar to the Instant Pot lid and it also comes with a rack for your pot as well just like the Instant Pot.

If you prefer though, I actually decided to purchase this glass lid to go with mine and it works just like you would use it for a slow cooker.

Subscribe to my channel on YouTube for step by step recipes – Subscribe Here

It’s so easy to use, we’ve cooked so many things in it I’ve literally lost count at this point. It has a sauté function as well, so I cook meat and veggies in it too before using the other functions.

Cooking burgers may not be a human job for much longer if Flippy has its way

It’s never been a particularly sought-after job, but now it appears that flipping burgers may not be a task for humans at all. Meet Flippy, a new “robotic kitchen assistant” from Miso Robotics that, as its name suggests, will automate the process of cooking those juicy patties. And Flippy is apparently quite sought after itself — Miso Robotics has just raised another $10 million, bringing the company’s total disclosed funding to $14 million, and boosting its goal of delivering the robot to a total of 50 CaliBurger locations.

The new $10 million funding round will also help bring Miso Robotics’ AI platform into other epicurean applications. As Zito noted, “The proceeds for this will allow us to build a robotic kitchen assistant. You’re not going to see BB-8 coming out of our shop you’ll likely see us continue to refine this — the general hardware platform that we have, but then we will see it beginning to get more collaborative and adaptable.”

As for Flippy, the existing robot, this new kitchen assistant promises to be “portable, collaborative, and adaptable,” and “designed for real working kitchens.” The bot is a cart-like contraption that comes with a six-axis robotic arm and a “sensor bar.” Simply set up Flippy next to a standard grill or fryer, and it will detect necessary data from a thermal sensor, 3D sensors, and various cameras to help it detect its surroundings. It can even take your food orders directly thanks to a system that sends a ticket from the cashier straight to the kitchen.

While Flippy may not have the creativity of a chef, it does pretty well as a line cook. It’s capable of unwrapping burger patties, placing them on the grill, keeping tabs on the meat’s cook time and temperature, and letting its human counterparts know when they are ready to be taken off the heat. Of course, it still needs some help from our species, as Flippy isn’t (yet) able to add condiments or wrap up the finished products.

But Flippy is certainly pretty smart. Because it employs Miso Robotics’ artificial intelligence software, this robot is continuously learning and absorbing new recipes, which means that it can be helpful no matter what is on the menu. Still, if you’re looking to go to culinary school, don’t let Flippy discourage you. “Tasting food and creating recipes will always be the purview of a chef. And restaurants are gathering places where we go to interact with each other,” Zito concluded. “Humans will always play a very critical role in the hospitality side of the business given the social aspects of food. We just don’t know what the new roles will be yet in the industry.”

Update: Miso Robotics just raised $10 million to bring Flippy to more restaurants.

The 24 Best Cooking Shows of All Time, Ranked

Fast food taste tests, waitresses getting massive tips, the best restaurants across America — these are just a few of the topics Yahoo Food readers loved the most. In a tribute to you, our reader, we are revisiting some of our most popular stories of 2015.

Cooking shows have covered a lot of ground over the years. Want to learn how to turn your garden pots into tandoori ovens? There’s a show for that. Want to watch sweaty combatants duke it out in a culinary stadium? There are… a lot of shows for that, actually. But for every program that finds success in teaching ordinary folks how to chop onions like a pro (DON’T YOU DARE CRY ON ME!), there are more than a few that don’t quite make the cut.

So, to separate the wheat from the chaff, we ranked the best cooking shows of all time. We hope you like Gordon Ramsay, because that guy’s everywhere.

24. MasterChef Junior

2013 - Present
Can kids today cook just as well as — if not BETTER THAN — grown-ups? That’s the question this spinoff culinary competition posits to its viewers, who are invariably reminded that yes, yes they can. And there’s only slightly more crying than in the adult version of the show.

2009 - Present
Cake Boss didn’t originate the idea of the “pastry-making rock star” (that would be another entry on this list), but it is a frequently entertaining mashup of big attitudes, personal drama, inventive cakes, and unabashed Hoboken promotion.

2014 - Present
Food Network’s foray into the cooking talk-show format features a multi-headed Hydra of their most popular hosts (Zakarian, Anderson, Mauro, Valladolid, and Lee) that teach you how to entertain in the intimacy of… a studio kitchen! The show sometimes feels a bit rushed, but it’s nice to see the hosts getting along, even if their chemistry was created in a lab by some executive scientists.

21. Throwdown! with Bobby Flay

2006 - 2011
Bobby Flay can cook. That much should come as a surprise to no one. So, too, though, can the unsuspecting down-home chefs that he challenged in this reality show. And while it was occasionally fun to see him struggle to come up with a more New York-influenced recipe for jambalaya, mostly you just wanted to know exactly how the defending cook worked their time-tested magic.

20. Cutthroat Kitchen

2013 - Present
While watching Cutthroat Kitchen, you’ll wonder how the show managed to think up the strange and tortuous sabotages it inflicts on its contestants. Then you’ll wonder how the show managed to find contestants who were willing to shell out $10,000 to buy said sabotages. Then you’ll wonder why Alton Brown looks so gleefully mischievous. And then you’ll settle in to watch another episode.

19. Barefoot Contessa

2002 - Present
With the goal of taking fancy cuisine and adapting it for the masses, Ina Garten has had quite a few successes. Sure, she uses a metric ton of butter and always has fresh floral arrangements adorning her home/set in the Hamptons. But after watching, don’t you kinda want them too?

1997 - 2007
When you think of bombastic personalities in televisual cooking… Guy Fieri is probably the first that comes to mind. But without the influence of the original larger-than-life spice-flinger Emeril Lagasse, many chefs of today wouldn’t even have gotten their start. Watch the guy effortlessly perform culinary stunts in front of an enormous, riveted live audience and you’ll gain a larger-than-life amount of respect for him. BAM! That’s the sound of respect. And spices.

17. Hell’s Kitchen

2005 - Present
It’s true that Gordon Ramsay is a vulgar guy. The amount of casually tossed-around bleeps in this nightmarish cooking competition could just as easily have been allotted to an entire season of South Park. But damn, if it isn’t good television, and it probably turned an entire generation of would-be home cooks off of risotto.

16. Top Chef Masters

2009 - Present
The aspect of the original Top Chef that really sets it apart is the aspirations of its contestants — many of them come from smaller cities and want to make it big on a national scale. The entrants in Top Chef Masters are already established professional chefs, which makes this show more of a sandbox for their considerable talents. Not that we’re complaining.

15. Ace of Cakes

2006 - 2011
Master cake-maker Duff Goldman’s goofy personality and wealth of interesting friends made this one of the best shows out there strictly about baking. The realities of running a small cake shop were presented in an informative (if frenetic) manner, and Duff’s creative approach to problem-solving kept it eminently watchable week after week. Now if only the things he made weren’t 95% fondant…

2010 - Present
After seeing Gordon Ramsay in Hell’s Kitchen, viewers needed to see where he went next. This cooking competition, judged by our favorite angry Brit along with Graham Elliot and Joe Bastianich in its earliest iterations, successfully combined all the variables of a typical cooking show with intense individual analysis… and — again — a whole lot of crying.

13. Iron Chef America

2005 - Present
A huge, dark room. Smoke machines. Two dueling chefs attempting to outdo each other while Alton Brown cries out commentary. No, it’s not your rich friend Josh’s bar mitzvah — it’s Iron Chef America. While campier aspects of the original Japanese show took on a more serious tone in Food Network’s version, the number of hilarious sound bites still easily tops any other show on this list.

12. Guy’s Big Bite

2006 - Present
“Who is Guy Fieri?” is a question you rarely hear anymore, mostly because his frosted tips are so bright that they can be seen from a couple states over, but also because his meteoric rise started when Food Network picked him up as a cooking personality with Guy’s Big Bite, his inaugural instructional cooking show. Here, we learned about his affinity for big flavors, and how we could borrow them for our own dishes. Say what you will about the guy, but he opened up home cooking to a whole new audience of dudes.

11. Everyday Italian

2003 - 2008
Daytime Emmy Award-winning host Giada de Laurentiis managed to effortlessly fuse Italian and American cuisines in this bright, warm, realistic, and elegantly presented instructional cooking show. Also introduced cooking to a whole new audience of dudes, albeit for a different reason.

10. The Naked Chef

1999 - 2001
Also known as “that show your Mom tuned into because she thought Jamie Oliver was cute and wanted to see if the title was for real,” The Naked Chef introduced the world to everyone’s favorite Cockney rising star for the first time. The show was so-named because Oliver stripped his ingredients down to their barest forms. Not himself. Sorry Mom.

9. Two Fat Ladies

1996 - 1999
Unabashedly enthusiastic and more than a little unorthodox, Clarissa Dickson Wright and Jennifer Paterson (aka “Two Fat Ladies”) created lavish meals from scratch in every episode of their eponymous show, cooking with a ton of lard, and driving around from location to location in an old motorcycle and sidecar. What this show lacked in polish, it made up for in Two Fat Ladies cooking with lard and driving around in an old motorcycle and sidecar.

2007 - Present
Every episode of Chopped is an all-out brawl. It takes the competitive aspects of Top Chef and condenses them into a show that pulls viewers into a quick, dirty, and ultimately supremely enjoyable viewing experience. The prize might only be $10,000, but because of that, there’s no pretense — all the chefs are there purely for the joy of putting their skills up against one another.

7. America’s Test Kitchen

2000 - Present
Public television’s America’s Test Kitchen might not be as well known to mainstream viewers as the rest of the examples on this list, but its simple format and experimental approach to problem-solving while cooking gets more into the technical side than most other shows would dare. Which shouldn’t come as a surprise to pretty much anyone who’s ever watched public television.

2006 - Present
Top Chef revolutionized food on TV when it originally aired, and while subsequent seasons have seen diminishing returns, it will always be the first cooking show that drew us in with personal stories, inventive challenges, and unfamiliar locales, like Survivor for the set who wanted to see people eat something other than bugs.

5. East Meets West with Ming Tsai

1998 - 2003
Ming Tsai’s easy-going approach to food — and early entrance onto the scene in 1998 — bridged two formerly disparate worlds (cooking and being cool… what did you think we meant?), and introduced a new generation of aspiring food fans to Asian-influenced ingredients.

1996 - 2010
If the who’s-who of popular chefs that stopped by Mario’s show to sample his extraordinarily well-informed Italian cuisine isn’t an indication of his skill (and this show’s importance), then I don’t know what is. As effective a communicator as he is a chef, Mario brilliantly segues from history to influences to personal anecdotes to actual instruction and manages to teach more than almost any other chef can in a single episode — you get the feeling that secrets of the cooking world are being imparted. And more often than not, they actually are.

1993 - 1999
For American viewers, the hilariously dubbed Iron Chef was a dense, intriguing labyrinth of fast-talking commentators, synthetic smoke, dramatic backstory, and almost perplexing culinary skill. We saw the chef-challengers as dueling titans, even though we didn’t really know what was going on half the time, or whether to believe the crazy-sounding history between them. This is the show against which all cooking competitions are judged (probably by an old fortune teller, which is actually who they brought in half the time anyway).

1999 - 2011
Alton Brown doesn’t have a background in cooking. But while watching his show, you might think that he’s got some experience in… MAD SCIENCE. Strangely not set in a laboratory overlooking a town that misunderstands his genius, Good Eats combined practical technology with a desire for the best food possible. You could count on every episode to include at least a few geeky pop culture references, random bits of history, or bit-part actors pretending to be a butcher, baker, or… an ancient Greek philosopher. In a grocery store. Giving a lecture about grapes.

1. The French Chef

1963 - 1973
There is no single figure more responsible for making Americans feel like they can actually cook than Julia Child (she was also responsible for keeping them safe —during her tenure AS A SPY). Her first-ever show, The French Chef, was the program responsible for introducing French cuisine to the home-cooking populace, who had previously associated it solely with escargot and silly hats.

There is no other show that can claim to have had as much of an influence as this one, as it took an activity that most Americans had long ago abandoned for being “too difficult” — COOKING GOOD FOOD — and made it into something that was actually fun.

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