Daily Papers

"A common decision made by people, whether healthy or with health conditions, is choosing meals like breakfast, lunch, and dinner, comprising combinations of foods for appetizer, main course, side dishes, desserts, and beverages. Often, this decision involves tradeoffs between nutritious choices (e.g., salt and sugar levels, nutrition content) and convenience (e.g., cost and accessibility, cuisine type, food source type). We present a data-driven solution for meal recommendations that considers customizable meal configurations and time horizons. This solution balances user preferences while accounting for food constituents and cooking processes. Our contributions include introducing goodness measures, a recipe conversion method from text to the recently introduced multimodal rich recipe representation (R3) format, learning methods using contextual bandits that show promising preliminary results, and the prototype, usage-inspired, BEACON system."

Large Language Models (LLMs) are trained on a vast amount of procedural texts, but they do not directly observe real-world phenomena. In the context of cooking recipes, this poses a challenge, as intermediate states of ingredients are often omitted, making it difficult for models to track ingredient states and understand recipes accurately. In this paper, we apply state probing, a method for evaluating a language model's understanding of the world, to the domain of cooking. We propose a new task and dataset for evaluating how well LLMs can recognize intermediate ingredient states during cooking procedures. We first construct a new Japanese recipe dataset with clear and accurate annotations of ingredient state changes, collected from well-structured and controlled recipe texts. Using this dataset, we design three novel tasks to evaluate whether LLMs can track ingredient state transitions and identify ingredients present at intermediate steps. Our experiments with widely used LLMs, such as Llama3.1-70B and Qwen2.5-72B, show that learning ingredient state knowledge improves their understanding of cooking processes, achieving performance comparable to commercial LLMs.

Food Computing is currently a fast-growing field of research. Natural language processing (NLP) is also increasingly essential in this field, especially for recognising food entities. However, there are still only a few well-defined tasks that serve as benchmarks for solutions in this area. We introduce a new dataset -- called TASTEset -- to bridge this gap. In this dataset, Named Entity Recognition (NER) models are expected to find or infer various types of entities helpful in processing recipes, e.g.~food products, quantities and their units, names of cooking processes, physical quality of ingredients, their purpose, taste. The dataset consists of 700 recipes with more than 13,000 entities to extract. We provide a few state-of-the-art baselines of named entity recognition models, which show that our dataset poses a solid challenge to existing models. The best model achieved, on average, 0.95 F_1 score, depending on the entity type -- from 0.781 to 0.982. We share the dataset and the task to encourage progress on more in-depth and complex information extraction from recipes.

We propose a new simulator, training approach, and policy architecture, collectively called SOUS VIDE, for end-to-end visual drone navigation. Our trained policies exhibit zero-shot sim-to-real transfer with robust real-world performance using only onboard perception and computation. Our simulator, called FiGS, couples a computationally simple drone dynamics model with a high visual fidelity Gaussian Splatting scene reconstruction. FiGS can quickly simulate drone flights producing photorealistic images at up to 130 fps. We use FiGS to collect 100k-300k image/state-action pairs from an expert MPC with privileged state and dynamics information, randomized over dynamics parameters and spatial disturbances. We then distill this expert MPC into an end-to-end visuomotor policy with a lightweight neural architecture, called SV-Net. SV-Net processes color image, optical flow and IMU data streams into low-level thrust and body rate commands at 20 Hz onboard a drone. Crucially, SV-Net includes a learned module for low-level control that adapts at runtime to variations in drone dynamics. In a campaign of 105 hardware experiments, we show SOUS VIDE policies to be robust to 30% mass variations, 40 m/s wind gusts, 60% changes in ambient brightness, shifting or removing objects from the scene, and people moving aggressively through the drone's visual field. Code, data, and experiment videos can be found on our project page: https://stanfordmsl.github.io/SousVide/.

Cool (approx 10^4K), dense material permeates the hot (approx 10^6K), tenuous solar corona in form of coronal condensations, for example prominences and coronal rain. As the solar atmosphere evolves, turbulence can drive mixing between the condensations and the surrounding corona, with the mixing layer exhibiting an enhancement in emission from intermediate temperature (approx10^5K) spectral lines, which is often attributed to turbulent heating within the mixing layer. However, radiative cooling is highly efficient at intermediate temperatures and numerical simulations have shown that radiative cooling can far exceed turbulent heating in prominence-corona mixing scenarios. As such the mixing layer can have a net loss of thermal energy, i.e., the mixing layer is cooling rather than heating. Here, we investigate the observational signatures of cooling processes in Kelvin-Helmholtz mixing between a prominence thread and the surrounding solar corona through 2D numerical simulations. Optically thin emission is synthesised for Si IV, along with optically thick emission for Halpha, Ca II K and Mg II h using Lightweaver The Mg II h probes the turbulent mixing layer, whereas Halpha and Ca II K form within the thread and along its boundary respectively. As the mixing evolves, intermediate temperatures form leading to an increase in Si IV emission, which coincides with increased radiative losses. The simulation is dominated by cooling in the mixing layer, rather than turbulent heating, and yet enhanced emission in warm lines is produced. As such, an observational signature of decreased emission in cooler lines and increased emission in hotter lines may be a signature of mixing, rather than an implication of heating.

Traditional cooking recipes follow a structure which can be modelled very well if the rules and semantics of the different sections of the recipe text are analyzed and represented accurately. We propose a structure that can accurately represent the recipe as well as a pipeline to infer the best representation of the recipe in this uniform structure. The Ingredients section in a recipe typically lists down the ingredients required and corresponding attributes such as quantity, temperature, and processing state. This can be modelled by defining these attributes and their values. The physical entities which make up a recipe can be broadly classified into utensils, ingredients and their combinations that are related by cooking techniques. The instruction section lists down a series of events in which a cooking technique or process is applied upon these utensils and ingredients. We model these relationships in the form of tuples. Thus, using a combination of these methods we model cooking recipe in the dataset RecipeDB to show the efficacy of our method. This mined information model can have several applications which include translating recipes between languages, determining similarity between recipes, generation of novel recipes and estimation of the nutritional profile of recipes. For the purpose of recognition of ingredient attributes, we train the Named Entity Relationship (NER) models and analyze the inferences with the help of K-Means clustering. Our model presented with an F1 score of 0.95 across all datasets. We use a similar NER tagging model for labelling cooking techniques (F1 score = 0.88) and utensils (F1 score = 0.90) within the instructions section. Finally, we determine the temporal sequence of relationships between ingredients, utensils and cooking techniques for modeling the instruction steps.

Cooking is a sequential and visually grounded activity, where each step such as chopping, mixing, or frying carries both procedural logic and visual semantics. While recent diffusion models have shown strong capabilities in text-to-image generation, they struggle to handle structured multi-step scenarios like recipe illustration. Additionally, current recipe illustration methods are unable to adjust to the natural variability in recipe length, generating a fixed number of images regardless of the actual instructions structure. To address these limitations, we present CookAnything, a flexible and consistent diffusion-based framework that generates coherent, semantically distinct image sequences from textual cooking instructions of arbitrary length. The framework introduces three key components: (1) Step-wise Regional Control (SRC), which aligns textual steps with corresponding image regions within a single denoising process; (2) Flexible RoPE, a step-aware positional encoding mechanism that enhances both temporal coherence and spatial diversity; and (3) Cross-Step Consistency Control (CSCC), which maintains fine-grained ingredient consistency across steps. Experimental results on recipe illustration benchmarks show that CookAnything performs better than existing methods in training-based and training-free settings. The proposed framework supports scalable, high-quality visual synthesis of complex multi-step instructions and holds significant potential for broad applications in instructional media, and procedural content creation.

Understanding food recipe requires anticipating the implicit causal effects of cooking actions, such that the recipe can be converted into a graph describing the temporal workflow of the recipe. This is a non-trivial task that involves common-sense reasoning. However, existing efforts rely on hand-crafted features to extract the workflow graph from recipes due to the lack of large-scale labeled datasets. Moreover, they fail to utilize the cooking images, which constitute an important part of food recipes. In this paper, we build MM-ReS, the first large-scale dataset for cooking workflow construction, consisting of 9,850 recipes with human-labeled workflow graphs. Cooking steps are multi-modal, featuring both text instructions and cooking images. We then propose a neural encoder-decoder model that utilizes both visual and textual information to construct the cooking workflow, which achieved over 20% performance gain over existing hand-crafted baselines.

Aims: The aim of the present study is to explore how to disentangle energy-dependent time delays due to a possible Lorentz invariance violation (LIV) at Planck scale from intrinsic delays expected in standard blazar flares. Methods: We first characterise intrinsic time delays in BL Lacs and Flat Spectrum Radio Quasars in standard one-zone time-dependent synchrotron self-Compton or external Compton models, during flares produced by particle acceleration and cooling processes. We simulate families of flares with both intrinsic and external LIV-induced energy-dependent delays. Discrimination between intrinsic and LIV delays is then investigated in two different ways. A technique based on Euclidean distance calculation between delays obtained in the synchrotron and in the inverse-Compton spectral bumps is used to assess their degree of correlation. A complementary study is performed using spectral hardness versus intensity diagrams in both energy ranges. Results: We show that the presence of non-negligible LIV effects, which essentially act only at very high energies (VHE), can drastically reduce the strong correlation expected between the X-ray and the VHE gamma-ray emission in leptonic scenarios. The LIV phenomenon can then be hinted at measuring the Euclidean distance d_{E} from simultaneous X-ray and gamma-ray flare monitoring. Large values of minimal distance d_{E,min} would directly indicate the influence of non-intrinsic time delays possibly due to LIV in SSC flares. LIV effects can also significantly modify the VHE hysteresis patterns in hardness-intensity diagrams and even change their direction of rotation as compared to the X-ray behaviour. Both observables could be used to discriminate between LIV and intrinsic delays, provided high quality flare observations are available.

Recipe generation from food images and ingredients is a challenging task, which requires the interpretation of the information from another modality. Different from the image captioning task, where the captions usually have one sentence, cooking instructions contain multiple sentences and have obvious structures. To help the model capture the recipe structure and avoid missing some cooking details, we propose a novel framework: Decomposing Generation Networks (DGN) with structure prediction, to get more structured and complete recipe generation outputs. Specifically, we split each cooking instruction into several phases, and assign different sub-generators to each phase. Our approach includes two novel ideas: (i) learning the recipe structures with the global structure prediction component and (ii) producing recipe phases in the sub-generator output component based on the predicted structure. Extensive experiments on the challenging large-scale Recipe1M dataset validate the effectiveness of our proposed model, which improves the performance over the state-of-the-art results.

People enjoy food photography because they appreciate food. Behind each meal there is a story described in a complex recipe and, unfortunately, by simply looking at a food image we do not have access to its preparation process. Therefore, in this paper we introduce an inverse cooking system that recreates cooking recipes given food images. Our system predicts ingredients as sets by means of a novel architecture, modeling their dependencies without imposing any order, and then generates cooking instructions by attending to both image and its inferred ingredients simultaneously. We extensively evaluate the whole system on the large-scale Recipe1M dataset and show that (1) we improve performance w.r.t. previous baselines for ingredient prediction; (2) we are able to obtain high quality recipes by leveraging both image and ingredients; (3) our system is able to produce more compelling recipes than retrieval-based approaches according to human judgment. We make code and models publicly available.

Calorie and nutrition research has attained increased interest in recent years. But, due to the complexity of the problem, literature in this area focuses on a limited subset of ingredients or dish types and simple convolutional neural networks or traditional machine learning. Simultaneously, estimation of ingredient portions can help improve calorie estimation and meal re-production from a given image. In this paper, given a single cooking image, a pipeline for calorie estimation and meal re-production for different servings of the meal is proposed. The pipeline contains two stages. In the first stage, a set of ingredients associated with the meal in the given image are predicted. In the second stage, given image features and ingredients, portions of the ingredients and finally the total meal calorie are simultaneously estimated using a deep transformer-based model. Portion estimation introduced in the model helps improve calorie estimation and is also beneficial for meal re-production in different serving sizes. To demonstrate the benefits of the pipeline, the model can be used for meal kits generation. To evaluate the pipeline, the large scale dataset Recipe1M is used. Prior to experiments, the Recipe1M dataset is parsed and explicitly annotated with portions of ingredients. Experiments show that using ingredients and their portions significantly improves calorie estimation. Also, a visual interface is created in which a user can interact with the pipeline to reach accurate calorie estimations and generate a meal kit for cooking purposes.

Interests in the automatic generation of cooking recipes have been growing steadily over the past few years thanks to a large amount of online cooking recipes. We present RecipeGPT, a novel online recipe generation and evaluation system. The system provides two modes of text generations: (1) instruction generation from given recipe title and ingredients; and (2) ingredient generation from recipe title and cooking instructions. Its back-end text generation module comprises a generative pre-trained language model GPT-2 fine-tuned on a large cooking recipe dataset. Moreover, the recipe evaluation module allows the users to conveniently inspect the quality of the generated recipe contents and store the results for future reference. RecipeGPT can be accessed online at https://recipegpt.org/.

In this paper, we are interested in modeling a how-to instructional procedure, such as a cooking recipe, with a meaningful and rich high-level representation. Specifically, we propose to represent cooking recipes and food images as cooking programs. Programs provide a structured representation of the task, capturing cooking semantics and sequential relationships of actions in the form of a graph. This allows them to be easily manipulated by users and executed by agents. To this end, we build a model that is trained to learn a joint embedding between recipes and food images via self-supervision and jointly generate a program from this embedding as a sequence. To validate our idea, we crowdsource programs for cooking recipes and show that: (a) projecting the image-recipe embeddings into programs leads to better cross-modal retrieval results; (b) generating programs from images leads to better recognition results compared to predicting raw cooking instructions; and (c) we can generate food images by manipulating programs via optimizing the latent code of a GAN. Code, data, and models are available online.

Following step-by-step procedures is an essential component of various activities carried out by individuals in their daily lives. These procedures serve as a guiding framework that helps to achieve goals efficiently, whether it is assembling furniture or preparing a recipe. However, the complexity and duration of procedural activities inherently increase the likelihood of making errors. Understanding such procedural activities from a sequence of frames is a challenging task that demands an accurate interpretation of visual information and the ability to reason about the structure of the activity. To this end, we collect a new egocentric 4D dataset, CaptainCook4D, comprising 384 recordings (94.5 hours) of people performing recipes in real kitchen environments. This dataset consists of two distinct types of activity: one in which participants adhere to the provided recipe instructions and another in which they deviate and induce errors. We provide 5.3K step annotations and 10K fine-grained action annotations and benchmark the dataset for the following tasks: supervised error recognition, multistep localization, and procedure learning

Recent video generation models have shown promising results in producing high-quality video clips lasting several seconds. However, these models face challenges in generating long sequences that convey clear and informative events, limiting their ability to support coherent narrations. In this paper, we present a large-scale cooking video dataset designed to advance long-form narrative generation in the cooking domain. We validate the quality of our proposed dataset in terms of visual fidelity and textual caption accuracy using state-of-the-art Vision-Language Models (VLMs) and video generation models, respectively. We further introduce a Long Narrative Video Director to enhance both visual and semantic coherence in generated videos and emphasize the role of aligning visual embeddings to achieve improved overall video quality. Our method demonstrates substantial improvements in generating visually detailed and semantically aligned keyframes, supported by finetuning techniques that integrate text and image embeddings within the video generation process. Project page: https://videoauteur.github.io/

Task planning for robotic cooking involves generating a sequence of actions for a robot to prepare a meal successfully. This paper introduces a novel task tree generation pipeline producing correct planning and efficient execution for cooking tasks. Our method first uses a large language model (LLM) to retrieve recipe instructions and then utilizes a fine-tuned GPT-3 to convert them into a task tree, capturing sequential and parallel dependencies among subtasks. The pipeline then mitigates the uncertainty and unreliable features of LLM outputs using task tree retrieval. We combine multiple LLM task tree outputs into a graph and perform a task tree retrieval to avoid questionable nodes and high-cost nodes to improve planning correctness and improve execution efficiency. Our evaluation results show its superior performance compared to previous works in task planning accuracy and efficiency.

Automatic food recipe generation methods provide a creative tool for chefs to explore and to create new, and interesting culinary delights. Given the recent success of large language models (LLMs), they have the potential to create new recipes that can meet individual preferences, dietary constraints, and adapt to what is in your refrigerator. Existing research on using LLMs to generate recipes has shown that LLMs can be finetuned to generate realistic-sounding recipes. However, on close examination, these generated recipes often fail to meet basic requirements like including chicken as an ingredient in chicken dishes. In this paper, we propose RecipeMC, a text generation method using GPT-2 that relies on Monte Carlo Tree Search (MCTS). RecipeMC allows us to define reward functions to put soft constraints on text generation and thus improve the credibility of the generated recipes. Our results show that human evaluators prefer recipes generated with RecipeMC more often than recipes generated with other baseline methods when compared with real recipes.

"Pasta alla Cacio e pepe" is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the "Mozzarella Phase" and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.

Dish images play a crucial role in the digital era, with the demand for culturally distinctive dish images continuously increasing due to the digitization of the food industry and e-commerce. In general cases, existing text-to-image generation models excel in producing high-quality images; however, they struggle to capture diverse characteristics and faithful details of specific domains, particularly Chinese dishes. To address this limitation, we propose Omni-Dish, the first text-to-image generation model specifically tailored for Chinese dishes. We develop a comprehensive dish curation pipeline, building the largest dish dataset to date. Additionally, we introduce a recaption strategy and employ a coarse-to-fine training scheme to help the model better learn fine-grained culinary nuances. During inference, we enhance the user's textual input using a pre-constructed high-quality caption library and a large language model, enabling more photorealistic and faithful image generation. Furthermore, to extend our model's capability for dish editing tasks, we propose Concept-Enhanced P2P. Based on this approach, we build a dish editing dataset and train a specialized editing model. Extensive experiments demonstrate the superiority of our methods.

In the early 2000s, renowned chef Heston Blumenthal formulated his "food pairing" hypothesis, positing that if foods share many flavor compounds, then they tend to taste good when eaten together. In 2011, Ahn et al. conducted a study using a dataset of recipes, ingredients, and flavor compounds, finding that, in Western cuisine, ingredients in recipes often share more flavor compounds than expected by chance, indicating a natural tendency towards food pairing. Building upon Ahn's research, our work applies state-of-the-art collaborative filtering techniques to the dataset, providing a tool that can recommend new foods to add in recipes, retrieve missing ingredients and advise against certain combinations. We create our recommender in two ways, by taking into account ingredients appearances in recipes or shared flavor compounds between foods. While our analysis confirms the existence of food pairing, the recipe-based recommender performs significantly better than the flavor-based one, leading to the conclusion that food pairing is just one of the principles to take into account when creating recipes. Furthermore, and more interestingly, we find that food pairing in data is mostly due to trivial couplings of very similar ingredients, leading to a reconsideration of its current role in recipes, from being an already existing feature to a key to open up new scenarios in gastronomy. Our flavor-based recommender can thus leverage this novel concept and provide a new tool to lead culinary innovation.

In the rapidly evolving landscape of online recipe sharing within a globalized context, there has been a notable surge in research towards comprehending and generating food recipes. Recent advancements in large language models (LLMs) like GPT-2 and LLaVA have paved the way for Natural Language Processing (NLP) approaches to delve deeper into various facets of food-related tasks, encompassing ingredient recognition and comprehensive recipe generation. Despite impressive performance and multi-modal adaptability of LLMs, domain-specific training remains paramount for their effective application. This work evaluates existing LLMs for recipe generation and proposes LLaVA-Chef, a novel model trained on a curated dataset of diverse recipe prompts in a multi-stage approach. First, we refine the mapping of visual food image embeddings to the language space. Second, we adapt LLaVA to the food domain by fine-tuning it on relevant recipe data. Third, we utilize diverse prompts to enhance the model's recipe comprehension. Finally, we improve the linguistic quality of generated recipes by penalizing the model with a custom loss function. LLaVA-Chef demonstrates impressive improvements over pretrained LLMs and prior works. A detailed qualitative analysis reveals that LLaVA-Chef generates more detailed recipes with precise ingredient mentions, compared to existing approaches.

Research on food image understanding using recipe data has been a long-standing focus due to the diversity and complexity of the data. Moreover, food is inextricably linked to people's lives, making it a vital research area for practical applications such as dietary management. Recent advancements in Multimodal Large Language Models (MLLMs) have demonstrated remarkable capabilities, not only in their vast knowledge but also in their ability to handle languages naturally. While English is predominantly used, they can also support multiple languages including Japanese. This suggests that MLLMs are expected to significantly improve performance in food image understanding tasks. We fine-tuned open MLLMs LLaVA-1.5 and Phi-3 Vision on a Japanese recipe dataset and benchmarked their performance against the closed model GPT-4o. We then evaluated the content of generated recipes, including ingredients and cooking procedures, using 5,000 evaluation samples that comprehensively cover Japanese food culture. Our evaluation demonstrates that the open models trained on recipe data outperform GPT-4o, the current state-of-the-art model, in ingredient generation. Our model achieved F1 score of 0.531, surpassing GPT-4o's F1 score of 0.481, indicating a higher level of accuracy. Furthermore, our model exhibited comparable performance to GPT-4o in generating cooking procedure text.

Procedural videos, exemplified by recipe demonstrations, are instrumental in conveying step-by-step instructions. However, understanding such videos is challenging as it involves the precise localization of steps and the generation of textual instructions. Manually annotating steps and writing instructions is costly, which limits the size of current datasets and hinders effective learning. Leveraging large but noisy video-transcript datasets for pre-training can boost performance but demands significant computational resources. Furthermore, transcripts contain irrelevant content and differ in style from human-written instructions. To mitigate these issues, we propose a novel technique, Sieve-&-Swap, to automatically generate high-quality training data for the recipe domain: (i) Sieve: filters irrelevant transcripts and (ii) Swap: acquires high-quality text by replacing transcripts with human-written instruction from a text-only recipe dataset. The resulting dataset is three orders of magnitude smaller than current web-scale datasets but enables efficient training of large-scale models. Alongside Sieve-&-Swap, we propose Procedure Transformer (ProcX), a model for end-to-end step localization and instruction generation for procedural videos. When pre-trained on our curated dataset, this model achieves state-of-the-art performance on YouCook2 and Tasty while using a fraction of the training data. We have released code and dataset.

Recent advances in large language models (LLMs) and the abundance of food data have resulted in studies to improve food understanding using LLMs. Despite several recommendation systems utilizing LLMs and Knowledge Graphs (KGs), there has been limited research on integrating food related KGs with LLMs. We introduce KERL, a unified system that leverages food KGs and LLMs to provide personalized food recommendations and generates recipes with associated micro-nutritional information. Given a natural language question, KERL extracts entities, retrieves subgraphs from the KG, which are then fed into the LLM as context to select the recipes that satisfy the constraints. Next, our system generates the cooking steps and nutritional information for each recipe. To evaluate our approach, we also develop a benchmark dataset by curating recipe related questions, combined with constraints and personal preferences. Through extensive experiments, we show that our proposed KG-augmented LLM significantly outperforms existing approaches, offering a complete and coherent solution for food recommendation, recipe generation, and nutritional analysis. Our code and benchmark datasets are publicly available at https://github.com/mohbattharani/KERL.

Embodied Planning is dedicated to the goal of creating agents capable of executing long-horizon tasks in complex physical worlds. However, existing embodied planning benchmarks frequently feature short-horizon tasks and coarse-grained action primitives. To address this challenge, we introduce CookBench, a benchmark for long-horizon planning in complex cooking scenarios. By leveraging a high-fidelity simulation environment built upon the powerful Unity game engine, we define frontier AI challenges in a complex, realistic environment. The core task in CookBench is designed as a two-stage process. First, in Intention Recognition, an agent needs to accurately parse a user's complex intent. Second, in Embodied Interaction, the agent should execute the identified cooking goal through a long-horizon, fine-grained sequence of physical actions. Unlike existing embodied planning benchmarks, we refine the action granularity to a spatial level that considers crucial operational information while abstracting away low-level robotic control. Besides, We provide a comprehensive toolset that encapsulates the simulator. Its unified API supports both macro-level operations, such as placing orders and purchasing ingredients, and a rich set of fine-grained embodied actions for physical interaction, enabling researchers to focus on high-level planning and decision-making. Furthermore, we present an in-depth analysis of state-of-the-art, closed-source Large Language Model and Vision-Language Model, revealing their major shortcomings and challenges posed by complex, long-horizon tasks. The full benchmark will be open-sourced to facilitate future research.

In this work we propose a new computational framework, based on generative deep models, for synthesis of photo-realistic food meal images from textual list of its ingredients. Previous works on synthesis of images from text typically rely on pre-trained text models to extract text features, followed by generative neural networks (GAN) aimed to generate realistic images conditioned on the text features. These works mainly focus on generating spatially compact and well-defined categories of objects, such as birds or flowers, but meal images are significantly more complex, consisting of multiple ingredients whose appearance and spatial qualities are further modified by cooking methods. To generate real-like meal images from ingredients, we propose Cook Generative Adversarial Networks (CookGAN), CookGAN first builds an attention-based ingredients-image association model, which is then used to condition a generative neural network tasked with synthesizing meal images. Furthermore, a cycle-consistent constraint is added to further improve image quality and control appearance. Experiments show our model is able to generate meal images corresponding to the ingredients.

This research proposes a new recommender system algorithm for online grocery shopping. The algorithm is based on the perspective that, since the grocery items are usually bought in bulk, a grocery recommender system should be capable of recommending the items in bulk. The algorithm figures out the possible dishes a user may cook based on the items added to the basket and recommends the ingredients accordingly. Our algorithm does not depend on the user ratings. Customers usually do not have the patience to rate the groceries they purchase. Therefore, algorithms that are not dependent on user ratings need to be designed. Instead of using a brute force search, this algorithm limits the search space to a set of only a few probably food categories. Each food category consists of several food subcategories. For example, "fried rice" and "biryani" are food subcategories that belong to the food category "rice". For each food category, items are ranked according to how well they can differentiate a food subcategory. To each food subcategory in the activated search space, this algorithm attaches a score. The score is calculated based on the rank of the items added to the basket. Once the score exceeds a threshold value, its corresponding subcategory gets activated. The algorithm then uses a basket-to-recipe similarity measure to identify the best recipe matches within the activated subcategories only. This reduces the search space to a great extent. We may argue that this algorithm is similar to the content-based recommender system in some sense, but it does not suffer from the limitations like limited content, over-specialization, or the new user problem.