Artificial intelligence

The Joys (and Concerns) Over Assisted Cooking By Carley Knobloch It’s 6:30 p.m., and I’m pulling a juicy roast beef from the oven. The roast is perfectly crusted with rosemary and ringed by caramelized onions and golden potato wedges. I slice into the buttery-soft meat and practically swoon—this dinner deserves a Michelin star. Ambitious for a weeknight dinner? Not if you…