Abstract: Techniques are described for automated control of portions of a cooking process, such as to control activation and heating for a cooking location having a piece of cooking equipment. Such automated control may include executing an automated control recipe having defined instructions used to automatically control at least some aspects (e.g., surface temperature) of the cooking equipment piece (e.g., a pan on a stove cooking surface) as part of a cooking episode to prepare one or more dishes, and may further include coordinating actions of a human user who is participating in the cooking episode by providing instructions or other information to the user. Related food preparation systems and cookware devices and components are also provided in connection with which the described automated cooking control techniques and methods may be used.

Abstract: An edible paste dispenser for applying decorative icing to cakes and other foods includes a tip assembly that connects paste containing chambers of a dual-chamber pastry bag and directs edible paste into a common extrusion nozzle. The tip assembly includes a pair of mating tubes secured via a locking nut to the extrusion nozzle. The tubes each have a sidewall portion that is generally S-shaped in cross-section and permits stable assembly and cooperative engagement of one tube with the other tube. After insertion of a tube into each pastry bag chamber, the tubes are attached to a common extrusion nozzle. The resulting extruded paste can include two different colored decorations, which can appear swirled S or other curvilinear shape provided by the two engaged cones. The tips of the cones, and paste containing bags, terminate just above the exit portal of the common nozzle.

Abstract: A stackable cookware article system may include a stackable handle having a grip portion including a projection and a hole configured for stacking with similarly configured handles. The hole may be adapted to receive in at least an upper inner surrounding portion a complimentary downward extending projection that extends from a substantially similar grip portion. When stacked, cookware articles, such as a series of vessels having progressively decreasing diameters, deploying the handle may stably stack in nested arrangements external portions of an inner nested vessel contacting the internal portion of an outer surrounding vessel in which it nests.

Abstract: In one example, a portable device comprises one or more processors operable to determine a plurality of first food images and determine a plurality of second food images. Each of the first food images are associated with a respective first cooking recipe. Each of the second food images are associated with a respective second cooking recipe. The processors are further operable to transmit for display a first graphical image that includes a first column and a second column. The first column includes the first food images presented side-by-side. The second column includes the second food images presented side-by-side. The processors are further operable to receive an indication that the user has selected a particular first food image, to determine a subset of second food images, and to transmit for display a second graphical image that includes a second column that includes the subset of second food images presented side-by-side.

Abstract: A device and method for steaming and presenting of food deploys a spacer that rests on top of a cookware vessel. The spacer has a lower inner flange to support a steaming rack. A leg supported serving or presentation rack is adapted for lifting, supporting and presenting the steamed food when the spacer and steaming rack are lowered over it. The spacer has a larger inner diameter than an outer diameter of the presentation rack so that the spacer may be lowered around the presentation rack to engage the steaming rack along the presentation rack. The presentation rack has a sufficient height relative to the spacer height to dispose the food proximal to or above the rim of the spacer.

Abstract: According to one example, a system includes a heat source operable to provide an amount of energy to be used to cook a food item, and further includes one or more processors. The processors are operable to receive an indication of a requested cooking temperature, and to receive a plurality of indications of measured temperature associated with the food item at different times. The processors are further operable to determine an integral term based on differences between the requested cooking temperature and the measured temperatures, to determine a heat loss term based on the integral term, and to determine an energy adjustment based on the heat loss term. The heat source is further operable to modify the amount of energy provided by the heat source in accordance with the determined energy adjustment.

Abstract: A vessel for chilling wine with ice or ice-water mixture has an inner support chamber for standing up wine bottle and separating them from liquid water to avoid over chilling. The inner support as a plurality of perforations in an upper portion of the vessel to facilitate heat exchange. As ice outside the support melts, the water formed will remain below the perforations.

Abstract: According to one embodiment, a portable induction cooking device includes a housing having a top platen surface, a bottom wall, and a sidewall defining an interior space. The interior space includes a first portion and a second portion. The device further includes an intake including one or more openings extending through the sidewall, and a vent including one or more openings extending through the sidewall. The device also includes one or more fans that each include a first inlet that draws air into the fan from the first portion, and a first outlet that discharges air out of the fan into the second portion. The one or more fans are configured to draw air into the housing through the intake in a first generally horizontal direction and are further configured to discharge air out of the housing through the vent in a second generally horizontal direction.

Abstract: According to one example, a system includes a heat source operable to provide an amount of energy to be used to cook a food item in accordance with a cooking recipe. The system further includes a processor operable to receive, via a first communication link with a wireless device, an indication of a first temperature associated with the cooking recipe. The processor is further operable to, based on the indication of the first temperature, adjust the amount of energy provided by the heat source. The processor is further operable to send, to a user interface system, an indication of the adjusted amount of energy provided by the heat source. The system further includes a user interface system that includes an array of light source systems operable to provide a visual representation of the adjusted amount of energy, and a touch sensor.

Abstract: According to one example, a system includes a computing device having a processor that is operable to display a first portion of a cooking recipe. The system further includes a heat source system having a heat source operable to provide an amount of energy to be used to cook a food item in accordance with the cooking recipe, and a processor operable to adjust the amount of energy provided by the heat source based on one or more communications with the computing device. The system further includes an auxiliary button system having an interface operable to receive an instruction to move from a first step of the cooking recipe to a second step, and a processor operable to transmit, via a second communication link with the computing device, an indication of the instruction.