Abstract: In certain embodiments, a video file may be obtained based on one or more predetermined criteria. Information associated with a user (to which dynamic content derived from at least a video portion of the video file is to be presented) may be obtained. The video file may be processed based on the information associated with the user to determine reference points within the video file. The dynamic content may be generated based on the reference points such that the dynamic content comprises a first video portion of the video file (that corresponds to at least one of the reference points) and additional content related to the first video portion. The dynamic content may be provided for presentation to the user.

Abstract: A method and system are provided for adapting recipes to a cooking appliance. The method includes accessing, using a computing device, first electronic data describing capabilities of a first cooking appliance; accessing, via a network interface using the computing device, second electronic data describing capabilities of a second cooking appliance; comparing the second electronic data with the first electronic data to determine differences in the capabilities of the first and second cooking appliances; altering a recipe, designed for the capabilities of the first cooking appliance, using a processor of the computing device, based on the comparison of the first and second electronic data to adapt the recipe for the second cooking appliance; and converting the adapted recipe into a workflow, provided to a user of the second cooking appliance, to enable performing the adapted recipe on the second cooking appliance.

Abstract: Systems and methods for obtaining content over the Internet, identifying text within the content (e.g., such as closed captioning or recipe text) or creating text from the content using such technologies as speech recognition, analyzing the text for actionable directions, and translating those actionable directions into instructions suitable for network-connected cooking appliances. Certain embodiments provide additional guidance to avoid or correct mistakes in the cooking process, and allow for the customization of recipes to address, e.g., dietary restrictions, culinary preferences, translation into a foreign language, etc.

Abstract: This disclosure describes a system that delivers content (e.g. multimedia video), and analyzes and aggregates feedback of a user viewing the content. The user may interact with the multimedia video in the form of answering questions which are dynamically placed between video segments. The system may determine the response type of the user for a given question. The system may handle both positive and negative responses (e.g. correct and incorrect responses to questions). The system may help the user navigate the segments of the video.

Abstract: The present invention relates to a device (10) for use in improving a user interaction with a user interface application. It is described to provide (210) data for a user, the data comprising interaction data of the user with a plurality of interaction fields of a first version of a user interface application. The interaction data is clustered (220) into a plurality of groups. The interaction data is analysed (230) to determine the contribution a specific user interaction field of the plurality of interaction fields makes to a specific group of the plurality of groups. The specific user interaction field is modified (240) on the basis of the determined contribution the specific user interaction field makes. A second version of the user interface application is displayed (250) comprising the modified specific user interaction field.

Abstract: Methods and systems for sharing cooking recipes among multiple cooking appliances and multiple users are disclosed. Translating one recipe work flow, designed for a specific cooking device into another work flow process designed for a second, dissimilar cooking device typically requires significant manual analysis, especially considering the multitudes of cooking devices available. Embodiments of the present invention accomplish recipe sharing among multiple dissimilar cooking appliances by performing a number of steps, including but not limited to determining the functional capabilities of a second networked cooking appliance or device, adapting a recipe designed for a first networked cooking device to the second cooking device, and then sharing the adapted recipe with the second cooking device. The adapted recipe may also be converted to a textual, audio or video work flow process for use by a cooking appliance user.

Abstract: Systems and methods for obtaining content over the Internet, identifying text within the content (e.g., such as closed captioning or recipe text) or creating text from the content using such technologies as speech recognition, analyzing the text for actionable directions, and translating those actionable directions into instructions suitable for network-connected cooking appliances. Certain embodiments provide additional guidance to avoid or correct mistakes in the cooking process, and allow for the customization of recipes to address, e.g., dietary restrictions, culinary preferences, translation into a foreign language, etc.

Abstract: This disclosure describes a system that delivers content (e.g. multimedia video), and analyzes and aggregates feedback of a user viewing the content. The user may interact with the multimedia video in the form of answering questions which are dynamically placed between video segments. The system may determine the response type of the user for a given question. The system may handle both positive and negative responses (e.g. correct and incorrect responses to questions). The system may help the user navigate the segments of the video.

Abstract: In certain embodiments, a video file may be obtained based on one or more predetermined criteria. Information associated with a user (to which dynamic content derived from at least a video portion of the video file is to be presented) may be obtained. The video file may be processed based on the information associated with the user to determine reference points within the video file. The dynamic content may be generated based on the reference points such that the dynamic content comprises a first video portion of the video file (that corresponds to at least one of the reference points) and additional content related to the first video portion. The dynamic content may be provided for presentation to the user.