Abstract: A system and method for providing food-related information, including recipes, methods, hints and cooking instructions to a user via an interactive computer at a food-related location, such as a kitchen. The interactive computer includes a graphic-user interface (GUI) and one or more speakers, and the GUI is preferably a touch-screen capable of displaying interactive multimedia applications to the user, such as video cooking-step illustrations. The interactive computer alternately further includes a secondary storage device that provides food-related information to the user from a secondary storage media such as a CD-ROM or floppy disk.

Abstract: In an apparatus and method for transmitting a predefined set of information from a local station, operated by a user, to a remote station over a telephone connection, the set of information is stored and an audible request from the remote station for the set of information is presented to the user at the local station. A transfer signal, initiated by the user, that indicates that the user desires that the set of information be transferred to the remote station is generated. A circuit that is responsive to the transfer signal then transfers the set of information from the storing circuit to the remote station. A series of operational steps to be performed on a computer is used to effect the transfer of a predefined set of information from a local station to a remote station over a telephone line. An activation indicator, that indicates that a user desires the information to be transmitted, is generated in response to a user input at the local station.