Daily Papers

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.

"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.

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.

Motivation: Emerging drug-drug interaction (DDI) prediction is crucial for new drugs but is hindered by distribution changes between known and new drugs in real-world scenarios. Current evaluation often neglects these changes, relying on unrealistic i.i.d. split due to the absence of drug approval data. Results: We propose DDI-Ben, a benchmarking framework for emerging DDI prediction under distribution changes. DDI-Ben introduces a distribution change simulation framework that leverages distribution changes between drug sets as a surrogate for real-world distribution changes of DDIs, and is compatible with various drug split strategies. Through extensive benchmarking on ten representative methods, we show that most existing approaches suffer substantial performance degradation under distribution changes. Our analysis further indicates that large language model (LLM) based methods and the integration of drug-related textual information offer promising robustness against such degradation. To support future research, we release the benchmark datasets with simulated distribution changes. Overall, DDI-Ben highlights the importance of explicitly addressing distribution changes and provides a foundation for developing more resilient methods for emerging DDI prediction. Availability and implementation: Our code and data are available at https://github.com/LARS-research/DDI-Bench.

We present Epicure, a family of three sibling skip-gram ingredient embeddings retrained from scratch on a multilingual recipe corpus. We aggregate 4.14M recipes from 11 sources spanning seven languages, English, Chinese, Russian, Vietnamese, Spanish, Turkish, Indonesian, German, and Indian-English, and normalise the raw ingredient strings to 1,790 canonical entries via an LLM-augmented pipeline. A 203,508-edge ingredient-ingredient NPMI graph and an 80,019-edge typed FlavorDB ingredient-compound graph, 2,247 typed compound nodes across 15 categories, seed three Metapath2Vec variants that share architecture and hyperparameters and differ only in the random-walk schema: Cooc walks the co-occurrence graph only, Chem walks the typed compound metapaths only, and Core blends both via injected ingredient-ingredient walks at controlled mixing, placing each model at a distinct point on the chemistry-vs-recipe-context spectrum.

In grocery e-commerce, customers often build ingredient baskets guided by dietary preferences but lack the expertise to create complete meals. Leveraging recipe knowledge to recommend complementary ingredients based on a partial basket is essential for improving the culinary experience. Traditional recipe completion methods typically predict a single missing ingredient using a leave-one-out strategy. However, they fall short in two key aspects: (i) they do not reflect real-world scenarios where multiple ingredients are often needed, and (ii) they overlook relationships among the missing ingredients themselves. To address these limitations, we reformulate basket completion as a set-to-set (S2S) recommendation problem, where an incomplete basket is input into a system that predicts a set of complementary ingredients. We introduce S2SRec2, a set-to-set ingredient recommendation framework based on a Set Transformer and trained in a multitask learning paradigm. S2SRec2 jointly learns to (i) retrieve missing ingredients from the representation of existing ones and (ii) assess basket completeness after prediction. These tasks are optimized together, enforcing accurate retrieval and coherent basket completion. Experiments on large-scale recipe datasets and qualitative analyses show that S2SRec2 significantly outperforms single-target baselines, offering a promising approach to enhance grocery shopping and inspire culinary creativity.

Nutrition estimation of meals from visual data is an important problem for dietary monitoring and computational health, but existing approaches largely rely on single images of the finally completed dish. This setting is fundamentally limited because many nutritionally relevant ingredients and transformations, such as oils, sauces, and mixed components, become visually ambiguous after cooking, making accurate calorie and macronutrient estimation difficult. In this paper, we investigate whether the cooking process information from egocentric cooking videos can contribute to dish-level nutrition estimation. First, we further manually annotated the HD-EPIC dataset and established the first benchmark for video-based nutrition estimation. Most importantly, we propose V-Nutri, a staged framework that combines Nutrition5K-pretrained visual backbones with a lightweight fusion module that aggregates features from the final dish frame and cooking process keyframes extracted from the egocentric videos. V-Nutri also includes a cooking keyframes selection module, a VideoMamba-based event-detection model that targets ingredient-addition moments. Experiments on the HD-EPIC dataset show that process cues can provide complementary nutritional evidence, improving nutrition estimation under controlled conditions. Our results further indicate that the benefit of process keyframes depends strongly on backbone representation capacity and event detection quality. Our code and annotated dataset is available at https://github.com/K624-YCK/V-Nutri.