Comment by goosejuice

In terms of temp and time surely if you know enough to judge it's correctness, you would not need it in the first place? Code correctness is rather objective and easily testable. Cooking is rather subjective and only testable with great effort and time. I just checked 4 models on a 4lb pork shoulder in an oven. Flash was super off, suggesting you could pull at 145-150F for a sliced roast. Yeah, you could and it would fucking suck. The per lb time and total time also didn't add up. The others were better but varied. Only one (opus) thought to ask if it was bone-in. If you're very specific you could certainly have it aggregate a bunch of recipes to get a sense of what's close to a good answer, but ultimately it depends on what sources it chooses.

I could see LLMs being helpful to explore what's out there, like finding similar dishes or dishes involving a specific set of ingredients or dishes involving a particular technique, but a pretty poor tool for the actual technicalities of cooking or more importantly the uniquely personal aspects of food culture.

I dunno. I'd just buy larousse and on food and cooking.