Category: Topics
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CookUnity has acquired Cookin, an online chef culinary commerce platform based in Toronto, the two companies announced this week. CookUnity, a New York City-based platform that delivers chef-created meals to consumers, will integrate Cookin’s 1,500 creators—ranging from home cooks to restaurant chefs—operating across 40 U.S. states and 10 Canadian provinces into their network of chef…
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If there’s one appliance category in the kitchen that’s stayed stuck in time, it’s the refrigerator. Sure, cool new features like see-through doors and touchscreens have been added to some models, but in reality, the fridge has largely remained the same for most of the past century: a big, cold box where we put food…
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After earning a PhD from MIT, Sam Calisch spent much of the past decade advocating for electrification and shaping climate policy as a lobbyist. His efforts included helping start Rewiring America, an organization focused on electrifying homes, businesses, and communities, as well as co-writing Electrify, a book about electrification, and a series called Circuit Breakers…
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Earlier this month, kitchen startup Combustion announced several upgrades to its product lineup, including a second-generation precision thermometer that can withstand temperatures up to 900°F and a new connected display that, for the first time, incorporates Wi-Fi into the Combustion product mix. In addition to the thermometer and display updates, the company introduced a new…
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The long, convoluted, and increasingly dark tale of the acquisition of Instant Brands (the maker of the Instant Pot) by Cornell Capital took another turn last week with the filing of a complaint on behalf of the company’s creditors to recoup up to $400 million in losses. The filing alleges that Cornell Capital LLC and…
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Last week, Anova announced the second generation of its Precision Oven, just over four years after it began to ship the first generation Precision Oven. The Anova Precision Oven 2.0 is packed with a number of new features, including an in-oven camera and Anova Intelligence, a suite of new AI features designed to power new…
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This week, Brava, a company that makes countertop consumer appliances that cook with light, has announced the launch of the first major update to the software since 2021. The biggest change announced is the ability to fully access and control the Brava through the app. Unlike previous versions, which required some interaction with the Brava’s…
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This past week in Japan, Sony unveiled a project they’ve been developing in secret called Roku Shoku, a culinary recording system designed to capture exactly how a chef prepares a meal. The system also serves as a guidance tool, helping casual or inexperienced cooks create dishes with the precision of an expert with years of…
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Here at The Spoon, we’ve covered hundreds of restaurant operators over the past half-decade, in part because we love restaurants and restaurant tech, but mostly because restaurant operators are some of the most creative and hard-working entrepreneurs in the food business. The truth is they have to be. There’s no business changing faster than the…
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Sidewalk robotic delivery Starship Technologies announced this week they are teaming up with Bolt, a European multiplatform delivery company, to launch a new food delivery service using Starship’s autonomous robots in Tallinn, Estonia. The launch, centered in Tallinn, has the potential to reach up to 180,000 residents according to Bolt. Starship’s robots will operate from…
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Last month, smart kitchen startup Ome launched its second generation smart knob, a retrofit device that gives gas or electric stoves the ability to be turned off remotely. The new knob comes three years after the company fulfilled the delivery for its first-generation knob (under the company’s then-name, Inirv), which was the culmination of a…
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In the most recent episode of the Spoon Podcast, I caught up with food scientist Ali Bouzari to discuss his work and get his thoughts on new technologies that are helping to shape the future of food. I first met Bouzari when he spoke at the Culinary Institute of America a few years ago about…
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