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The Spoon

Daily news and analysis about the food tech revolution

Food Network

Amazon to Make Food Network Kitchen’s Video Cooking Classes Free on Fire Devices

If you’ve been stuck in a quarantine meal rut and want to learn how to cook something fresh and exciting, Amazon has some good news for you. Variety reports Amazon announced today that it is giving Food Network Kitchen to all Fire TV and Fire Tablet users in the U.S..

Launched last fall, Food Network Kitchen features live and on-demand cooking classes from its roster of celebrity chefs including Bobby Flay, Rachel Ray and Guy Fieri. A subscription to the service normally runs $4.99 a month or $39.99 a year.

If you’re among the more than 40 million active Fire TV or Tablet users however, Amazon is footing that bill — for a year, anyway. The e-commerce behemoth is paying Discovery, which owns Food Network, for all the subscriptions.

Food Network Kitchen has more than 2,300 on-demand cooking classes, but had to halt production of its live offerings because of the COVID-19 outbreak. Variety writes that the live shows will return at the beginning of May, though they will be shot in the home kitchens of its celebrity chefs, rather than in a studio.

In addition to cooking content, Food Network Kitchen also has shoppable recipes for an e-commerce component and will be launching a meal planning feature soon. Ingredients for meals can be purchased directly through the app via Amazon Fresh, Peapod or Instacart. Though given how sheltering in place has caused a national surge in grocery e-commerce (Amazon now waitlists new Fresh customers and Instacart is adding another 250,000 of its shoppers to keep up with demand), this feature may not be useful to consumers until things settle out.

One curious bit about today’s news is that reports only mention that the deal covers Fire TV and Fire Tablet users. Food Network Kitchen is also available on Amazon’s Alexa devices that feature a screen, like the Echo Show. Are those devices not included? We reached out to Discover to find out more. UPDATE: A Discovery rep told us that the offer will be extended to Echo Show customers later this year.

A Food Network exec told Variety that its app has been downloaded more than 5 million times since launch, and that both viewtime and subscriptions are up 50 percent each during this coronavirus lockdown. Free access to Food Network’s celebrity chefs combined with Amazon’s massive promotional capabilities should be a huge shot in the arm for the service.

If Discovery wanted to make even more of an impact, it would fast track a show about making bread.

Three Last-Minute Bits of Kitchen Tech That Could Make Your Thanksgiving Easier

If you are having stress dreams about hosting the Thanksgiving meal this year, take a deep breath. It’s going to be okay because we at The Spoon are here to help. While we can’t provide another pair of hands, we can point out some connected kitchen gear that could make your cooking easier and can still be overnighted to you in time for the T-Day.

MEATER THERMOMETER
The Meater is a connected meat thermometer that will let you keep track of your turkey’s internal cooking temperature via its mobile app. The device has a “whole turkey” setting, so you can stick the probe in and monitor your bird without having to open up the oven (losing all that heat) a bunch of times. You can buy a single Meater for $69, or the Meater Block ($269), which has four probes in case you’re cooking more than one turkey or need to coordinate the cooking of more than one meat.

The Anova Nano

ANOVA NANO SOUS VIDE
While you could certainly sous vide a whole turkey, that would take 24 hours and you’ve got enough going on. No, you can use the Anova Nano ($79) to help with other duties like keeping mashed potatoes warm. Make them the day before, and when it’s time to serve them up, load the potatoes into a bag and keep them at a precise temperature in the water bath to free up your oven for other cooking duties .

FOOD NETWORK KITCHEN
If you’re looking for inspiration or need some helpful tips with your trimmings, the Food Network Kitchen app delivers Food Network shows and live instruction from Food Network celebrity chefs. Tomorrow (Tues., Nov. 26th), for example, Martha Stewart will teach you how to make Herb Roasted Heritage Turkey, and Giada De Laurentis gives a class on making a holiday salad. You can watch on your iOS or Android device or on an Alexa Show. Even better, you can try Food Network Kitchen for free for 90 days ($6.99/month after that), so Thanksgiving and all your holidays are covered!

Do you have any bits of food tech that can alleviate the stress of Thanksgiving? Leave a comment and let us know!

Food Network Kitchen Isn’t the Peloton for Cooking, It’s Much Much Bigger Than That

The Food Network today announced the launch of its Food Network Kitchen video streaming service, which the network described as the “Peloton for Food.” I understand why they chose the Peloton analogy since it’s a combination of live and on-demand video classes delivered directly to your home.

But after speaking with Peter Faricy, CEO Global Direct-to-Consumer and Tyler Whitworth, SVP and GM Global Directo-to-Consumer at Food Network parent company Discovery today at an Amazon event, the Peloton comparison seems woefully insufficient. Food Network Kitchen isn’t just about video classes, it’s also about shoppable recipes, guided cooking and potentially creating an entirely new type of Food Network star.

If you missed this morning’s announcement, here’s the gist. Food Network Kitchen will offer 25 weekly live interactive cooking classes starring Food Network chefs, as well as more than 800 cooking classes and 3,000 instructional videos on-demand. Kitchen will launch at the end of next month in select cities for $7 a month via Amazon Echo devices with a screen as well as iOS and Android.

But you immediately begin to see the bigger ambitions at play here. Unlike a Peloton spin class, where you only need to bring yourself, to make a meal, you need ingredients and utensils, which are required before the class begins. As such, with Food Network Kitchen when you see a class you want to take, you’ll also be able to purchase all the food in a shoppable recipe and eventually the equipment you’ll need in order to follow along. And of course, with Amazon being a Food Network partner, getting those to you next-day won’t be a problem.

Another benefit of partnering with Amazon is the ability to tie in directly with Alexa, which has been integrated into a number of kitchen appliances. So in addition to an instructor telling you what to do, there is also an opportunity for the class to control your devices. When Bobby Flay says it’s time to pre-heat the oven, you can just have Alexa do it while you finish chopping onions (or whatever). When asked if this was on the product roadmap, Faricy told me with a big smile “It’s not available for launch. We love our partnership with Amazon.” So that’s definitely happening.

As such, this is a shot across the bow to startups like Innit and SideChef, which are also built around combining easy to follow video cooking instruction and guided cooking. Actually, it’s more like a direct blast as Food Network is able to leverage its huge brand, vast archive of content, and roster of celebrity chefs. Will this partnership with Amazon push out those existing startups?

Which brings me to the last way I think Food Network Kitchen is actually a much bigger deal than Peloton. With Kitchen, The Food Network migrates its dominance from the living room into the kitchen. Through its celebrities, it elevates instructional videos into must-see TV (Bobby Flay will show you how to cook ribs live!). In addition, just like Peloton has its own set of spin instructors stars, Food Network can create an entirely new generation of cooking show stars around specific demographics or cuisine. These shows will be cheaper to make and there will be much more data about what foods, instructors, and styles people like to make even more targeted programming.

Now, the question remains whether or not people will pay $7 a month (on top of all their other video subscriptions to Hulu, Netflix, etc.) for Food Network Kitchen. But given the ecosystem that Food Network is building around it, there’s also a good chance that people won’t classify this subscription as “TV” and more like a cooking add-on to bring some more excitement to their meals.

Regardless, Food Network has definitely not been spinning its wheels, and its Kitchen could be a game changer in the kitchen.

Discovery Announces Food Network Kitchen, a New Content, Recipe, and Grocery Platform

Have you ever watched Alton Brown or Ina Garten on Food Network and thought, “Wouldn’t it be great if these chefs were in my kitchen, walking me through the cooking process themselves, preferably over a glass of Chardonnay?”

You’re in luck, minus the Chardonnay. At today’s Amazon event in Seattle, Discovery, Inc., which owns Food Network, announced the impending launch of the Food Network Kitchen. The multi-faceted platform will offer 25 weekly live interactive cooking videos featuring celebrity Food Network chefs, as well as over 800 cooking classes and 3,000 instructional videos. It’s a separate, additional service from Food Network itself, which requires a cable subscription to watch.

Food Network Kitchen will launch in late October 2019 in select (unnamed) U.S. cities. The service will cost $7 per month. Subscribers will be able to access the content through voice control with Amazon Alexa and Echo devices, Amazon Fire TV, and iOS and Android mobile devices, with more device integrations to come in 2020. The platform also offers grocery delivery through Amazon Fresh.

In a press release sent to the Spoon, David Zaslav, President and CEO of Discover, Inc. called the Food Network Kitchen “not just another entertainment service” but something closer to “the ‘Peloton of Food.'” Like the fitness company’s streaming service, Food Network Kitchen will give users access not only to pre-recorded videos but also live instructional classes.

A lot of folks, myself included, watch Food Network not for actual cooking instruction but purely for entertainment. So I’m not sure how many people will want to cook along to Guy Fieri making chicken wings at 6 p.m. in their kitchen. However, the live aspect certainly has potential, especially if the Food Network includes a way for users to ask questions and have them answered via the chef in real time.

I’m also skeptical about whether kitchen purists who love watching chefs cook meals from scratch would also embrace next-gen technologies in the kitchen, like using Alexa to access recipes or ordering groceries online. Then again, kitchens are getting more and more connected as things like voice integration and grocery delivery grow more commonplace. As these connected tools become more frictionless, it’s likely that more traditionalist home chefs will embrace them, too.

Really though, this new platform demonstrates that Food Network is trying to evolve from just a television network and recipe hub to a more interactive, connected platform that meets consumers not on their couch but in their kitchen. Food Network Kitchen is the food and cooking brand’s first big push to go beyond the static screen and interact with consumers in this dynamic way — and I doubt it’ll be their last.

FoodNetwork.com’s Michelle Buffardi on Why Recipes (and Cooking) Won’t Be Obsolete

I can credit Food Network with kickstarting my obsession with food. When I was young I used to stay up and watch Emeril throwing his spices into pots with a “Bam!” and follow the fast-paced cooking challenges on Iron Chef. And of course cook along with all the recipes on FoodNetwork.com.

Back then, Food Network was one of the few players in the online recipe game. Now there’s a lot more competition, including new digital recipe sources like guided cooking apps and smart speakers. That’s why we’re so excited to have Michelle Buffardi, who oversees editorial and programming strategy for culinary content at FoodNetwork.com, Food.com and CookingChannelTV.com, speaking about the future of food media at the 2019 Smart Kitchen Summit next month.

Check out our Q&A with Buffardi below and get your tickets to see her in Seattle. Save 25 percent with code THESPOON25!

This interview has been lightly edited for clarity and grammar.

You oversee culinary content for FoodNetwork.com. What does a day in the life look like?
No two days ever look alike! A day could include brainstorms (those are the best meetings!) or greenlights for things like recipes for video or otherwise, holiday programming since we work several months in advance, new video series or chefs and hosts we want to work with for digital series. I also have many meetings with other teams, such as our product and tech teams, about site enhancements and other projects to make sure the content and tech come together for the best user experience.

When I’m not in meetings, I’m working on editorial calendars or plans for different platforms—my team works on content across our website and apps—researching trends and new talent. When I have time in my day, I stop by our test kitchen for a tasting, which is where our recipe developers present the recipes they’ve made that day for various digital needs and projects. We taste them and give feedback.

Consumers have a plethora of different platforms at their fingertips to discover recipes. How do you entice them to come to FoodNetwork.com?
Our fans come to us for two main reasons: our culinary credibility and our variety of chefs and hosts. We have recipes for anything anyone is looking for developed by the best chefs on the planet, such as chefs from linear shows or exclusive digital projects and chefs from our test kitchen who develop recipes, write how-tos and do product tests for us.

We work hard to make sure we have recipes and content for trends, special diets, every holiday and of course, weeknight dinner recipes specialized to popular appliances (like the InstantPot). No matter what people are looking for, we have it.

In addition to people coming to us from search, our amazing team is great at promoting all of our content on social media (Facebook, Instagram, Pinterest, Snapchat and Twitter), often with original content developed for each platform, and our editors work to share the best content in our weekly and daily newsletters. In short, we ensure that we’re giving our fans access to the best content in all of the places they visit and connect with us.

Two years ago at SKS Tyler Florence made the bold claim that the recipe is dead. What do you think?
I don’t want to disagree with Tyler! However, I don’t think cooking is dead, so I don’t think the recipe is dead. There is a trend, especially as more people gain confidence in the kitchen, of cooking without a recipe. That is winging it with familiar ingredients and methods, or taking a known recipe, like that stir-fry you have memorized, and swapping in different proteins, vegetables, sauces or seasonings.

The bowl and composed-food trends also lend themselves to no-recipe cooking — just layering delicious homemade or store-bought elements like grains, raw or roasted vegetables, sauces and salsa, roasted chicken or a fried egg. Even so, there are new cooks every day who need a recipe to get them going. Plus, even for experienced cooks, whenever we want to make something new or unfamiliar, we need that blueprint.

In short, I say the recipe is not dead; long live the recipe!

How do you think that recipes will continue to adapt to meet shifting consumer demands in the age of digitization and convenience?
This is so interesting and exciting to me. Recipes used to be made for magazines and consumer packaging, so they had to fit a specific format and word count. That’s not the case anymore. The formula is the same — people will always need to have the ingredients, measurements and the cooking method listed — plus a photo is important, too.

However, [I predict that] formats will change: recipes will start to look different depending on the platform they’re intended for, or will be written differently so that they can be read by a voice-enabled device, for example. The ways people consume information and the devices they use are constantly changing which means we’ll keep evolving the ways in which we deliver that information. Including recipes.

Want to see Michelle Buffardi speak about the future of the recipe in the digital age live? Get your tickets to SKS in Seattle on October 7-8th. We’ll see you there!

Hot Off The Press From #SmartKitchen17

We were lucky to have an incredible cadre of journalists at the Smart Kitchen Summit this year, many of them joining on stage as panelists and moderators. Including the event itself, we saw coverage of several company announcements that happened at SKS from groups like Kenmore and NutriBullet.

Here’s a quick highlight reel and some stories to read more about what happened at this year’s Summit:

SmartBrief highlighted the discussions around the future of food retail & grocery, saying:

“The future of food was the overarching topic of discussion at the Smart Kitchen Summit last week in Amazon’s backyard, Seattle, Wash., and while many sessions honed in on new appliances in the consumer kitchen and new technologies to make cooking easier, one session focused on the future of grocery. Focusing on the consumer and how their behavior, demands and perceptions have changed to influence the industry today, Erik Wallin, co-founder of Northfork, a Sweden-based personal shopper service for retailers; Josh Sigel, COO of Innit; and Mike Lee, founder of The Future Market, a forecasting agency that builds concept products and experiences to imagine what the world of food will look like in the next 10-25 years, spoke about the challenges and opportunities that technology represents for the food retail industry.”

Digital Trends covered several new product announcements at SKS, including GE FirstBuild’s introduction of precision bakeware and NutriBullet’s new smart blender.

From the FirstBuild announcement:

“While it won’t be ready for Thanksgiving at your relatives’ abode, GE Appliances and FirstBuild will soon release a line of smart Precision Bakeware — pans that alert you when the brownies are done via an app. FirstBuild was at the Smart Kitchen Summit in Seattle this week to announce the new products. There are smart pans, ovens, and grills, but this is one of the few pieces of the connected kitchen focused on baking.”

From the NutriBullet story:

NutriBullet, along with Perfect Company, wants to make keeping tabs on nutrition a bi”t more seamless with its new NutriBullet Balance blender. The smart blender — introduced this week at the Smart Kitchen Summit in Seattle — has an accompanying app and integrated scale and can recommend recipes based on what you like and your diet.”

CNET’s Ashlee Clark Thompson was on hand not only to moderate a stellar panel on the role of the display (countertop, on fridges, etc) will play on video content for the kitchen, she was also cranking out stories for CNET on announcements like Kenmore’s lineup of smart kitchen appliances. From the piece:

“Kenmore, the appliance brand owned by Sears, has strengthened its ties to Amazon. Its new line of internet-connected refrigerators will work with the Alexa voice-activated digital assistant, the company announced this week at the Smart Kitchen Summit in Seattle.

The Wi-Fi-enabled refrigerators will send alerts to your phone if you leave a door open, when you need to replace a filter and if there are power outages. You’ll also be able to adjust your freezer and refrigerator temperatures when you’re away.”

Celebrity chef and Food Network star stopped by to chat with the NYT Cooking Executive Director Amanda Rottier on stage at SKS and discussed the role of technology and recipes and how the former is impacting the latter. Food & Wine covered their talk and Florence’s announcement that he is joining Innit as their Chief Content & Innovation Officer:

“‘Recipes served a purpose back in the day,” Florence told the audience “but inflexible recipes don’t work with the modern lifestyle anymore.’ Today’s recipe content is one dimensional because it doesn’t know who I am, my family’s nutrition needs and likes/dislikes, the food I have in my fridge, or the appliances I have in my home.’

Innit, on the other hand, does know all of these things. The smart kitchen maker aims to use technology to create a centralized hub for the kitchen, from software that knows what groceries you just bought and can suggest combinations and preparations based on your taste, to automated stoves and ovens that cook the food while you’re away.”

We were excited to have New York Times National Food Correspondent Kim Severson at the Smart Kitchen Summit this year to scope out how tech might be changing cooking for mainstream consumers. While Severson was skeptical about the role of technology and if the vision from some at SKS was took focused on replacing what people love about cooking, it’s always great to have insight from journalists who have their finger on the pulse of consumer behavior.

Severson’s piece in the NYT included:

“The conference, now in its third year, brings together people on the front lines of kitchen technology to try to figure out how to move the digital revolution deeper into the kitchen. The kitchen is where Americans spend 60 percent of their time at home when they are not sleeping, said Yoon Lee, a senior vice president at Samsung. That’s why so many tech companies are focused on it.

Almost everyone here this week at Benaroya Hall, the home of the Seattle Symphony — whether an executive from a major appliance manufacturer, a Google engineer or a hopeful young entrepreneur with a popular Kickstarter concept — agreed that it was only a matter of five to 10 years before artificial intelligence had a permanent seat at the dinner table.”

Huge thanks to all our friends in the press who attended the 2017 Smart Kitchen Summit, we look forward to sharing insights into next year and beyond about the future of cooking, food and the kitchen.

Food Network, Scripps Takes a Small Step into the Guided Cooking Fray

Food Network is jumping on board the guided cooking bandwagon. Well, sort of.

The folks at Scripps Lifestyle Studios have taken the long-time Food Network app, In the Kitchen, and added a voice assistant to its functionality. The logic behind the update was that many cooks can’t easily interact with their digital screens when their hands are immersed in dough or other sticky, gooey food prep items. The add-on feature called “Cook with Me,” uses a one-way voice assistant named “Sage” (clever, huh). A cook starts by searching on his or her favorite Food TV recipe.  By using the “Cook with Me” feature, the chef simply says “Sage, next,” and the step-by-step instructions will move on to the next screen.

Yes, it is cool except for the fact the app does not speak the steps; the home chef must read the screen to move from slicing vegetables to adding cheese (in the case of Fresh Corn Tomato Salad). There is an ingredients tab for the recipe which lists everything you will need to make Fresh Corn Tomato Salad. However, the ingredients list section is not voice enabled.

While a cool, new feature, “Cook with Me” offers some ergonomic issues, especially for those who only own small screen digital toys such as an iPhone. Those with micro-sized kitchens (and less-than-perfect visual acuity) may be hard pressed to find the perfect spot to use the app without straining their eyes. It is, however, a small step toward Food Network recognizing the need for guided cooking technology.

Food Network and Scripps may have a long way to go to compete with a host of smart early adopters who has hooked up with Amazon to use its Echo voice assistant set of products to provide recipe search and step-by-step cooking instructions but they are making progress elsewhere. For example, the company recently announced it has updated its popular Alexa skill for the new Amazon Echo Show, making it easier for users to get inspired, explore what they’re in the mood for, and enjoy recipe videos and preview images that enhance the value and enjoyment of their cooking experience.

Heading the pack of those aligned with Amazon’s Echo (aka Alexa) in the world of step-by-step guided cooking is Meredith’s Allrecipes.

Introducing the AllRecipes Skill for Amazon Alexa! | Cooking Skills | Allrecipes.com

While perhaps not powered by Food Network’s roster of celebrity chefs, the Echo-Allrecipes functionality is rather robust. Cooks can search for recipes or ideas by ingredient or sets of ingredients. Need something cooked in a short time frame—just tell Alexa and she (it is a woman’s voice, after all) will comb through the tens of thousands recipes and find a suitable one for any purpose. If you’re using the Echo Show visual skill and the recipe has a video, you can use your voice to watch the video, pause when you need it, watch it again.

For Amazon—especially with its recent Whole Foods bid—guided, interactive cooking is one more weapon in the home grocery delivery business. “Allrecipes, I’d like to make a soufflé….Wait, I don’t have any eggs…Please send me over a dozen Grade A-s.” Within 30 minutes, Amazon Fresh pulls up to my house. You get the picture.

As with anything that Amazon touches, the data is as important as any element of the applications. It’s not clear what data-sharing agreement exists between publisher Meredith and the Seattle digital retailer. The opportunity for the home cook asking for recipes can yield significant data Amazon could use to sell. This could range from cookware and small appliances to specialty food products.

Google Home is not without its recipe skills. The search engine giant has teamed up with Bon Appetit, The New York Times and Food Network to amass a cache of around five million recipes.

And of course, there’s always Microsoft’s Cortana. Having just quietly launched their own hardware product, the software giant across Lake Washington from Amazon can’t be left out of the picture entirely. At the time of the launch of the Invoke in May, The company has five AI skills that are food related, with guided cooking offered via Food Network, Cook.ai and mixology from Bartender.

Scripps Networks Buys Online Food Content Startup Spoon University

The world of food content can easily be divided into two camps: the traditional media houses who have access to warehouses of recipe-based content and the digital media startups using social and video to help a new generation of home chefs. Today, Scripps Network, parent company of Food Network, HGTV and the Cooking Channel has acquired digital food media startup Spoon University.

Spoon University was started by Techstars alums Mackenzie Barth and Sarah Adler who founded the company as a magazine while undergrads at Northwestern. The two created a selective content platform that allowed college students to create, upload and share their food videos – after they applied and were accepted. Barth and Adler raised $2m in 2015, positioning themselves as the Food Network for millennials and were accepted to the popular Techstars accelerator program. Spoon University started with 3,000 volunteers contributing to the platform and has grown to support 4 million daily website visitors and “tens of millions” of viewers across social platforms. Every college chapter contributes original content to the site, including recipes, reviews of restaurants, news and events and tips to make cooking simple and fun.

The terms of the deal between Spoon University and Scripps Network were not disclosed, but the announcement indicates the Spoon team will continue daily operations and exist as a separate division, reporting to the company’s head of Scripps Lifestyle Studios. Reuters talked to a source who speculated the deal was worth around $10 million. “Food Network has always been a brand that we have looked up to, and over time we have seen that our teams share similar energy, curiosity and passion,” commented CEO and co-founder Mackenzie Barth.

The move by Scripps is a smart way for the powerhouse network to move faster into the digital food content space, an area where Spoon University competitors like Tastemade and Buzzfeed’s Tasty are battling be the go-to resource for home chefs. Stations like the Food Network and Cooking Channel have historically relied on TV programming to monetize content with advertising sales. With cable subscriptions declining and a huge uptick in the use of online recipes and crowdsourcing via social media to figure out “what’s for dinner?” companies like Scripps have to innovate in order to keep up with a new generation of cooks.

According to the announcement, Scripps Network’s efforts to move reach younger audiences and create revenue streams on digital platforms have been paying off. With the launch of their digital division, “Scripps Lifestyle Studios,” in late 2015, the network claims to have delivered 5 billion video views across all shows and content areas.

Kathleen Finch, Scripps Networks Interactive’s Chief Programming, Content & Brand Officer added, “Food Network has become a significant force in digital and social food storytelling over the course of the last year, and this acquisition will provide us with the opportunity to build content, community and brand as we seek to accelerate our strategy in the sector.”

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Want to hear about the future of food, cooking and the kitchen? Come to the Smart Kitchen Summit. 

Ok Google, What’s For Dinner?

When Google Home first arrived on the scene, Mike and Ashley speculated on the Smart Kitchen Show about how it would stack up against Amazon Echo. Amazon’s big entrance into the smart home, Echo came with convenient functions like timers, grocery lists, playing on-demand streaming music and radio services and eventually included recipe skills. It was an ideal device to sit on your kitchen counter.

Google introduced its answer to Echo but at first lacked the functionality that Echo has grown to enjoy due to its open API and thousands of skills developed by third parties. One of those skill areas that’s seen growth is in food & beverage, especially recipes. But this week, Google partnered with big food content houses like the Food Network, New York Times and Bon Appetit to give Home users access to over 5,000 recipes that can be read step by step by the Google Assistant.

The interesting thing about Google Home’s announcement is the way Google is adding functionality to its device. Amazon’s Alexa relies on skills developed by other companies – in order to get access to Allrecipes content, for example, you have to enable that skill in your app before you can use it.

Google takes a different approach; if you have a specific recipe you want to look up, you can head to the Google Assistant app on your phone, pick it out and send it to Google Home to walk through. So a component of this feature still involves your phone – unless you want suggested recipes, and then you can just ask “Ok Google, let’s make spaghetti” and Google’s Assistant will suggest a recipe for you. That suggestion feature, enabled without any input on the part of the user, is fairly unique.

The process is a little more intuitive and baked into the platform than Alexa skills, which sometimes can be clunky depending on how the developer choose to integrate. Some skills require you to say “Alexa, ask (brand/company) to XYZ” which is an awkward way to speak and harder to remember.

Google also choose powerhouse brands to partner with for this integration – collectively, Food Network, NYT and Bon Appetit have amassed loads of food content through the years and probably have recipes for just about anything you’d want to cook. In fact, these and other publication and content houses are constantly thinking about how to leverage their digital warehouses of recipes and food knowledge and partnerships like these are easy ways to make money outside of traditional advertising.

According to Google, the feature will start rolling out in the coming days. We’ll finally be able to say – Ok Google, let’s eat.

The Year in Food Delivery

Despite a distinct cooling off of investment in the food delivery space this year, some big names like Uber, Google, and David Chang threw their hats in the ring.

That’s because the online food delivery market is estimated around $210 billion, with companies like FreshDirect raising $189 million in the past 12 months. It’s become such a pervasive part of our way of life that Google even added a food-delivery shortcut to Maps. And there are plenty of food-delivery crowdfunding projects to go around.

But enough with the numbers. Here are the highlights in this space over the past 12 months.

More Big Players Joined the Party

This year everyone wanted a piece of the pie. Google started to ship fresh food to customers in California through Google Express. Instacart and the Food Network launched a meal-kit delivery service, and Square acquired startup Maine Line Delivery in Philadelphia to boost Caviar. Meanwhile Facebook and Foursquare made it easier to order food from within their apps through Delivery.com.

NYC darling chef David Chang decided to blow up the entire idea of a nice restaurant by launching Ando, a restaurant that only does deliveries, and he raised the bar on delivery food everywhere by launching Maple, his own delivery service that promises a daily delicious menu.

Plus, where would the year be without a few gimmicks? Taco Bell and Whole Foods both came up with ChatBots that help you order food or suggest recipes, respectively, solely through the power of emojis. And Domino’s will now let you order pizza with one tap on your Apple Watch.

The Year of UberEats

So far I haven’t mentioned the biggest player, though: Uber. The company has had quite the year in food delivery. It shut down Instant Delivery in New York City, then launched UberEats in both the U.S. and London. Next UberEats drivers staged protests over the way the pay structure has been changed, and in November a courier filed a lawsuit against the company for missing food delivery tips. Yikes.

All of this commotion from big names and turmoil within UberEats suggest that the food delivery space is still young enough that no one has solved some of the primary problems within it. Companies are grabbing on to any stronghold they see (emojis! self-driving trucks! drones! more drones!), without regard to the longevity of the solution. Uber has faced the brunt of this fast-paced growth, but we expect to see more struggles in the coming years for other players as well.

Eat Local

This year the quest to eat healthily expanded even more into food delivery. Whole Foods hinted at a “meal solution spectrum” with some sort of delivery component in the future. Good Eggs, which many thought was defunct by this point, rose from the ashes with a $15 million round of funding to help it deliver local, quality food.

And Amazon, never one to be shown up, expanded its Amazon Fresh program to Boston, among other major cities. The difference here is that Boston customers can shop from local markets, a feature that we imagine will be implemented elsewhere if it’s successful in Beantown.

You Say Potato, I Say Share Economy

In such a young and moneyed space, different business models are flying around faster than those drones I mentioned earlier.

Some want to deliver fresh ingredients to customers to help simplify cooking at home. Juicero, for example, delivers prepackaged ingredients for green juice, made in its blender that doesn’t even require cleaning. Similarly, Raised Real wants to deliver ingredients for homemade baby food, thereby making it that much easier to make your baby’s food from scratch (sounds ambitious to me).

Speaking of raising babies and tapping new markets, Drizly raised $15 million for its liquor delivery service, among other parts of its ecommerce model. And DoorDash added alcohol to its food delivery options in California (what about the rest of us?!).

Meanwhile Foodhini calls itself a “for profit social enterprise” and delivers ethnic food made by immigrant chefs: Foodhini and the chefs each receive $2.50 from each meal, after costs.

And BringMe wants to out-Uber Uber by combining delivery with the share economy in Fairfax, VA, enlisting regular folks to deliver food as “bringers.” There are already a few models out there like this, such as Favor in Texas and Tennessee, and we expect to see more too.

Of course, while all of these business models are innovative and interesting, none of them beat the ultimate and original delivery food: pizza.