My gastronomical palette’s never been too wide, nor do I forecast it ever will be.  I’ll attribute that to my kitchen illiteracy; fortunate for me, bright minds in the science world are whipping up robots better-versed at cooking: students and faculty members of Carnegie Mellon’s Human-Robot Interaction Group are developing Snackbot, billed by New York Times’ writer Ian Daly as “but one soldier in a veritable army of new robots designed to serve and cook food and, in the process, act as good-will ambassadors, and salesmen, for a more automated feature.”

Read Daly’s full article for more information on the Snackbot and other robot chefs.  Beep boop bop.