A time traveler from the 1940s would find the modern kitchen mostly recognizable, which is unfortunate given how central cooking and eating are to the human experience. Technology has improved so many other aspects of society that it's puzzling why the kitchen has been resistant to change. Indeed, popular trends in cooking represent a retreat to anachronistic techniques in the belief that the past has more to offer than the future. In his talk, Young will offer a more optimistic vision for the future of the kitchen that his company is pursuing; a future where cooking tools learn to adapt to our individual needs and preferences and make it easier to cook the perfect meal. He will share some of what his team has learned from the millions of meals their customers have cooked and how their algorithms are leveraging ideas from applied mathematics, statistics, physics, and chemistry to do something as seemingly simple as poaching an egg.