Daily Papers

This study explores the utility of various internet data sources to select among a set of template robot behaviors to perform skills. Learning contact-rich skills involving tool use from internet data sources has typically been challenging due to the lack of physical information such as contact existence, location, areas, and force in this data. Prior works have generally used internet data and foundation models trained on this data to generate low-level robot behavior. We hypothesize that these data and models may be better suited to selecting among a set of basic robot behaviors to perform these contact-rich skills. We explore three methods of template selection: querying large language models, comparing video of robot execution to retrieved human video using features from a pretrained video encoder common in prior work, and performing the same comparison using features from an optic flow encoder trained on internet data. Our results show that LLMs are surprisingly capable template selectors despite their lack of visual information, optical flow encoding significantly outperforms video encoders trained with an order of magnitude more data, and important synergies exist between various forms of internet data for template selection. By exploiting these synergies, we create a template selector using multiple forms of internet data that achieves a 79\% success rate on a set of 16 different cooking skills involving tool-use.

Learning specific hands-on skills such as cooking, car maintenance, and home repairs increasingly happens via instructional videos. The user experience with such videos is known to be improved by meta-information such as time-stamped annotations for the main steps involved. Generating such annotations automatically is challenging, and we describe here two relevant contributions. First, we construct and release a new dense video captioning dataset, Video Timeline Tags (ViTT), featuring a variety of instructional videos together with time-stamped annotations. Second, we explore several multimodal sequence-to-sequence pretraining strategies that leverage large unsupervised datasets of videos and caption-like texts. We pretrain and subsequently finetune dense video captioning models using both YouCook2 and ViTT. We show that such models generalize well and are robust over a wide variety of instructional videos.

Traditional cooking recipes follow a structure which can be modelled very well if the rules and semantics of the different sections of the recipe text are analyzed and represented accurately. We propose a structure that can accurately represent the recipe as well as a pipeline to infer the best representation of the recipe in this uniform structure. The Ingredients section in a recipe typically lists down the ingredients required and corresponding attributes such as quantity, temperature, and processing state. This can be modelled by defining these attributes and their values. The physical entities which make up a recipe can be broadly classified into utensils, ingredients and their combinations that are related by cooking techniques. The instruction section lists down a series of events in which a cooking technique or process is applied upon these utensils and ingredients. We model these relationships in the form of tuples. Thus, using a combination of these methods we model cooking recipe in the dataset RecipeDB to show the efficacy of our method. This mined information model can have several applications which include translating recipes between languages, determining similarity between recipes, generation of novel recipes and estimation of the nutritional profile of recipes. For the purpose of recognition of ingredient attributes, we train the Named Entity Relationship (NER) models and analyze the inferences with the help of K-Means clustering. Our model presented with an F1 score of 0.95 across all datasets. We use a similar NER tagging model for labelling cooking techniques (F1 score = 0.88) and utensils (F1 score = 0.90) within the instructions section. Finally, we determine the temporal sequence of relationships between ingredients, utensils and cooking techniques for modeling the instruction steps.

In this paper, we are interested in modeling a how-to instructional procedure, such as a cooking recipe, with a meaningful and rich high-level representation. Specifically, we propose to represent cooking recipes and food images as cooking programs. Programs provide a structured representation of the task, capturing cooking semantics and sequential relationships of actions in the form of a graph. This allows them to be easily manipulated by users and executed by agents. To this end, we build a model that is trained to learn a joint embedding between recipes and food images via self-supervision and jointly generate a program from this embedding as a sequence. To validate our idea, we crowdsource programs for cooking recipes and show that: (a) projecting the image-recipe embeddings into programs leads to better cross-modal retrieval results; (b) generating programs from images leads to better recognition results compared to predicting raw cooking instructions; and (c) we can generate food images by manipulating programs via optimizing the latent code of a GAN. Code, data, and models are available online.

Recent video generation models have shown promising results in producing high-quality video clips lasting several seconds. However, these models face challenges in generating long sequences that convey clear and informative events, limiting their ability to support coherent narrations. In this paper, we present a large-scale cooking video dataset designed to advance long-form narrative generation in the cooking domain. We validate the quality of our proposed dataset in terms of visual fidelity and textual caption accuracy using state-of-the-art Vision-Language Models (VLMs) and video generation models, respectively. We further introduce a Long Narrative Video Director to enhance both visual and semantic coherence in generated videos and emphasize the role of aligning visual embeddings to achieve improved overall video quality. Our method demonstrates substantial improvements in generating visually detailed and semantically aligned keyframes, supported by finetuning techniques that integrate text and image embeddings within the video generation process. Project page: https://videoauteur.github.io/

Self-supervised learning, dubbed the dark matter of intelligence, is a promising path to advance machine learning. Yet, much like cooking, training SSL methods is a delicate art with a high barrier to entry. While many components are familiar, successfully training a SSL method involves a dizzying set of choices from the pretext tasks to training hyper-parameters. Our goal is to lower the barrier to entry into SSL research by laying the foundations and latest SSL recipes in the style of a cookbook. We hope to empower the curious researcher to navigate the terrain of methods, understand the role of the various knobs, and gain the know-how required to explore how delicious SSL can be.

In the early 2000s, renowned chef Heston Blumenthal formulated his "food pairing" hypothesis, positing that if foods share many flavor compounds, then they tend to taste good when eaten together. In 2011, Ahn et al. conducted a study using a dataset of recipes, ingredients, and flavor compounds, finding that, in Western cuisine, ingredients in recipes often share more flavor compounds than expected by chance, indicating a natural tendency towards food pairing. Building upon Ahn's research, our work applies state-of-the-art collaborative filtering techniques to the dataset, providing a tool that can recommend new foods to add in recipes, retrieve missing ingredients and advise against certain combinations. We create our recommender in two ways, by taking into account ingredients appearances in recipes or shared flavor compounds between foods. While our analysis confirms the existence of food pairing, the recipe-based recommender performs significantly better than the flavor-based one, leading to the conclusion that food pairing is just one of the principles to take into account when creating recipes. Furthermore, and more interestingly, we find that food pairing in data is mostly due to trivial couplings of very similar ingredients, leading to a reconsideration of its current role in recipes, from being an already existing feature to a key to open up new scenarios in gastronomy. Our flavor-based recommender can thus leverage this novel concept and provide a new tool to lead culinary innovation.