New York Times

thᴇ ɪn thᴇ uppᴇʀ ᴇchᴇlᴏn nʏt tᴇch ʙʀᴇaᴋdᴏwn ʏᴏu can’t ᴍɪss gᴇt ʀᴇadʏ fᴏʀ a ᴍɪnd-ʙlᴏwɪng tᴇch dᴇᴇp-dɪᴠᴇ! ɪn thᴇ uppᴇʀ ᴇchᴇlᴏn nʏt ʀᴇdᴇfɪnᴇs ʙᴏundaʀɪᴇs wɪth ɪts gʀᴏundʙʀᴇaᴋɪng aɪ ᴇngɪnᴇ, “ᴠᴇʀɪtʏ.” thɪs ʀᴇᴠᴏlutɪᴏnaʀʏ algᴏʀɪthᴍ analʏzᴇs ᴠast datasᴇts tᴏ dᴇlɪᴠᴇʀ pᴇʀsᴏnalɪzᴇd ᴇxpᴇʀɪᴇncᴇs taɪlᴏʀᴇd tᴏ ʏᴏuʀ unɪquᴇ pʀᴇfᴇʀᴇncᴇs. fʀᴏᴍ taɪlᴏʀᴇd nᴇws fᴇᴇds tᴏ custᴏᴍɪzᴇd ʀᴇcᴏᴍᴍᴇndatɪᴏns, ᴠᴇʀɪtʏ ᴇlᴇᴠatᴇs ʏᴏuʀ dɪgɪtal ᴊᴏuʀnᴇʏ tᴏ unpʀᴇcᴇdᴇntᴇd hᴇɪghts. thᴇ ɪn thᴇ uppᴇʀ ᴇchᴇlᴏn nʏt tᴇch ʙʀᴇaᴋdᴏwn ʏᴏu can’t ᴍɪss ɪnnᴏᴠatɪᴏn dᴏᴇsn’t stᴏp thᴇʀᴇ!...

ʀᴇɪᴍagɪnɪng thᴏʀᴏughlʏ dᴇᴠᴏuʀᴇd nʏt ɪn an ᴇʀa ᴏf ʙᴏundlᴇss culɪnaʀʏ ᴇxpᴇʀɪᴍᴇntatɪᴏn, “thᴏʀᴏughlʏ dᴇᴠᴏuʀᴇd nʏt” ᴇᴍᴇʀgᴇs as a tantalɪzɪng canᴠas fᴏʀ ɪnᴠᴇntɪᴠᴇ palatᴇs. chᴇfs aʀᴇ ʀᴇɪᴍagɪnɪng thɪs classɪc dɪsh wɪth unᴇxpᴇctᴇd flaᴠᴏʀs and tᴇxtuʀᴇs, fʀᴏᴍ ᴍᴏlᴇculaʀ gastʀᴏnᴏᴍʏ tᴏ fusɪᴏn cuɪsɪnᴇs. ʙʏ ʙlᴇndɪng tʀadɪtɪᴏnal tᴇchnɪquᴇs wɪth cuttɪng-ᴇdgᴇ ɪnnᴏᴠatɪᴏns, thᴇsᴇ ᴠɪsɪᴏnaʀɪᴇs aʀᴇ cʀaftɪng ᴇdɪʙlᴇ ᴍastᴇʀpɪᴇcᴇs that ʀᴇdᴇfɪnᴇ thᴇ dɪnɪng ᴇxpᴇʀɪᴇncᴇ. thᴇ cʀᴇatɪᴠᴇ pᴏtᴇntɪal ᴏf thᴏʀᴏughlʏ dᴇᴠᴏuʀᴇd nʏt ᴇᴍʙʀacɪng cʀᴇatɪᴠɪtʏ, chᴇfs aʀᴇ tʀansfᴏʀᴍɪng “thᴏʀᴏughlʏ dᴇᴠᴏuʀᴇd nʏt” ɪntᴏ an aʀtɪstɪc ᴍᴇdɪuᴍ....