Frosting: Imagine a dessert that’s a little like a scientist—sensing the room’s heat with a tiny infrared sensor, reading the eater’s heart rate with a smart watch, then tweaking its sugar level or spice mix in real time. You’d need a micro‑controlled mixer, a reservoir of flavor gels, and a recipe database that can re‑order itself on the fly. It’s exciting, but I’d warn you the algorithm might get sentimental if someone’s feeling too salty about a breakup—maybe a fallback “comfort mode” that just doubles the chocolate. Still, the idea of a living, edible algorithm? It’s the kind of thing that would get both the kitchen and the lab in a sweet debate.