The huge rise in demand for good food is fulfilled by the introduction of customized menus and robotic chefs in restaurants. Artificial intelligence with the help of machine learning has resolved the problem of food pairing, newer flavour molecule generation, taste prediction and assessing workforce and the degree of food processing in very little time thus saving a lot of resources. The concept of food pairing by combining food ingredients with similar aroma and texture to create newer cuisines is made successful by various machine learning algorithms. Moreover, assessing the degree of food processing is very important to evaluate the adulteration level and thereby the food safety parameters in children and adults. In addition to this, this review paper also focuses on the integration of sensors and machine learning algorithms, a bioelectronic nose and bionic tongue which have been developed along with computer vision to decrypt the various ingredients and chemical molecules present in a cuisine.