I asked kagi’s llm for a recipe on theater quality popcorn (which I do all the time), and it gave the basic recipe (though it suggested butter, when clarified butter is superior in my opinion) with a list of tips. I’ve been having trouble with unpopped kernels (maybe a few dozen per batch), and one of the tips pointed to an excellent tutorial on avoiding unpopped / burnt kernels:

https://www.simplyrecipes.com/recipes/perfect_popcorn/

This took me far less time than watching YouTube videos, since that’s one of 5 references the LLM summary included, and the other 4 are information I didn’t need.