Compare Grok Code Fast 1 by xAI against Llama 4 Maverick by Meta AI, context windows of 256K vs 1.0M, tested across 26 shared challenges. Updated February 2026.
21 challenges
Tests an AI's ability to generate vector graphics
Tests an AI's ability to create detailed SVG illustrations of gaming hardware
Tests an AI's ability to generate a complete, working landing page
Recreate an interactive, classic Mario level in a single HTML file.
Tests an AI's ability to replicate an existing UI with Tailwind CSS
Tests an AI's ability to create interactive web elements
Tests an AI's ability to create a detailed world map in SVG format
Generate a unique and simple recipe with common ingredients.
Create a starter plan for improving long-term health.
Recreate a classic, retro, macOS Desktop UI — make it interactive and nostalgic, make it as interactive as you can, you can be creative.. Feel free to showcase your skills. The entire application must be a single-page self-contained HTML file.
Develop a cutting-edge 3-month longevity plan for a biohacker.
This plan is designed for an experienced biohacker seeking to optimize longevity, physical performance, and cognitive function through evidence-based, cutting-edge strategies. It integrates advanced nutrition, supplementation, exercise, stress management, and technology. Disclaimer: This is not medical advice. Consult a healthcare professional before starting, especially for supplements or intense protocols, as individual responses vary. Monitor for side effects and adjust based on biomarkers.
The plan is structured in 3 monthly phases, each building on the last. Focus on progressive overload in training, dietary adaptation, and biofeedback integration. Track key metrics (e.g., body composition, HRV, cognitive tests) via wearables like Oura Ring, Whoop Band, or Garmin devices. Use apps like Levels Health for glucose monitoring or HeartMath for HRV.
This plan leverages hormesis, mitochondrial biogenesis, and epigenetic modulation for longevity. Progress iteratively, prioritizing sleep (7-9 hours) and hydration. Track side effects and discontinue if needed. For best results, pair with professional testing (e.g., DEXA scans, blood panels). Adapt based on your data for true biohacking optimization.
3-Month Longevity Plan for Biohackers
Disclaimer: Before starting any new supplement or exercise regimen, consult with a healthcare professional to ensure safety and suitability.
Month 1: Optimization and Baseline Establishment
Month 2: Intensification and Refining
Month 3: Peak Performance and Long-Term Optimization
Additional Recommendations:
Action Plan:
By following this comprehensive 3-month plan, biohackers can optimize their longevity, physical and cognitive performance, and develop a robust foundation for long-term health and well-being.
Design an innovative, multi-component dish worthy of a 3-star Michelin restaurant.
This dish, "Bioluminescent Tide," evokes the ethereal glow of marine bioluminescence meeting the earthy depths of ancient forests. It symbolizes the unseen currents connecting oceanic and terrestrial realms, where the primal salinity of the sea intertwines with the subterranean richness of the soil. The unusual pairing of lamb (a land-bound emblem of wilderness) with seaweed (an oceanic forager) creates a harmonious tension—salty umami from the sea clashing yet complementing the fatty, gamey depth of lamb. Advanced techniques like sous-vide precision, spherification, and dehydration transform raw elements into luminous, textural symphonies. The plating presents a nocturnal seascape: dark voids representing abyssal depths, punctuated by glowing elements mimicking bioluminescent algae. This multi-course composition (served as a single, elaborate plate) is designed for a Michelin 3-star experience, emphasizing seasonality, innovation, and sensory interplay, with each component building a narrative of hidden ecosystems.
The dish comprises four interlocking components: a sous-vide lamb loin with seaweed crust, a spherified seaweed caviar, dehydrated seaweed crisps with truffle dust, and a fermented mushroom broth. Serves 2 as a main course; prep time 4-6 hours (including sous-vide and resting); cook time 30 minutes. Total time: 5-7 hours.
Technique: Precision sous-vide cooking ensures tender, evenly cooked lamb, enhanced by a dehydrated seaweed crust for textural contrast and oceanic flavor infusion. This creates a "land-meets-sea" fusion, with the lamb's gaminess amplified by briny seaweed.
Preparation (30 minutes): Pat dry a 400g lamb loin (trimmed of excess fat). Season generously with sea salt, black pepper, and a pinch of smoked paprika. Vacuum-seal in a sous-vide bag without marinade to maintain purity.
Cooking (2 hours): Preheat a sous-vide water bath to 56°C (133°F) for medium-rare. Submerge the bag and cook for 2 hours. Remove and chill in an ice bath for 10 minutes to halt cooking, then pat dry.
Seaweed Crust Assembly (20 minutes, plus dehydration): In a food processor, blend 50g dried nori seaweed with 20g breadcrumbs, 10g sesame seeds, and 5g garlic powder until powdery. Dehydrate this mixture in a dehydrator at 50°C (122°F) for 1-2 hours until crisp (or oven at lowest setting). Press the dehydrated crust onto the lamb loin, searing briefly under a broiler (high heat, 1-2 minutes per side) for a golden, crunchy exterior.
Serving Prep: Slice the lamb into 8-10 thin medallions just before plating. Rest for 5 minutes to retain juices.
Technique: Spherification encapsulates seaweed essence into "caviar" pearls, using molecular gastronomy for a popping, oceanic explosion that pairs unusually with the lamb's richness, mimicking bioluminescent orbs.
Preparation (30 minutes, plus setting time): Create a seaweed "liquid" by simmering 100g fresh kelp or nori in 500ml vegetable broth with 5g miso paste for 20 minutes, then strain and cool to room temperature. This yields a concentrated umami base.
Spherification (20 minutes): Dissolve 2g agar-agar in the cooled seaweed liquid over low heat (stirring until fully incorporated). Using a pipette or syringe, drop small droplets (1-2mm) into a calcium chloride bath (prepared by dissolving 5g calcium chloride in 500ml cold water, chilled in the fridge for 30 minutes). Spheres will form instantly—remove with a slotted spoon after 1 minute, rinse in fresh water, and store in seaweed-infused oil until plating. (Spheres keep for 24 hours refrigerated.)
Note: This technique requires a molecular gastronomy kit; source agar-agar from specialty stores. Yield: About 200 pearls; use sparingly for elegance.
Technique: Dehydration concentrates flavors into shatter-crisp crisps, an advanced preservation method that elevates seaweed into a refined, edible art. Paired with truffle dust, it bridges earthy forest depths with marine salinity, adding a subtle, unusual fungal-sea contrast to the lamb.
Preparation (1 hour, plus dehydration): Thinly slice 100g fresh nori or kelp into 5cm squares. Toss with a light coating of olive oil, sea salt, and finely grated black truffle (or truffle oil spray for intensity).
Dehydration (2-4 hours): Arrange slices on a dehydrator tray (or parchment-lined baking sheet in a low oven at 50°C/122°F). Dehydrate until brittle and translucent (2-4 hours, checking for crispness). Cool and store in an airtight container.
Finishing: Just before plating, dust with additional micro-grated black truffle for a powdery, aromatic finish. (Truffle enhances the unusual pairing by introducing terrestrial fungi to oceanic seaweed.)
Technique: Fermentation infuses depth and probiotic complexity, creating a velvety broth via reduction and stabilization with xanthan gum—a modernist twist for silky texture without cream. It grounds the dish, uniting lamb's earthiness with seaweed's brine in a savory tide.
Preparation (24-48 hours fermentation + 30 minutes cooking): Finely chop 200g shiitake mushrooms and ferment in a jar with 50g white miso paste, 20g sugar, and 100ml water for 24-48 hours at room temperature (stir daily; it will bubble and develop tangy umami).
Broth Cooking (30 minutes): Strain the fermented mixture (reserve solids for another use). Simmer the liquid with 500ml vegetable stock, 50g seaweed scraps (from earlier components), and a bay leaf for 20 minutes. Blend smooth, then whisk in 0.5g xanthan gum for thickening. Season with soy sauce and a touch of rice vinegar. Strain through a fine mesh for clarity; cool to lukewarm.
Serving Prep: Reheat gently before plating.
Arrange on a large, matte-black ceramic platter (12-inch diameter) to evoke abyssal darkness. Drizzle the fermented mushroom broth in a swirling pool at the center, representing a tranquil tide pool. Fan the sous-vide lamb medallions around the edge, like shorelines emerging from the sea. Scatter spherified seaweed caviar pearls atop the lamb for "glowing" pops. Arrange dehydrated seaweed crisps vertically around the perimeter, dusted lightly with truffle for a starry, fungal sheen. Garnish with microgreens (e.g., sea purslane if available) and edible flowers for bioluminescent accents. Serve immediately to maintain textures, with a side of crusty sourdough if desired. The result is a visually hypnotic, multi-sensory experience: crackling crisps, bursting caviar, tender lamb, and enveloping broth—all harmonizing in an innovative coastal ecosystem.
Dish Name: "Terra Verde Odyssey"
Conceptual Narrative: "Terra Verde Odyssey" is a culinary journey that explores the harmonious union between the earth's umami flavors and the ocean's freshness. The dish is inspired by the Mediterranean's terroir, where the scent of wild herbs and the taste of the sea converge. This multi-component creation features an unexpected pairing of black truffle and sea urchin, elevated by advanced culinary techniques and presented with an artistic flair.
Components:
Recipe:
Component 1: Black Truffle and Sea Urchin Tartlet
Component 2: Smoked Eel and Fennel Emulsion
Component 3: Pickled Mustard Green Gelée
Component 4: Saffron-Infused Cauliflower Purée
Component 5: Crispy Fried Capers and Microgreens
Sourcing Notes:
Plating Presentation:
Innovative Techniques:
Michelin 3-Star Worthy: "Terra Verde Odyssey" is a symphony of flavors, textures, and presentation that would be worthy of a Michelin 3-star restaurant. The dish showcases a deep understanding of flavor pairing, advanced culinary techniques, and exquisite plating presentation. The use of high-quality, seasonal ingredients and the attention to detail in each component elevate this dish to a truly exceptional culinary experience.
