Mark Bittman explains how to make more than 2,000 vegetarian recipes in How to Cook Everything: Vegetarian. "We raise animals now in what can only be called an industrial fashion," he says — and hopes the book encourages people to cut back on their meat consumption. hide caption

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Harold McGee writes that the flavor of most vegetables exists to deter others from eating them — which may explain the pungency of mustard greens. hide caption

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Child, who made French cuisine feel accessible to Americans, died in August 2004 at age 91. Hulton Archive/Getty Images hide caption

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Phosphates and bitters, a mixture of herbs steeped in alcohol, are part of the revival of old-timey soda fountain drinks at places like PS7's in Washington, D.C. Maggie Starbard/NPR hide caption

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A Liberian immigrant picks African peppers on the Bowling family farm in Charles County, Md. It's one of a handful of farms experimenting with growing African produce to cater to the D.C. region's large African immigrant community. Marina Dominguez/NPR hide caption

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Before she took the helm at Gourmet magazine, Ruth Reichl won two James Beard Awards for her work as restaurant critic for The New York Times. Courtesy Ruth Reichl hide caption

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Sallee Tee's restaurant in Monmouth Beach, N.J., was flooded following Hurricane Irene. Courtesy of Andrew West hide caption

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"Can something be called chicken or pork if it was born in a flask and produced in a vat?" asks Michael Spector. "Questions like that have rarely been asked and have never been answered." hide caption

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Patton Oswalt is the voice behind Remy the rat, hero of Ratatouille, who likes his cheese avec des oeufs. Disney/Pixar hide caption

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Alinea's version of pheasant, served with shallot, cider gel and burning oak leaves. Lara Kastner/Alinea hide caption

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