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. iStockphoto.com hide caption

itoggle caption iStockphoto.com

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

itoggle caption iStockphoto.com

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

itoggle caption Hulton Archive/Getty Images

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

itoggle caption Maggie Starbard/NPR

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

itoggle caption Marina Dominguez/NPR

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

itoggle caption Courtesy Ruth Reichl

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

itoggle caption Courtesy of Andrew West

"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." iStockphoto.com hide caption

itoggle caption iStockphoto.com

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

itoggle caption Disney/Pixar

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

itoggle caption Lara Kastner/Alinea