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Marketers have long known that a name can make all the difference when you're trying to move the merch. The kiwifruit was once the Chinese gooseberry, after all - at least until the produce peddlers wised up - and the Chilean sea bass was once the singularly unappetizing Patagonian toothfish.

Kirmizi biber has a sweet aroma and can vary in spiciness.

My family members are vegetarians, but I like mutton and chicken seekh kebabs.

My favorite dish is bibimbap, which is composed of various vegetables, steamed and pickled, and meat toppings over a bed of rice.

The knish is a classic example of peasant food evolving into comfort food and even sophisticated fare.

I'll order anything that has the word 'fig' or 'crusted' in the menu description.

If you would ask me some of the ingredients that people are surprised by that could appear on my menu are such things as bleu cheese, vegetables like parsnips and rutabaga, bacon, pork fat, fois gras, truffles, and olives.

If I use the word 'khichdi' in my novel, I don't have to get into the trouble of explaining that it is a dish of rice and lentils. My Indian readers know it.

A hunk of beef raised on Scottish moorland has a very different ecological footprint from one created in an intensive feedlot using concentrated cereal feed, and a wild venison or rabbit casserole is arguably greener than a vegetable curry.

There is so much more vegetable use in Thailand, India and China than meat. Yes, when you go to the markets or buy street food, you see shrimp or chicken - but mostly vegetables.