Mark Bittman is the author of the humbly titled How to Cook Everything and a New York Times columnist. In this series, he puts to test his bold claim of always being right, by going one-on-one with some of the country's most talented chefs as they prepare their signature dishes. Deflating overblown egos like falling souffles, he counters their creations with simple, straightforward recipes to demonstrate how preparing delicious, eye-catchingcuisine need not be difficult or intimidating.