The Chefs and Cooks issue, the third installment ofLucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in today's age of celebrity chefdom? Where is cooking headed? How did the molten chocolate cake make its way from Michel Bras's restaurant in Laguiole, France to the Wal-Mart freezer case? What happens, exactly, when bartenders spank mint? The answers arrive from all over the place Mario Batali recalls the early days of Food Network; Meredith Erickson spends an afternoon with Fergus Henderson; Naomi Duguid visits street vendors in Chiang Mai. We talk to cooks from Fort Bragg to Paris to the South Pole. There are recipes for barbecue-chicken pizza and pasta primavera, and Christina Tosi's upside-down pineapple cake, just in time for Mother's Day. Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney's. It is a creation of David Chang, the James Beard Award-winning chef behind the Momofuku restaurants in New York,Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Production--producers of the Travel Channel's Emmy Award-winningAnthony Bourdain: No Reservations.