Last year, British food writer Niki Segnit released a cooking reference book called The Flavour Thesauras. The book lists 99 flavors and common flavor pairings for home cooks, say, combining celery and horseradish or melding tomato and anchovy. Each of the 900 pairings (out of a possible 4,851!) comes with a short digression. You can learn about the history of the Bloody Mary, which didn't originally include celery and horseradish, or read a brief description of pizza and umami.