Ahem: http://en.wikipedia.org/wiki/Tomato. You only have to get 4 lines in for the explanation-- "While it is botanically a fruit, it is considered a vegetable for culinary purposes..." and by the US Supreme court, as the importing of vegetables is taxed, whereas fruit is not.
Many vegetables have seeds. They are botanically fruits, but in culinary and nutritional terms are vegetables. See tomato, cucumber, soy bean, sweet corn, etc.
Not as simple as that. To a botanist, tomato is a fruit. To a cook, tomato is a vegetable. It depends on your criteria, and neither answer is correct in all cases.
Both T-bone steak and Porterhouse have fillet (tenderloin) attached, but for a T-bone Steak to be called a Porterhouse the fillet section must be 32mm or more at its widest point.
Good quiz but it's debatable if a filet is the highest quality cut. The most tender perhaps but a rib-eye or a New York are much more prized by those who know their steaks. It really depends on the type of cow,how it's been raised,what it's been fed,etc. I worked at the "Palm" for years. Okay, I'll step down from my soapbox. But Mr. Bourdain would agree with me