Chef Chris Dunham of Cal Poly Campus Dining has been making cioppino for 30 years using his aunt's recipe, which highlights the dish's origins among Italian fishermen in San Francisco in the late 1800s. Dunham's version features a robust tomato broth, fresh California seafood and grilled bread.

Michael Pattillo, owner of Michael's Manna, is preparing to cook for notable figures such as NFL Commissioner Roger Goodell during the NFL draft, marking the highlight of Pattillo's career. He is among 30 food and drink services selected for the event and hopes to leverage the experience to expand his catering business and spice line.

The final of the World Chocolate Masters, organized by Cacao Barry, is scheduled for October in Antwerp, Belgium. Under the theme "Play!," 15 chefs will compete in five challenges that will showcase their creativity with ingredients, textures and flavors, as well as their focus on well-being.

Perkins American Food Co. has created a line of four quesadillas, including breakfast and all-day options, to address a gap in handheld and appetizer offerings. Drawing inspiration from its virtual brand, Papa Corazon's Quesadillas, Perkins tailored the new items for versatility and portability, using a streamlined approach and leveraging existing ingredients. The limited-time menu includes varieties like Chicken Bacon Ranch, Steak/Chicken Fajita, Breakfast and Cheeseburger Quesadillas.

Rye and whole wheat bread are both nutritious whole-grain options with distinct health benefits. Rye is rich in soluble fiber, which can help maintain steady blood sugar levels and lower cholesterol, while whole wheat bread offers more protein, supporting the health of muscles and promoting a feeling of fullness. Both types support digestive health, but rye's fiber composition offers a greater prebiotic effect and may help with weight management by promoting satiety.

Registered dietitian nutritionist Lauren Manaker and RD Roxana Ehsani discuss common myths about protein, emphasizing its essential role beyond muscle building. They clarify that high-protein diets do not harm healthy kidneys and highlight that many plant-based foods, like tofu and quinoa, are complete protein sources. They also stress that muscle growth requires more than just protein intake, involving exercise and overall diet, and that protein powder is not necessary for most people's dietary needs.

Burgundy is experiencing a renaissance as a new generation of winemakers brings fresh perspectives to the region. Sommeliers highlight 10 winemakers, including Bastian Wolber, Charles Boigelot and Morgane Seuillot of Domaine Dandelion, who are gaining recognition for their willingness to experiment, commitment to organic and biodynamic practices, and a focus on terroir-driven wines that reflect both heritage and innovation. These producers are making Burgundy exciting again despite the region's high land prices and exclusivity, writes Maeve Wade.

Chefs are increasingly incorporating lab-grown meat and seafood into their menus to offer sustainable alternatives to traditional animal products, making it easier for diners to experience cultivated meat. Chef Renee Erickson of The Walrus and The Carpenter in Seattle uses cultivated salmon to address environmental concerns, while similar efforts are seen at restaurants such as Robin in San Francisco and Kingfisher Bar & Grill in Tucson, Ariz. These chefs are creatively introducing cultivated options through menu specials and tasting experiences, often serving them as crudo or in omakase settings due to the product's delicate texture. While some restaurants offer cultivated salmon as an add-on or highlight it as a sustainable crudo, others like Fiorella in San Francisco have featured hybrid meatballs and bacon at special events. Despite ongoing challenges with supply and costs, chefs are deliberately building customer familiarity with cultivated meat, one dish at a time.

You can become a more effective leader by learning the difference between happiness and positive thinking, writes LaRae Quy, who emphasizes that happiness is a fleeting emotion, while positive thinking is a mindset that can help you navigate challenges. "The trap of 'happy' leadership leads to the pursuit of keeping everyone happy. This can lead to soft standards and a reluctance to disappoint people," Quy advises.