Dishes such as galbi-inspired zabuton steak and seafood pancakes with bay scallops evoke Koreatown classics at Danbi, the latest restaurant from Los Angeles' Long Hospitality, which replaces its daytime restaurant Tokki. Chef Lareine Ko and Pastry Chef Isabell Manibusan have created a menu with thinly sliced pork jowl draped over rice and broth, and a cinnamon-forward granita dessert that recalls sujeonggwa, or cinnamon punch.

Colors, flavors, textures and traditions have elevated tortillas into the culinary spotlight, where chefs turn them into unique tacos, tostadas and the tlayuda, something like a thin-crust pizza. Chef-owner DJ Flores of Milpa in Las Vegas uses heirloom yellow corn masa for his "sleeper hit" tetela, a triangular pocket stuffed with black beans and topped with cheesy scrambled eggs and a bit of California queso fresco.

Pronto Gelato will open in Portland, Ore., this spring as a takeout window, serving 12 or 13 core flavors, from hazelnut gelato to marionberry sorbetto, plus a few seasonal rotations, all made with Oregon dairy and other local ingredients. Chef George Kaden and coffee roaster Andrea Spella are already supplying their own restaurants, Woodlawn Italian and Spella Caffe, with such varieties as lime-ginger sorbetto and stracciatella.

Several Chicago chefs and restaurateurs have made waste reduction and sustainability a focus of their day-to-day operations, including chef Rodolfo Cuadros, whose zero-waste focus at his three restaurants starts with sourcing local, seasonal produce. Chef David Wakefield of Farm Bar uses preservation techniques like fermenting, salting and smoking to extend the life of ingredients, and staff in chef Damarr Brown's kitchen at Virtue are constantly thinking of ways to upcycle ingredients that might otherwise go to waste.

Chef Peter Hemsley prefers a transparent line from local sustainable anglers to his San Francisco seafood restaurant, Aphotic, over fish from international waters, which supply 85% of US consumption. A Michelin Green Star recognizes Aphotic's eco-friendly standards that inform such elements as oyster ice cream, Swordfish bacon, skate cheek karaage and steamed crab head bun.

Guests who want little to no alcohol can still find complex, customized and visually appealing drinks at Loews Hotels, where on-site mixologists tailor the Free Spirited menu with local ingredients that fit each hotel's identity, says Mark Weiss, a food and beverage executive at Loews. On the low-alcohol side, Loews Miami Beach Hotel makes the Okiru Martini from Soto Sake, Aplos Arise nonalcoholic spirits, cucumber, lemon juice and honey water; alcohol-free offerings include the Boulevard of Broken Dreams at Loews Philadelphia, which combines Lyre's Whiskey, nonalcoholic sweet vermouth Aperitif Rosso and Italian orange.

Written instructions and policies leave no room for misinterpretation and give employees a precise vision and the tools required to achieve it, writes chef Eric LeVine, a graduate of The Culinary Institute of America with 43 years of experience. LeVine outlines how he uses daily journals, group chats, station sheets and other documents to realize the goal that every detail matters.

Leaders can make themselves unnecessarily anxious by focusing too much on negative thoughts that lead to all or nothing conclusions or over-generalization of situations that prevent them from seeing opportunities and solutions, writes LaRae Quy. "If we practice a more balanced way of analyzing outcomes daily, it helps to dial down our level of anxiety when confronted with a more threatening situation," Quy notes.

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The Venerable Jeong Kwan Seunim, dubbed "The Philosopher Chef" by The New York Times, is a Buddhist nun and renowned expert on Korean temple cuisine. Her Buddhist cultural approach to eco-friendly eating practice has been shaped over centuries and handed down based on the foundation of Buddhist philosophy. She shows us three different tofu dishes and talks about Buddhist temple cooking and sustainable eating practices. Watch the full Asian Plant-Forward Kitchen: Korea.