What’s the deal with recipe theft? Why are chefs transitioning from bacon besties to health-food connoisseurs? And is tipping over? Or is the end of tipping over? We’re so confused. (And if you’re confused about what’s “tipping over,” we’re talking $$ tips.)Chiming in this week are Ivy Manning, a food educator, cookbook author, and contributor to publications such as Cooking Light and Fine Cooking; Laura Russell, a cookbook author, food writer, and recipe developer; and Jeff Alworth, an award-winning writer and podcaster covering beer, cider, and occasionally, politics.