Given the background description of some cooking related query, summarize the question into a title

Ex Input:
I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when chopping meat?

Ex Output:
Best chopping board material for meat

Ex Input:
A few months ago I attempted a souffle and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. I noticed that my souffle would puff up very nicely, but quickly collapse, losing its structural rigidity and demolishing its parabolic nature. Does anyone know any tips or tricks to re-puff a souffle, or at least a way to keep it from falling in the first place?

Ex Output:
Collapsing souffle

Ex Input:
Can I use sprouting vegetables? Are they poisonous? When cooked, does the sprouting have an effect to foods taste?Can I use my potatoes or carrots if they already has some roots...?How about when my onion is sprouting?

Ex Output:
Are vegetables poisonous if they have roots, are sprouting or are many weeks old?