Erin Ruberry, 01/04/13

Managing blog editor, The Huffington Post

During the coldest days of the year, there's nothing better than warming up inside a cozy coffee shop and D.C. has plenty to choose among. From H Street hipster hot spots to Georgetown corner cafes, here are 10 of the best spots for a hot drink during cold weather.

The Stir, 01/04/13

CafeMom blog

Gluten-intolerant donut fans rejoice: Dunkin' Donuts is working on a gluten-free donut. It's a game-changer in the gluten-free goodies universe! But do you think it's possible to make a truly delicious gluten-free donut?

Martin Morales, 01/04/13

Leading expert in Latin American cuisine and owner of Ceviche, London’s first Peruvian restaurant and Pisco bar

Known as the 'mother grain' for its balanced nutritional value, it has a high quality protein, high fibre content, minerals and plenty of vitamins. If compared to other similar grains in its category, then quinoa wins hands down; its power is impressive.

Sarah Dajani, 01/04/13

Writer and photographer, devourblog.com and windowdining.com

Fudge has been a staple of Southern U.S. confections for over 100 years, but since it's usually sold by weight in heaping portions, it has the nasty habit of drying out... unless you seal it up in a single serving package. That's how the fudge bucket was born.

Cathy Erway, 01/03/13

Sustainable food advocate, blogger & author of The Art of Eating In

'Tis the season to reflect on the year. Before we go making lists of to-dos for the coming one, we might gain some insight from what's been accomplished in the food world so far.

Richard Schiffman, 01/03/13

Journalist

What will we be eating in the future? The history of food has been one long, changeable feast. If we continue to change what we eat and how we grow it, we may be able to feed the hungry mouths of the future.

Food & Wine, 01/02/13

foodandwine.com

Some of the country's best pies can be found in surprising places, including an old auto-repair garage in Kentucky and a restaurant in Phoenix that uses organic flour and has a line out the door.

Joe Bastianich, 01/03/13

Restaurateur; Judge, 'MasterChef'

It's been 15 years since I stopped smoking, and it's still a source of pride for me. I've gained so much personally by seeing what I can accomplish. I've spent some of the best years of my life already as a non-smoker, and I'm confident some of the best are still to come.

Anne Maxfield, 01/03/13

Entrepreneur, Blogger at Accidental Locavore

'Tis the season for year-end round up lists and The Accidental Locavore is as good at lists as anyone else. So, here are the top six blog posts for 2012, based on very little scientific research.

Amie Valpone, 01/01/13

Culinary Nutrition Expert; Editor-in-Chief, TheHealthyApple.com

Here's a quick n' easy recipe that you can whip up in a few minutes with your leftover holiday candy canes!

Anneli Rufus, 01/02/13

Comfort-food freak

Having established that 2013 is the Year of the Brussels Sprout, let's hear what some leading chefs have to say about our newly crowned Cruciferous King.

Ellen Kanner, 12/31/12

Author and syndicated columnist, the Edgy Veggie

Make it for luck, for cheap, for health, for a hangover cure, but when you make Hopping John, you're doing more than making dinner, you're keeping alive a great culinary and cultural tradition.

Caroline Phelps, 01/02/13

Professional model and food blogger

The past few years have seen Japanese food becoming one of many people's favorite cuisines and it's certainly not because of Americanized, watered down dishes. Izakaya fare is quickly becoming the new definition of Japanese food, so what exactly is Izakaya?

Louise McCready Hart, 12/29/12

Food, fashion writer

Holiday season is nearly over and if you've enjoyed yourself, chances are your pants are a little tighter than they were earlier this fall. With dozens of cleanses out there, I conducted a side-by-side comparison of several to start the year on the right foot.

Julie Brothers, 12/31/12

Photographer, Writer

In a Tacoma holding pattern, waiting for Lee's return from sailing across the Pacific, I continued seeking out American heroes who are making changes in food quality.

Lindsay Anderson, 12/29/12

Food Writer, Traveller

A little over six months ago, I began a one-of-a-kind job: eating at 365 Richmond, B.C. restaurants in 365 days, and blogging about each and every one.

I currently have 194 restaurants under (and expanding) my belt, and have consumed a number of foods I didn't previously know were edible. Of course, there's still plenty more to eat, see, and learn, but here are my top 10 favourite dishes so far.

Linda Watson, 12/31/12

Founder, Cook for Good

Southern tradition holds that the more beans and greens you eat on New Year's Day, the more luck and money you will have in the coming year. Beans represent coins, and collards kale, and other greens represent folding money.