Pepperidge Farm's swirled loaves have a special place in my heart: growing up, I was never allowed white bread, save for an occasional slice of Pepperidge Farm Cinnamon Swirl, because even my mother couldn't resist the loaf. So when we received a special delivery of the breadmaker's newest, limited-edition flavor, Blueberry Swirl ($4), I audibly squealed with delight (to the alarm of my co-workers) and sprinted to the toaster.

The spongy, melt-in-your mouth bread has all the awesome qualities found in the original cinnamon loaf; only this time, it's dotted with dried blueberries and a blueberry-flavored swirl. Is it made with real blueberries? Don't know and don't care! Actually, a quick scan of the ingredients does show dehydrated blueberries and blueberry juice concentrate (at the very bottom of the list). But that's no bother! The blueberry flavor bursts forth, making this one berry fruity, addictive bread. Try to stop at one slice; I dare you. Keep reading to see how long it's on shelves.

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Feast on roasted potatoes slathered in rosemary and garlic, courtesy of GraceDickinson.

I absolutely adore this simple combination and can never get enough of roasted garlic. I contributed this dish for a family dinner the other week. As straightforward as it is, it surprisingly got a round of comments from the table. I was worried it'd be masked by all the other seemingly elaborate dishes on the table. There's something about potatoes, however, that nearly always bring high fives.

For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

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While it's always been easy for vegetarians and vegans to order at Chipotle, the burrito chain has rolled out yet another meat-free option to pilot locations in Northern California: Sofritas, shredded Hodo Soy tofu marinated in a spicy sauce made from chipotle chiles, roasted poblanos, and Mexican spices. Being fans of both Chipotle and Hodo Soy tofu, an Oakland-based brand that stocks the restaurants with the soy product, we tried Sofritas for ourselves. See if it's worth ordering.

Don't let whole fish dry out! FreshTartSteph shows us a method of baking it in a salt crust, made from salt and egg whites.

After a brief bake, crack open the crust (very impressive) to reveal moist, silky fish, not salty at all but perfectly seasoned, ready to eat alongside spring vegetables with a drizzle of best olive oil. You can't beat it for elegance and simplicity.

For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

We're rooting for this tart from mamamouse, made with root vegetables, prosciutto, and goat cheese.

This tart is pretty irresistible and contains all of my favorite things: goat cheese, meats that taste like bacon and . . . I think that's all it takes to win me over.

For more — and the recipe — visit her blog, and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

Biodegradable and compostable: they mean the same thing, right? Not so: even though the denotations of these words may sound synonymous, the labels are actually misleading. While biodegradable items refer to any material that breaks down and decomposes in the environment, compostable goods are organic matter that breaks down to become a pile of nutrient-rich soil.

Keep reading to learn more about what distinguishes the terms "biodegradable" and "compostable."

Once you've made Running to the Kitchen's soft pretzels, all you'll want is some dipping mustard!

Make your entire house smell like Auntie Anne's in the mall with these easy, homemade pretzels!

For more — and the recipe — visit her blog and then be sure to share your food photos via Savory Sights on POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

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When making a rhubarb galette recently, I had a lot of leftover syrup from cooking down the rhubarb. There was no way that I was letting that ruby red sauce, full of concentrated rhubarb flavor, go down the drain. Determined to figure out a solution, I ventured to try a refreshing glass of rhubarb soda. I poured about three tablespoons of the syrup per glass (although you can use less if you prefer a less-sweet beverage) over tall glasses full of ice.

Next, in went the sparkling soda water. If you plan to serve this at a party, don't stir it up, because the pink and clear layers are quite eye-catching.

Keep reading to see what it tastes like.