• Casa's diving into wedding DIY, chic sheets, and boutique hotels
• Yum's focusing on healthy eating and culinary resolutions
• Bella's going bananas over all things nude and shimmery
• Tres's talking about The Lover's Dictionary and The Science of Single
• Lil's loving measuring books and baby bath tea
• Fab's falling in love with citrus hues and earthy tones
• Buzz is amped for the American Idol and the Sundance film festival
• Savvy's starting fresh by decluttering, planning, and saving
• Fit's working up a sweat over their new sneakers and hot hoodies
• Pet's getting pampered with luxe bedding and grooming tools
• Geek's giddy over Tron headphones and quilted iPad cases

Over the holidays, I made a tasty white bean dip, but while I ate it, I thought of a ton of ways to jazz it up. So last weekend, I finally tested out my twist on the classic dip. First, I skipped the cream cheese and opted for a more tangy cheese — goat cheese. To give the dip more texture, I then added chopped roasted bell peppers and scallions. Finally, to further enhance the flavor, I warmed it up and browned the top just before serving. The resulting dip was divine with both crudités and crackers. Ready to try this dip? Get the recipe.

Can peanut butter make everything taste better, even America's top-selling chocolate bar? That's what Mars seems to think with the introduction of its latest candy spinoff, Snickers Peanut Butter Squared, a square-size confection composed of peanut butter, nougat, peanuts, and caramel coated in milk chocolate.

To find out whether the chocolate treat held up to its promise that "peanut butter and chocolate just got better," the editors at Slashfood opted for a field test of the new Snickers flavor.

Is it possible to improve the classic? Head over to Slashfood to find out.

Source: Flickr User billsoPHOTO

After a debaucherous and chaotic holiday season, kick-start a new year by restoring your system to its preparty state.

Ginger's reinvigorating, cleansing properties aren't just ideal for steeping in tea; they're also refreshing in a light, sparkling cocktail that clocks in at under 160 calories. Double the root's power by using both vodka and simple syrup that have been infused with fresh ginger root.

Who says happy hour can't be good for you? Drink to your health in more ways than one when you read more.

It's only natural to start off a brand-new year wondering what it has in store. Last January we predicted — and proceeded to witness — the proliferation of sustainable seafood, ramen, macarons, and neo tiki culture. We didn't call it, but vegivorism, savory oatmeal, and pumpkin fro-yo were huge, too.

For 2011, here's my forecast: There'll be even more small fish like sardines and smelt in the sea; steel-cut oatmeal is going to be big-time; yuba will be the new edamame; uni should top everything, from pizza and pasta to steak and fish. Oh, and let's not forget about boutique supermarkets and specialty shops. What are your predictions?

Source: Flickr User avlxyz

When making things like ice cream or salad dressing, a slow stream of liquid sometimes has to be added to a bowl while whisking. However, if one hand is whisking and the other hand is pouring, that leaves no hands to hold the bowl in place. No matter, here's what you do: take a kitchen towel and hold the top left-hand corner and the bottom right-hand corner in your hands. Twist to form a long roll and wrap the roll into a circle on your kitchen counter. Nest the mixing bowl in the middle of the circle and start whisking. The bowl will stay perfectly in place.