• Fashionable workout essentials to keep you motivated
• 20 items to make on your own this year
• January's most charming new nail polishes
• Tale as old as time: Beauty and the Beast's history
• Bow-tastic! How to throw a Minnie Mouse-themed birthday bash
• Check out the complete Jason Wu for Target collection!
• Organize your bedroom in the new year with these helpful tips
• Gossip Girl sneak peek: see Blair's royal wedding album!
• Savvy tip: create a yearly bucket list
• George Clooney shares a sweet story about his dog, Einstein
• Ooh la la: get excited for the HP Envy 14 Spectre
• One reader gives a gastronomic review of the Seattle food scene
• Video: Angelina says she's "proud" of Brad whether or not he wins an award
• Look back at People's Choice highlights with Aniston, Cruise, and more!

Celeriac's one of those vegetables that used to intimidate me in the produce section of the grocery store. But as it turns out, the vegetable, also known as celery root and knob celery, is nothing more than a celery plant grown for its root rather than its stems and leaves.

Originally, this root vegetable was grown in Northern Europe and around the Mediterranean; it's historically been less prevalent in the United States. Be on the lookout for it during the Fall and Winter months in specialty grocery stores, and select roots with greens that are fresh and not wilted. Alternatively, you can purchase celery seeds and grow it yourself; at home, you can remove the stalks and store in the refrigerator for one or two weeks. For ideas on how to cook with celeriac, keep reading.

January sure is a busy month. Along with National Soup Month, it also happens to be National Tea Month. We thought we'd start off the festivities with a primer on a very trendy tea. Green tea came from Asia and took America by storm with its claims to fix just about every ailment. But what exactly is this wonder tea? Keep reading to find out.

Last Fall brought word that Starbucks would be introducing Blonde, and today, the new "super-premium light roast coffee" hits stores and retailers nationwide.

Starbucks Blonde comes in two different blends: the Veranda (described as "mellow and soft") and the New Age-sounding Willow (characterized as "bright and clean"). As a regular Starbucks drinker, I was curious to know what the coffee titan's cuppa joe lite would taste like, so I subbed it for my usual morning cup of choice, the Pike Place Roast. How'd it fare? Read on to find out.

What's your take on tempeh? Between the Bread tries the vegan product in a bánh mì and is surprised by the results.

The first time I encountered tempeh, I was a high-schooler venturing trepidatiously into a vegetarian restaurant in Atlanta, and the soy patty sandwich blew me away.

Since then, I have never had tempeh that impressed me much, until this tempeh banh mi at Urban Picnic. The protein is savory, spiced, and layered with flavor, like a good marinated meat.

More details and photos after the jump.

• Food & Wine's got a new award for Best New Pastry Chef — Food & Wine
• Cupcake maker Hostess reenters bankruptcy — Slate
• Alton Brown: Sumac is the It spice of the year — Grub Street NY
• From oysters to seeds, there's a CSA for everything — Food Republic
• Taste testing that new Girl Scout cookie — The FN Dish
• Eight great food experiences across the globe — The Daily Beast
• Would you eat a $50 Domino's pizza? — Eater

Just reading the words "whiskey cider one-pot chicken" makes my mouth water. This recipe, from Kitchenwlittleb, has all of the components of a flavorful, satisfying Winter meal.

If you've got to have this recipe, go visit her blog, then upload your Winter recipes and photos in our Savory Sights community group.