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The blog A Veggie Venture was founded on the principle that a vegetable could be eaten in a different way each day of the year. Actually, it started as a month long project and got stretched out due to its own success. It is written by Alanna Kellogg, a food writer who authors the popular Kitchen Parade newspaper column, which was started almost 50 years ago by her mother, as well as writing the Kitchen Parade food blog. This week marked the 365th post in on A Veggie Venture, meaning that Alanna was successful in her goal. Not only did she prepare a vegetable in a new way every day by including them in everything from soups to pancakes, but she provided a great source of veggie recipes. The carrot cookies pictured here are the 365th recipe. Here's to another year of veggie ventures!

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In his most recent column, food science writer Robert L. Wolke, breaks down the differences between the multitudes of cream cheeses on the market. Along the way, he points out the fact that Philadelphia Cream Cheese, which originated in New York, was so named because, at the time (around 1880), the City of Brotherly Love had a reputation for high quality food. Wolke then goes over some basics of cream cheese making—it's not aged, the texture comes from vegetable gums. In case you were wondering, whipped cream cheese is about 22 percent greater in volume than brick cream cheese and has only about 6 percent less fat. In his final one-man taste test, Wolke concludes what most of us probably already knew, regular cream cheese tastes better than low fat or no fat cream cheese.