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For me, it is always part of my holiday to go and work my way along the shelf in the local artisan bakery with its breads, savoury tartlets, pastries and cakes. It is soul food: one of those things that tells you about a place and the history of a place and its people.

Most of the traditional foods we eat on Jewish holidays start out with a seasonal reason as to why we eat them, and later a religious significance is tacked on.

With all of the holiday cheer in the air, it's easy to overlook the ingredients in the foods. Ingredients such as salt, sugar, and fat - all of which leads to diseases such as high blood pressure, diabetes, strokes, heart disease, and cancer.

To me, that aspect of life that most touches the everyday and celebrations is food.

A holiday vacation can mean sampling all kinds of new cuisine - whether it's Uncle Joe's award-winning chili or the exotic flavors of Nepal. If your little ones are fussy, be sure to ease mealtime hassles by bringing along a supply of the familiar foods they're accustomed to rejecting at home.

Nothing says holidays, like a cheese log.

Most cultures traditionally link food and spirituality directly with periodic restrictions and celebrations punctuating the year. Abstinence from particular foods or full-on fasting is part of many religious traditions and holidays.

Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.

A holiday is when you celebrate something that's all finished up, that happened a long time ago and now there's nothing left to celebrate but the dead.

When I cook for my family on Christmas, I make feijoada, a South American dish of roasted and smoked meats like ham, pork, beef, lamb, and bacon - all served with black beans and rice. It's festive but different.