The Food Bytes bloggers mulled over the foodie fads of 2008 and came up with our own predictions for the coming year. (We take no responsibility if our prophesies are not fulfilled.)

It's that time again when we all re-evaluate the year gone by and look to the next. With some help from the
eGullet Society, we at Food Bytes have come up with our own culinary resolutions.

'Tis the season for get-togethers and all the fixings that come with entertaining family and friends. The Food Bytes bloggers thought we'd reminisce about our not-so-favourite moments on the hot seat in the kitchen during the holiday season.

For the holidays, the bloggers at Food Bytes have compiled a list of the blogs we frequent in our free time. Here are the foodie websites that top our bookmarked lists.

By Andree Lau, CBCNews.ca

Travellers line up for check in at the Calgary airport. (CBC)

The holiday frustrations associated with flying — or this year, more likely stalled in an airport somewhere — are only exacerbated when you're hungry.

By Jessica Wong, CBCNews.ca

Around this time of year, facing a series of impending holiday dinners, I usually harken back to a funny story a friend recounted years ago about her first Christmas dinner with her in-laws.

Though she is an adventurous eater and a foodie, my friend was bewildered — and a bit horrified — by a bizarre dish she encountered at that dinner: a wobbly concoction proudly presented as "green salad."

By Andree Lau, CBCNews.ca

I'd love to say I bake homemade cookies or lovingly jar jams and jellies over the holidays for my friends and family.

But I’m a procrastinator when it comes to presents. The clock is ticking down to Christmas, not to mention various friends’ birthdays, so what to do? Bless e-commerce, is all I have to say.

By Tara Kimura, CBCNews.ca

What have you been packing in your lunch pail? Or more specifically, what have you been stuffing in your sandwiches? A recent survey conducted by the University of Guelph suggests that after the listeria outbreak tied to deli meats, fewer Canadians are opting to eat the ready-to-eat products.

By Kevin Yarr, CBCNews.ca

It was a hard decision faced by Co-op Atlantic a couple of weeks ago. All year long the grocery store chain had been running 50-50 draws with its members to raise money for what would be a very generous donation to the CBC P.E.I. Turkey Drive. Just over 600 turkeys plus vegetables, roasting pans, stuffing: an impressive feed for hundreds of Islanders who might otherwise have gone without.

There was a small glitch: the Co-op slogan, "Our choice is Atlantic First." Many people shop at the Co-op to support farmers in the region, but for this donation to feed as many families as possible, the Co-op would have to buy turkeys raised in Manitoba.

By Amber Hildebrandt, CBCNews.ca

'Tis the season for Christmas potlucks and parties. During this holiday, I have found myself more culinarily challenged than usual — having to whip up something for a few parties attended by people with dietary restrictions.

By Elizabeth Bridge, CBC Digital Archives writer

In my job at the CBC Digital Archives project, I come across some real gems from the vaults. Among my favourite clips are those dating from the Second World War, an era when the corporation really began preserving radio broadcasts for future generations.

From the distance of 65 years, the wartime imperative of food rationing seems romantic and sometimes even comical.

By Elizabeth Bridge, CBC Digital Archives writer

Food styling was a calling I was only vaguely aware of before I met someone who makes a living at it. Until then I had no idea one could combine lard and icing sugar to make something that passes for ice cream but won't melt under a photographer's hot lights.

Then there's the work of London photographer Carl Warner, in which food is styled almost beyond recognition. Dubbed "Foodscapes," his painstakingly assembled scenes recast crusty loaves as craggy hillsides, tropical fruits as hot-air balloons and silvery fish as the waves they swim under.

By Kevin Yarr, CBCNews.ca

Ham and potato scallop, Jamaican rice and peas perhaps?

And a lot of Kraft Dinner.

By Tara Kimura, CBCNews.ca

Some years back, I read an article suggesting that women starting their careers should not bring baked goods into the office on the basis that they would not be taken seriously. For better or worse, I've actively chosen to ignore this tip, reasoning that I would never think less of a co-worker who chose to share a batch of cookies or a day-brightening birthday cake.

By Jessica Wong, CBCNews.ca

A sparkling wit, magnetic personality or perhaps the ability to pour a great cocktail may be the secret weapon of some people, but for me, my ace in the hole tends come from the kitchen.

By Andree Lau, CBCNews.ca

(Courtesy Kevin Kossowan)

“It was my first smoking in my new yard, with apple pruned from my very [own] apple tree, smoking pork that a friend and I butchered with our very own hands, from a pig that was lovingly raised not too far from here.”

It’s easy to get wound up in Kevin Kossowan’s blog, as he writes about hunting big game in Alberta, going through the butchering process, and valuing both the good and bad in the full cycle of how meat ends up on our dinner tables.

Kossowan started his self-named blog strictly because his loves food and wine. But it’s evolved in the past few years to focus more on hunting, a topic few sites — much less Canadian ones — cover.