What's Yummy This Week

• Light, fluffy, cheesy gruyère gougères - the appetizer no party should go without!
• The Chew's Clinton Kelly talks TV and hosting for the new year
• Curious about Champagne? Here's a quick explanation of how it's made
• The best celebrity-chef cooking advice of 2012
• The lowdown on sparkling-wine terms
• Give your party a vintage twist with this 1920s-inspired menu
• Forget the pie, and make these brie-and-fig bites instead

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