I always enjoy asking people their New Year's resolutions for the year ahead. Not to hold them accountable, mind you, nor glean ideas for myself.

Rather, I find it an interesting way to capture the gestalt of the past year and an interesting commentary on peoples' hopes for a fresh start.

Each year's resolutions often say as much about the 12 months prior—especially our fascinations and focal points as a society increasingly mindful of the food we eat—as they do about the people who make them.

So I asked our readers what their New Year's food-and-drink resolutions were for 2014. Their answers were illuminating.

Juice more. Go vegan for a month. New rule: don't eat anything I wouldn't allow my 4-year-old daughter to have. —Amber Ambrose, freelance writer and editor, Zagat Houston

Does getting a gym membership count as a food resolution? Work out more so I can eat more...? —Kaitlin Steinberg, food critic, Houston Press

Finish my soup cookbook so EAT AND COOK MORE SOUP—STAT! —Erin Hicks, cookbook author

We're giving up alcohol on Tuesdays and Thursdays. Crazy, right? —Teresa Byrne Dodge, publisher, My Table Magazine

My new year's food resolution is to curb my french fry and bread addiction! I definitely would like to get into more authentic, ethnic cuisine too. Finally, I'd like to put some of my recipes on paper. —Carla Soriano, freelance writer, Houston Press

I've mastered all my Cajun/Creole standards. Now I'm working on traditional French dishes. I figure 1 a month is a good pace. —Eric Epton

To eat five times a day—but healthy meals... —William Cumby

I am seriously lacking in cooking skills or experience aside from baking cupcakes but I got a Crockpot for Christmas with a couple recipe books and I'm very confident that I can throw some ingredients in a pot and press start. I'm excited about my intro into cooking for myself! —Morgan Clark

Chris and I want to eat new cuisine! —Sabrina Skiles

Last year I decided to tackle fried chicken recipes, reverse engineer Gus's Fried Chicken and Pollo Campero recipes, and document the German-Czech fried chicken picnics of central Texas. This year I am going to tackle the New Mexico-style green chile stew recipes, experiment with different chiles and ingredients. —Jay Francis

Eat cruelty free. I don't want to eat anything that would demur if it could speak English (or Spanish). —Christopher Keeble

The last couple of years focused on unprocessed foods and cooking at home. Eating out included restaurants with foods we could track the sources. This year, baking bread. That rises. —Jonti Bolles

Resolved: in 2014, I will finally master the birthday cake. I'm as intimidated by baking as I am joyful about cooking, so I want to overcome this woeful mismatch with the perfect layer cake. I assume at least all my friends with birthdays before March or April will be getting rather sloppy beginner attempts. —Krissa Cavouras

Try at least one restaurant I have never been to—new or an oldie I just have never gotten to—per month. Also, try at least one new recipe at home per month. —Paula Murphy

Get a pressure cooker and really get into canning. I learned to make jam this year and would like to do more veggies and such. —Jennifer Bachand Halvorson

I am very confident in my cooking skills, but ask me to bake something and I'll run hide in the corner. This must change. —Christopher Oidtmann

Less alcohol, more water and no seconds at dinner! —Maureen Hall

I want to finally eat at a few restaurants on my Houston list, (e.g. Uchi, The Pass & Provisions, Mark's) and give Vic & Anthony's another try. —Nena Reith Lamb

I'm avoiding GMOs! —Kristen Wagner

I am going to come up with a food gadget that a normal person would never consider using. IE-Bacon Bowls, Stufz Stuffed Burger Maker, Pop Chef (fun cut outs of fruit just like a cookie cutter) or the Dog Dicer. It cuts hot dogs so you won't choke. Damn it! I can't let common sense get in the way of being wealthy. Who else is in? —Judy Tedrick-Henrichsen