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	<title>Culinart Kosher &#187; Bread</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>zahtar</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/zahtar/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/zahtar/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:29:25 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Blend]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Eastern]]></category>
		<category><![CDATA[eastern markets]]></category>
		<category><![CDATA[middle]]></category>
		<category><![CDATA[north africa]]></category>
		<category><![CDATA[Popular]]></category>
		<category><![CDATA[sesame]]></category>
		<category><![CDATA[sesame seeds]]></category>
		<category><![CDATA[spice]]></category>
		<category><![CDATA[spice blend]]></category>
		<category><![CDATA[Spread]]></category>
		<category><![CDATA[sumac]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[Turkey]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[zahtar]]></category>

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		<description><![CDATA[Popular throughout Turkey and North Africa, zahtar is a spice blend comprised of sesame seeds mixed with powdered sumac and dried thyme. It&#8217;s sprinkled over meats and vegetables, or mixed with oil as a spread for bread. Zahtar can be found in Middle Eastern markets.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>yeast</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/yeast/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/yeast/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:29:12 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[beer]]></category>
		<category><![CDATA[beermaking]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[breadmaking]]></category>
		<category><![CDATA[brewmasters]]></category>
		<category><![CDATA[carbon]]></category>
		<category><![CDATA[date]]></category>
		<category><![CDATA[deg]]></category>
		<category><![CDATA[dry yeast]]></category>
		<category><![CDATA[envelope]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[leavening agent]]></category>
		<category><![CDATA[moisture]]></category>
		<category><![CDATA[moisture food]]></category>
		<category><![CDATA[ounce jars]]></category>
		<category><![CDATA[package]]></category>
		<category><![CDATA[single cell organism]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[yeast cells]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/yeast/</guid>
		<description><![CDATA[Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and beer, the yeast&#8217;s manufacture of alcohol is desired and necessary for the final [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>yeast starter</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/yeast-starter/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/yeast-starter/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:29:11 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[acrid]]></category>
		<category><![CDATA[acrid odor]]></category>
		<category><![CDATA[airborne yeast]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[bread recipes]]></category>
		<category><![CDATA[colloquialism]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[herman starter]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[leavener]]></category>
		<category><![CDATA[leaveners]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[sourdough starter]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[time]]></category>
		<category><![CDATA[today]]></category>
		<category><![CDATA[way]]></category>
		<category><![CDATA[Yeast]]></category>
		<category><![CDATA[yeast starter]]></category>
		<category><![CDATA[yeasts]]></category>

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		<description><![CDATA[Prior to the evolution of commercially available baking powders and yeasts during the 19th century, yeast starters were the leaveners used in breadmaking. Such starters are a simple mixture of flour, water, sugar and yeast. (At one time, airborne yeast was the only source used, but today convenient commercially packaged baker&#8217;s yeast is more common.) [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Wiener Schnitzel; Wienerschnitzel</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/wiener-schnitzel-wienerschnitzel/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/wiener-schnitzel-wienerschnitzel/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:38 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[anchovies]]></category>
		<category><![CDATA[beaten egg]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[bread crumbs]]></category>
		<category><![CDATA[capers]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[ed wiener]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[lemon slices]]></category>
		<category><![CDATA[saut]]></category>
		<category><![CDATA[scallop]]></category>
		<category><![CDATA[veal]]></category>
		<category><![CDATA[Viennese]]></category>
		<category><![CDATA[Wiener]]></category>
		<category><![CDATA[wiener schnitzel]]></category>
		<category><![CDATA[Wienerschnitzel]]></category>

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		<description><![CDATA[German for &#8220;Viennese cutlet,&#8221; this famous Viennese dish actually originated in France. It&#8217;s a veal scallop that is dipped in flour, beaten egg and bread crumbs before being saut&#233;ed. Wiener schnitzel is usually garnished with lemon slices and sometimes hard-cooked egg, anchovies or capers.]]></description>
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		</item>
		<item>
		<title>weisswurst</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/weisswurst/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/weisswurst/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:22 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[beer]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[Oktoberfest]]></category>
		<category><![CDATA[rye]]></category>
		<category><![CDATA[rye bread]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[sweet mustard]]></category>
		<category><![CDATA[veal]]></category>
		<category><![CDATA[weisswurst]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/weisswurst/</guid>
		<description><![CDATA[German for &#8220;white sausage,&#8221; weisswurst is a delicate sausage made with veal, cream and eggs. It&#8217;s traditionally served during Oktoberfest with sweet mustard, rye bread and beer. See also sausage.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>waffle</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/waffle/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/waffle/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:27:57 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[belgian waffles]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[cooking utensil]]></category>
		<category><![CDATA[fresh strawberries]]></category>
		<category><![CDATA[heart shape]]></category>
		<category><![CDATA[iron]]></category>
		<category><![CDATA[light batter]]></category>
		<category><![CDATA[light bread]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[round]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[side]]></category>
		<category><![CDATA[stovetop]]></category>
		<category><![CDATA[surface]]></category>
		<category><![CDATA[vegetable mixtures]]></category>
		<category><![CDATA[waffle iron]]></category>
		<category><![CDATA[waffle irons]]></category>
		<category><![CDATA[waffle makers]]></category>
		<category><![CDATA[Waffles]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/waffle/</guid>
		<description><![CDATA[The honeycombed surface of this crisp, light bread is perfect for holding pockets of syrup. Waffles are made by pouring a light batter onto one side of a waffle iron, a special hinged cooking utensil with two honeycomb patterned griddles. The second side is closed over the batter and the waffle is cooked until browned [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>triticale</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/triticale/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/triticale/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:26:26 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[berry]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[cereals]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[health food]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[hybrid]]></category>
		<category><![CDATA[reason]]></category>
		<category><![CDATA[style dishes]]></category>
		<category><![CDATA[supermarkets]]></category>
		<category><![CDATA[sweet flavor]]></category>
		<category><![CDATA[triticale]]></category>
		<category><![CDATA[Triticum]]></category>
		<category><![CDATA[variety]]></category>
		<category><![CDATA[wheat]]></category>
		<category><![CDATA[wheat flour]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/triticale/</guid>
		<description><![CDATA[This extremely nutritious hybrid of wheat (Triticum ) and rye (Secale ) contains more protein and less gluten than wheat and has a nutty-sweet flavor. It comes in several forms including whole berry, flakes and flour and can be found in health-food stores. Triticale flour is also available in some supermarkets. Whole triticale can be [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>tournedo</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/tournedo/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/tournedo/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:26:15 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[beef]]></category>
		<category><![CDATA[beef steak]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Classically]]></category>
		<category><![CDATA[cut]]></category>
		<category><![CDATA[diameter]]></category>
		<category><![CDATA[fried bread]]></category>
		<category><![CDATA[inch]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[mushroom sauce]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[tenderloin]]></category>
		<category><![CDATA[tournedo]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/tournedo/</guid>
		<description><![CDATA[A beef steak cut from the tenderloin, measuring 3/4 to 1 inch thick and 2 to 2 1/2 inches in diameter. Since tournedos are very lean, they&#8217;re sometimes wrapped in cured meats prior to grilling or broiling. Classically, they&#8217;re served on fried bread rounds and topped with a sauce, such as mushroom sauce.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>torte</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/torte/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/torte/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:26:05 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[bread crumbs]]></category>
		<category><![CDATA[buttercream]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[flavorings]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground nuts]]></category>
		<category><![CDATA[jams]]></category>
		<category><![CDATA[rich cake]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[Torte]]></category>
		<category><![CDATA[tortes]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/torte/</guid>
		<description><![CDATA[A rich cake, often made with little or no flour but instead with ground nuts or bread crumbs, eggs, sugar and flavorings. Tortes are often multilayered and filled with buttercream, jams, etc.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>taramasalata</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/taramasalata/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/taramasalata/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:24:57 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[bread crumbs]]></category>
		<category><![CDATA[carp]]></category>
		<category><![CDATA[Crackers]]></category>
		<category><![CDATA[creamy mixture]]></category>
		<category><![CDATA[Crudit]]></category>
		<category><![CDATA[dip]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[juice milk]]></category>
		<category><![CDATA[lemon juice]]></category>
		<category><![CDATA[oeuvre]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[roe]]></category>
		<category><![CDATA[seasonings]]></category>
		<category><![CDATA[tarama]]></category>
		<category><![CDATA[taramasalata]]></category>

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		<description><![CDATA[This Greek specialty is a thick, creamy mixture made with tarama (pale orange carp roe), lemon juice, milk-soaked bread crumbs, olive oil and seasonings. Taramasalata is usually served with bread or crackers as an hors D&#8217;oeuvre. It may also be used as a dip for crudit&#233;s.]]></description>
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