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	<title>Culinart Kosher &#187; cake</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>upside-down cake</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/upside-down-cake/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/upside-down-cake/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:27:09 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[batter]]></category>
		<category><![CDATA[bottom]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[cake batter]]></category>
		<category><![CDATA[cake pan]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[fruit juices]]></category>
		<category><![CDATA[genre]]></category>
		<category><![CDATA[pineapple]]></category>
		<category><![CDATA[pineapple upside down]]></category>
		<category><![CDATA[pineapple upside down cake]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[process]]></category>
		<category><![CDATA[sugar]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/upside-down-cake/</guid>
		<description><![CDATA[Of this genre, the most popular is undoubtedly the traditional pineapple upside-down cake. Any fruit can be used, however, and this dessert is made by covering the bottom of a cake pan with butter and sugar topped with decoratively arranged fruit, then cake batter. During the baking process, the sugar, butter and fruit juices combine [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>tube pan</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/tube-pan/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/tube-pan/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:26:36 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[angel]]></category>
		<category><![CDATA[angel food]]></category>
		<category><![CDATA[Bundt]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[Center]]></category>
		<category><![CDATA[center tube]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[round]]></category>
		<category><![CDATA[sponge]]></category>
		<category><![CDATA[sponge cake]]></category>
		<category><![CDATA[tube]]></category>
		<category><![CDATA[tube pan]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/tube-pan/</guid>
		<description><![CDATA[A round pan with deep sides and a hollow center tube used for baking cake, especially angel food or sponge cake. The tube promotes even baking for the center of the cake. See also bundt pan.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>trifle</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/trifle/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/trifle/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:26:20 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cake]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate trifle]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[custard]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[england]]></category>
		<category><![CDATA[fresh fruit]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[grated chocolate]]></category>
		<category><![CDATA[Jam]]></category>
		<category><![CDATA[nuts]]></category>
		<category><![CDATA[sherry]]></category>
		<category><![CDATA[spirits]]></category>
		<category><![CDATA[sponge]]></category>
		<category><![CDATA[sponge cake]]></category>
		<category><![CDATA[trifle]]></category>
		<category><![CDATA[whipped cream]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/trifle/</guid>
		<description><![CDATA[Originally from England, this dessert consists of sponge cake or ladyfingers doused with spirits (usually sherry), covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruit, nuts or grated chocolate. Trifle is refrigerated for several hours before serving.]]></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>

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		<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>torta</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/torta/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/torta/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:26:03 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cake]]></category>
		<category><![CDATA[italian word]]></category>
		<category><![CDATA[loaf]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[spanish word]]></category>
		<category><![CDATA[torta]]></category>
		<category><![CDATA[word]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/torta/</guid>
		<description><![CDATA[1. The Italian word for &#8220;tart,&#8221; &#8220;pie&#8221; or &#8220;cake.&#8221; 2. The Spanish word for &#8220;cake,&#8221; &#8220;loaf&#8221; or &#8220;sandwich.&#8221;]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>tiramisu</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/tiramisu/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/tiramisu/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:25:45 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cake]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[composition]]></category>
		<category><![CDATA[continuation]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[ethereal]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[grated chocolate]]></category>
		<category><![CDATA[heaven]]></category>
		<category><![CDATA[Mascarpone]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[sponge cake]]></category>
		<category><![CDATA[texture]]></category>
		<category><![CDATA[translation]]></category>
		<category><![CDATA[trifle]]></category>
		<category><![CDATA[unspoken]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/tiramisu/</guid>
		<description><![CDATA[The translation for tiramisu is &#8220;carry me up,&#8221; and many who taste this ethereal dessert assume the unspoken continuation must surely be &#8220;to heaven.&#8221; Tiramisu is a light composition of sponge cake or ladyfingers dipped in a coffee-marsala mixture, then layered with mascarpone (an ultrarich Italian cream cheese) and grated chocolate. The dessert is refrigerated [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>tipsy parson; tipsy pudding</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/tipsy-parson-tipsy-pudding/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/tipsy-parson-tipsy-pudding/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:25:43 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[almonds]]></category>
		<category><![CDATA[brandy]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[custard]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[parson]]></category>
		<category><![CDATA[Pudding]]></category>
		<category><![CDATA[sponge]]></category>
		<category><![CDATA[sponge cake]]></category>
		<category><![CDATA[tipsy]]></category>
		<category><![CDATA[whipped cream]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/tipsy-parson-tipsy-pudding/</guid>
		<description><![CDATA[Similar to trifle, this old-fashioned English dessert consists of several layers of sponge cake soaked with wine or brandy, sprinkled with almonds and layered with whipped cream or custard. It was thought that too much of this would make one tipsy.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/tipsy-parson-tipsy-pudding/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>tempe; tempeh</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/tempe-tempeh/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/tempe-tempeh/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:25:12 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[asian cooking]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[health food]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[high protein]]></category>
		<category><![CDATA[nutty flavor]]></category>
		<category><![CDATA[soft tofu]]></category>
		<category><![CDATA[soybean]]></category>
		<category><![CDATA[soybean cake]]></category>
		<category><![CDATA[tempe]]></category>
		<category><![CDATA[tempeh]]></category>
		<category><![CDATA[texture]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[vegetarian diets]]></category>
		<category><![CDATA[yeasty]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/tempe-tempeh/</guid>
		<description><![CDATA[A fermented soybean cake, with a texture similar to that of soft tofu and a yeasty, nutty flavor. The high-protein tempe is popular in Asian cooking, as well as for vegetarian diets. It&#8217;s commonly available at health-food stores.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>steamed-pudding mold</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/steamed-pudding-mold/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/steamed-pudding-mold/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:23:12 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[angel food cake]]></category>
		<category><![CDATA[bottom]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[cake pan]]></category>
		<category><![CDATA[central tube]]></category>
		<category><![CDATA[clamps]]></category>
		<category><![CDATA[containers]]></category>
		<category><![CDATA[distribution]]></category>
		<category><![CDATA[even heat distribution]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[lid]]></category>
		<category><![CDATA[mold]]></category>
		<category><![CDATA[molds]]></category>
		<category><![CDATA[Pudding]]></category>
		<category><![CDATA[pudding mold]]></category>
		<category><![CDATA[tube]]></category>
		<category><![CDATA[variety]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/steamed-pudding-mold/</guid>
		<description><![CDATA[Although steamed pudding can be cooked in a variety of containers, there are special steamed-pudding molds with decorative sides and bottom, as well as a lid that clamps tightly shut. Many molds also have a central tube (like an angel-food cake pan) that provides more even heat distribution, thereby cooking the pudding more evenly.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>sponge cake; spongecake</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/sponge-cake-spongecake/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/sponge-cake-spongecake/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:22:47 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[anything]]></category>
		<category><![CDATA[beaten egg whites]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[egg yolks]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[ethereal]]></category>
		<category><![CDATA[fact]]></category>
		<category><![CDATA[ground almonds]]></category>
		<category><![CDATA[kind]]></category>
		<category><![CDATA[lemon zest]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[sponge]]></category>
		<category><![CDATA[sponge cake]]></category>
		<category><![CDATA[sponge cakes]]></category>
		<category><![CDATA[spongecake]]></category>
		<category><![CDATA[texture]]></category>
		<category><![CDATA[zest]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/sponge-cake-spongecake/</guid>
		<description><![CDATA[This light, airy cake gets its ethereal texture from beaten egg whites, which are folded into a fluffy mixture of beaten egg yolks and sugar. They get their leavening power entirely from eggs. Sponge cakes are further characterized by the fact that they do not contain shortening of any kind. The cakes can be variously [...]]]></description>
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		<slash:comments>0</slash:comments>
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