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	<title>Culinart Kosher &#187; edge</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>scallop</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/scallop/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/scallop/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:19:40 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[casserole]]></category>
		<category><![CDATA[cracker]]></category>
		<category><![CDATA[cracker crumbs]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[creamy sauce]]></category>
		<category><![CDATA[edge]]></category>
		<category><![CDATA[Escalope]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[pie dough]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[rim]]></category>
		<category><![CDATA[round]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[scallop]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/scallop/</guid>
		<description><![CDATA[1. A thin, boneless, round- or oval-shaped slice of meat or fish that is usually lightly breaded and quickly saut&#233;ed. Known as escalope in French. scallop 2. To prepare a food (most notably potatoes) by layering slices of it with cream or a creamy sauce in a casserole. Scalloped foods are often topped with bread [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>poultry shears</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/poultry-shears/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/poultry-shears/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:15:25 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[backbone]]></category>
		<category><![CDATA[bones]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[edge]]></category>
		<category><![CDATA[flesh]]></category>
		<category><![CDATA[Hen]]></category>
		<category><![CDATA[pair]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[poultry shears]]></category>
		<category><![CDATA[scissorlike]]></category>
		<category><![CDATA[slip proof]]></category>
		<category><![CDATA[stewing hen]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[work]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/poultry-shears/</guid>
		<description><![CDATA[A scissorlike implement designed to cut up poultry. A good pair of poultry shears has slip-proof handles and slightly curved blades, one with a serrated and notched edge for gripping the flesh and cutting bones. Poultry shears make easy work of cutting up a duck, snipping out the backbone of a chicken or cutting up [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>pattypan squash</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pattypan-squash/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pattypan-squash/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:12:39 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[diameter]]></category>
		<category><![CDATA[edge]]></category>
		<category><![CDATA[flattish]]></category>
		<category><![CDATA[green skin]]></category>
		<category><![CDATA[manner]]></category>
		<category><![CDATA[pattypan]]></category>
		<category><![CDATA[round]]></category>
		<category><![CDATA[scalloped edge]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[Squash]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[summer squash]]></category>
		<category><![CDATA[tender]]></category>
		<category><![CDATA[thin skin]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/pattypan-squash/</guid>
		<description><![CDATA[A round, flattish summer squash with a scalloped edge. Tender young pattypans can be identified by their pale-green skin (which turns white as the squash matures) and small size (3 to 4 inches in diameter). The thin skin, which can be smooth to slightly bumpy, is usually not removed. Pattypan squash can be cooked in [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>measuring cups</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/measuring-cups/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/measuring-cups/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:10:50 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[brown sugar]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate chips]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[confectioners sugar]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[dry ingredient]]></category>
		<category><![CDATA[dry measuring cups]]></category>
		<category><![CDATA[edge]]></category>
		<category><![CDATA[edge of a knife]]></category>
		<category><![CDATA[eye level]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[level]]></category>
		<category><![CDATA[liquid]]></category>
		<category><![CDATA[measurement]]></category>
		<category><![CDATA[metric system]]></category>
		<category><![CDATA[shortening]]></category>
		<category><![CDATA[size]]></category>
		<category><![CDATA[straight edge]]></category>
		<category><![CDATA[system]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/measuring-cups/</guid>
		<description><![CDATA[Containers that come in graduated sizes, used to measure amounts of food. Dry measuring cups come in nested sets that can include 2-cup, 1-cup, 1/2-cup, 1/3-cup, 1/4-cup and 1/8-cup (2-tablespoon) sizes. The dry ingredient can either be stirred first (as with flour and confectioners&#8217; sugar) or simply spooned lightly into the cup, then leveled off [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>malt syrup</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/malt-syrup/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/malt-syrup/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:09:56 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Barley]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[edge]]></category>
		<category><![CDATA[Extract]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground corn]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[malt extract]]></category>
		<category><![CDATA[malt syrup]]></category>
		<category><![CDATA[mash]]></category>
		<category><![CDATA[natural sweetener]]></category>
		<category><![CDATA[percent]]></category>
		<category><![CDATA[sweetener]]></category>
		<category><![CDATA[sweeteners]]></category>
		<category><![CDATA[sweeter]]></category>
		<category><![CDATA[syrupy]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/malt-syrup/</guid>
		<description><![CDATA[A natural sweetener made from a filtered, evaporated mash of ground corn and sprouted barley. Found in health-food stores, malt syrup has an earthy, full-bodied flavor and is 75 to 80 percent as sweet as honey. Plain malt syrup is sweeter than the hop-flavored style, which has a bitter edge. Malt syrup may be substituted [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>creste di galli</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/creste-di-galli/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/creste-di-galli/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:58:12 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[crest]]></category>
		<category><![CDATA[creste]]></category>
		<category><![CDATA[edge]]></category>
		<category><![CDATA[galli]]></category>
		<category><![CDATA[Macaroni]]></category>
		<category><![CDATA[medium]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/creste-di-galli/</guid>
		<description><![CDATA[Italian for &#8220;cockscombs,&#8221; culinarily describing a medium macaroni with a ruffled crest on the outside edge.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/creste-di-galli/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>citrus zester</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/citrus-zester/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/citrus-zester/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:55:53 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cutting]]></category>
		<category><![CDATA[cutting edge]]></category>
		<category><![CDATA[edge]]></category>
		<category><![CDATA[holes]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[kitchen tool]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[outer portion]]></category>
		<category><![CDATA[pith]]></category>
		<category><![CDATA[stainless steel]]></category>
		<category><![CDATA[surface]]></category>
		<category><![CDATA[threadlike]]></category>
		<category><![CDATA[tool]]></category>
		<category><![CDATA[zest]]></category>
		<category><![CDATA[zester]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/citrus-zester/</guid>
		<description><![CDATA[The stainless-steel cutting edge of this kitchen tool has five tiny cutting holes which, when the zester is pulled across the surface of a lemon or orange, create threadlike strips of peel. The zester removes only the colored outer portion (zest) of the peel, leaving the pale bitter pith.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>citrus stripper</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/citrus-stripper/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/citrus-stripper/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:55:52 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[citrus fruits]]></category>
		<category><![CDATA[cucumbers]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[dishes]]></category>
		<category><![CDATA[edge]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[fruits and vegetables]]></category>
		<category><![CDATA[garnish]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[rind]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[spiral]]></category>
		<category><![CDATA[stripper]]></category>
		<category><![CDATA[tool]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/citrus-stripper/</guid>
		<description><![CDATA[A special tool with a stainless-steel notched edge that cuts 1/4-inch-wide strips from the rind of citrus fruits as well as other fruits and vegetables. It&#8217;s commonly used to make lemon or lime strips, which are used to flavor drinks or garnish dishes such as salads and desserts. The strips can be cut long or [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>ajowan; ajwain</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/ajowan-ajwain/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/ajowan-ajwain/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:47:38 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[ajwain]]></category>
		<category><![CDATA[astringent]]></category>
		<category><![CDATA[caraway]]></category>
		<category><![CDATA[carom]]></category>
		<category><![CDATA[celery seeds]]></category>
		<category><![CDATA[cumin]]></category>
		<category><![CDATA[dishes]]></category>
		<category><![CDATA[edge]]></category>
		<category><![CDATA[form]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[indian markets]]></category>
		<category><![CDATA[native of southern india]]></category>
		<category><![CDATA[Seed]]></category>
		<category><![CDATA[shape]]></category>
		<category><![CDATA[size]]></category>
		<category><![CDATA[Spices]]></category>
		<category><![CDATA[thyme]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/ajowan-ajwain/</guid>
		<description><![CDATA[Though it&#8217;s related to caraway and cumin, ajowan tastes more like thyme with an astringent edge. This native of southern India can be found in Indian markets in either ground or seed form. The light brown to purple-red seeds resemble celery seeds in size and shape. Ajowan is most commonly added to chutneys, curried dishes, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Whetstone</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/whetstone/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/whetstone/#comments</comments>
		<pubDate>Wed, 06 Jul 2011 12:15:01 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[edge]]></category>
		<category><![CDATA[edge tools]]></category>
		<category><![CDATA[piece]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[Whetstone]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/whetstone/</guid>
		<description><![CDATA[A piece of stone, used for whetting, or sharpening, edge tools.]]></description>
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		<slash:comments>0</slash:comments>
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