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	<title>Culinart Kosher &#187; flavor</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>yuba</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/yuba/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/yuba/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:29:22 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[asian markets]]></category>
		<category><![CDATA[Bamboo]]></category>
		<category><![CDATA[crispy brown]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[meat substitute]]></category>
		<category><![CDATA[nutlike]]></category>
		<category><![CDATA[Sheets]]></category>
		<category><![CDATA[soy]]></category>
		<category><![CDATA[soybean]]></category>
		<category><![CDATA[soybean milk]]></category>
		<category><![CDATA[substitute]]></category>
		<category><![CDATA[use]]></category>
		<category><![CDATA[vegetarian dishes]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[wet towel]]></category>
		<category><![CDATA[yuba]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/yuba/</guid>
		<description><![CDATA[Soybean milk &#8220;skin&#8221; that forms on soy milk when it is heated. The delicate milk skin is carefully removed and usually dried in sheets or folded and dried in sticks. Yuba sheets are rehydrated by covering with a wet towel; yuba sticks are soaked in water. Yuba, with its creamy, nutlike flavor, is often used [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>yellowtail</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/yellowtail/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/yellowtail/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:29:13 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[fish]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[Game]]></category>
		<category><![CDATA[game fish]]></category>
		<category><![CDATA[jack]]></category>
		<category><![CDATA[jack family]]></category>
		<category><![CDATA[member]]></category>
		<category><![CDATA[mexican waters]]></category>
		<category><![CDATA[snapper]]></category>
		<category><![CDATA[southern california]]></category>
		<category><![CDATA[texture]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[variety]]></category>
		<category><![CDATA[way]]></category>
		<category><![CDATA[Yellowtail]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/yellowtail/</guid>
		<description><![CDATA[1. This large (up to 100 pounds) game fish is found off the coast of Southern California and further south into Mexican waters. It&#8217;s a member of the jack family &#8212; related to pompano &#8212; with a flavor and texture similar to tuna. Yellowtail is only occasionally available commercially. It may be prepared in any [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>yarrow</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/yarrow/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/yarrow/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:29:09 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Aroma]]></category>
		<category><![CDATA[aromatic herbs]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[egg dishes]]></category>
		<category><![CDATA[europe]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[herb]]></category>
		<category><![CDATA[herb tea]]></category>
		<category><![CDATA[milfoil]]></category>
		<category><![CDATA[north america]]></category>
		<category><![CDATA[salads]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[tisane]]></category>
		<category><![CDATA[yarrow]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/yarrow/</guid>
		<description><![CDATA[Any of several very pungent, aromatic herbs found in Europe and North America. Known as milfoil in Europe, yarrow has a very strong aroma and flavor and is therefore used sparingly to flavor salads, soups and occasionally egg dishes. It may also be used to brew a tisane (herb tea).]]></description>
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		</item>
		<item>
		<title>wood ear</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/wood-ear/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/wood-ear/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:55 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[albino]]></category>
		<category><![CDATA[asian markets]]></category>
		<category><![CDATA[chips]]></category>
		<category><![CDATA[crunchy texture]]></category>
		<category><![CDATA[ears]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[fries]]></category>
		<category><![CDATA[mushroom]]></category>
		<category><![CDATA[shape]]></category>
		<category><![CDATA[silver]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[specimens]]></category>
		<category><![CDATA[Taste]]></category>
		<category><![CDATA[texture]]></category>
		<category><![CDATA[tiger]]></category>
		<category><![CDATA[tiger lily buds]]></category>
		<category><![CDATA[variety]]></category>
		<category><![CDATA[wood]]></category>
		<category><![CDATA[wood ear]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/wood-ear/</guid>
		<description><![CDATA[A variety of mushroom also known as cloud ear, tree ear (the larger, thicker specimens) or silver ear (albinos). They have a slightly crunchy texture and delicate, almost bland flavor that more often than not absorbs the taste of the more strongly flavored ingredients with which they are cooked. Asian markets sell fresh and dried [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>won ton soup</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/won-ton-soup/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/won-ton-soup/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:53 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Broth]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[garnishes]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[soy]]></category>
		<category><![CDATA[soy sauce]]></category>
		<category><![CDATA[ton]]></category>
		<category><![CDATA[veal]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[Won]]></category>
		<category><![CDATA[won ton soup]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/won-ton-soup/</guid>
		<description><![CDATA[A Chinese favorite consisting of won tons cooked in and served in a clear broth flavored variously with ingredients like scallions, celery and soy sauce. The soup is often garnished with julienned strips of chicken, veal, vegetables, etc. The broth&#8217;s flavor as well as the garnishes are prepared to correspond to the won ton filling.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/won-ton-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>wintergreen</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/wintergreen/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/wintergreen/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:50 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[addition]]></category>
		<category><![CDATA[candy]]></category>
		<category><![CDATA[candy gum]]></category>
		<category><![CDATA[checkerberry]]></category>
		<category><![CDATA[eastern north america]]></category>
		<category><![CDATA[fact]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[foliage]]></category>
		<category><![CDATA[green leaves]]></category>
		<category><![CDATA[medicine]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[plant]]></category>
		<category><![CDATA[red berries]]></category>
		<category><![CDATA[variety]]></category>
		<category><![CDATA[white flowers]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[wintergreen]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/wintergreen/</guid>
		<description><![CDATA[The name of this evergreen plant, which is native to eastern North America, comes from the fact that it retains foliage all winter long. In addition to its rich green leaves, wintergreen bears white flowers and bright red berries. The leaves produce a pungent oil that&#8217;s used to flavor a variety of products including candy, [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/wintergreen/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>winter melon</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/winter-melon/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/winter-melon/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:49 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[asian soups]]></category>
		<category><![CDATA[chinese markets]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[flesh]]></category>
		<category><![CDATA[fry dishes]]></category>
		<category><![CDATA[honeydew]]></category>
		<category><![CDATA[melon]]></category>
		<category><![CDATA[melon shell]]></category>
		<category><![CDATA[muskmelon]]></category>
		<category><![CDATA[reminiscent]]></category>
		<category><![CDATA[shell]]></category>
		<category><![CDATA[snowy]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Winter]]></category>
		<category><![CDATA[winter melon soup]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/winter-melon/</guid>
		<description><![CDATA[This large, frost-green muskmelon can weigh up to 30 pounds and resembles a huge honeydew. The porous flesh is snowy white and has a flavor reminiscent of zucchini. Winter melon is available year-round in Chinese markets and specialty produce stores. It should be cooked briefly and is popular in stir-fry dishes as well as various [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/winter-melon/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>winged bean</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/winged-bean/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/winged-bean/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:47 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[bag]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[cranberry]]></category>
		<category><![CDATA[flare]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[goa]]></category>
		<category><![CDATA[goa bean]]></category>
		<category><![CDATA[green beans]]></category>
		<category><![CDATA[plastic]]></category>
		<category><![CDATA[pods]]></category>
		<category><![CDATA[produce markets]]></category>
		<category><![CDATA[regions of the world]]></category>
		<category><![CDATA[shades of red]]></category>
		<category><![CDATA[staple]]></category>
		<category><![CDATA[starchy]]></category>
		<category><![CDATA[supermarkets]]></category>
		<category><![CDATA[texture]]></category>
		<category><![CDATA[tropical legume]]></category>
		<category><![CDATA[Wash]]></category>
		<category><![CDATA[way]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/winged-bean/</guid>
		<description><![CDATA[Also called goa bean, this tropical legume is rapidly becoming a staple throughout the poorer regions of the world where it grows. The reasons are basic: it grows quickly, is disease resistant and is high in protein. The winged bean is also valued because it&#8217;s entirely edible, including the shoots, flowers, roots, leaves, pods and [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>wild pecan rice</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/wild-pecan-rice/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/wild-pecan-rice/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:40 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[aromatic rice]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[fragrance]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[gourmet markets]]></category>
		<category><![CDATA[Hailing]]></category>
		<category><![CDATA[louisiana]]></category>
		<category><![CDATA[nutty flavor]]></category>
		<category><![CDATA[parents]]></category>
		<category><![CDATA[pecan]]></category>
		<category><![CDATA[pecan rice]]></category>
		<category><![CDATA[pecans]]></category>
		<category><![CDATA[popcorn]]></category>
		<category><![CDATA[relation]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[supermarkets]]></category>
		<category><![CDATA[wild rice]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/wild-pecan-rice/</guid>
		<description><![CDATA[Hailing from Louisiana, this aromatic rice is a hybrid (its parents have no relation to either wild rice or pecans) with a rich, nutty flavor and a cooked fragrance akin to popcorn. It&#8217;s also called simply pecan rice, and is available in gourmet markets and some supermarkets. See also rice.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/wild-pecan-rice/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>white chocolate</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/white-chocolate/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/white-chocolate/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:33 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[butter]]></category>
		<category><![CDATA[butter milk]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate flavor]]></category>
		<category><![CDATA[chocolate liquor]]></category>
		<category><![CDATA[cocoa]]></category>
		<category><![CDATA[cocoa butter]]></category>
		<category><![CDATA[flavor]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[lecithin]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[milk solids]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[Product]]></category>
		<category><![CDATA[vanilla]]></category>
		<category><![CDATA[white chocolate]]></category>

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		<description><![CDATA[Not really chocolate at all, white chocolate is typically a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. This product can&#8217;t be officially classified as &#8220;chocolate&#8221; because there is no chocolate liquor (see chocolate) in it, which means there&#8217;s also very little chocolate flavor. White chocolate must be melted very slowly over low [...]]]></description>
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