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	<title>Culinart Kosher &#187; flour</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>Yorkshire pudding</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/yorkshire-pudding/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/yorkshire-pudding/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:29:18 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[baking dish]]></category>
		<category><![CDATA[batter]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[containers]]></category>
		<category><![CDATA[County]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[Drippings]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[muffin tins]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[popover]]></category>
		<category><![CDATA[Pudding]]></category>
		<category><![CDATA[Roast]]></category>
		<category><![CDATA[roast beef]]></category>
		<category><![CDATA[souffl]]></category>
		<category><![CDATA[yorkshire]]></category>
		<category><![CDATA[yorkshire pudding]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/yorkshire-pudding/</guid>
		<description><![CDATA[British roast beef wouldn&#8217;t be complete without Yorkshire pudding, which is like a cross between a popover and a souffl&#233; and not at all like a pudding. It&#8217;s made with a batter of eggs, milk and flour, baked in beef drippings until puffy, crisp and golden brown. It may be prepared in a shallow baking [...]]]></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>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/yeast-starter/</guid>
		<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>
		</item>
		<item>
		<title>yeast bread</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/yeast-bread/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/yeast-bread/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:29:09 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[agent]]></category>
		<category><![CDATA[burst]]></category>
		<category><![CDATA[carbon dioxide gas]]></category>
		<category><![CDATA[croissants]]></category>
		<category><![CDATA[dioxide]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[french bread]]></category>
		<category><![CDATA[gas]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[leavening agent]]></category>
		<category><![CDATA[nutrients]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[sourdough]]></category>
		<category><![CDATA[sourdough bread]]></category>
		<category><![CDATA[starchy]]></category>
		<category><![CDATA[yeast bread]]></category>
		<category><![CDATA[yeast breads]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/yeast-bread/</guid>
		<description><![CDATA[Any bread that uses yeast as the leavening agent. As the yeast ferments, it converts the flour&#8217;s starchy nutrients into alcohol and carbon dioxide gas. The gas bubbles trapped in the elastic gluten mesh of the dough are what make it rise. Oven heat kills the yeast and evaporates the alcohol. The gas expands in [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>won ton skins; egg roll skins</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/won-ton-skins-egg-roll-skins/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/won-ton-skins-egg-roll-skins/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:52 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[chinese markets]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[egg roll]]></category>
		<category><![CDATA[egg rolls]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[Paper-thin]]></category>
		<category><![CDATA[roll]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[skins]]></category>
		<category><![CDATA[squares and circles]]></category>
		<category><![CDATA[supermarkets]]></category>
		<category><![CDATA[thicknesses]]></category>
		<category><![CDATA[thin sheets]]></category>
		<category><![CDATA[ton]]></category>
		<category><![CDATA[Won]]></category>

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		<description><![CDATA[Paper-thin sheets of dough made from flour, eggs and salt, and used to make won ton, egg rolls and similar preparations. Won ton skins can be purchased prepackaged in some supermarkets and in most Chinese markets. The wrappers usually come in both squares and circles and are available in various thicknesses.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<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>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/wiener-schnitzel-wienerschnitzel/</guid>
		<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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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>water chestnut powder</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/water-chestnut-powder/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/water-chestnut-powder/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:28:10 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[amount]]></category>
		<category><![CDATA[asian cooking]]></category>
		<category><![CDATA[asian markets]]></category>
		<category><![CDATA[chestnut]]></category>
		<category><![CDATA[chestnut flour]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cornstarch]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[health food]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[starch]]></category>
		<category><![CDATA[thickener]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[water chestnut powder]]></category>
		<category><![CDATA[water chestnuts]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/water-chestnut-powder/</guid>
		<description><![CDATA[Also called water chestnut flour, this powdered starch is ground from dried water chestnuts. It&#8217;s used as a thickener in Asian cooking. Like cornstarch, it&#8217;s mixed with a small amount of water before being added to the hot mixture to be thickened. It can also be used to dredge foods before frying. Water chestnut powder [...]]]></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>tostada</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/tostada/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/tostada/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:26:09 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[entr]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[fried tortilla]]></category>
		<category><![CDATA[Guacamole]]></category>
		<category><![CDATA[refried beans]]></category>
		<category><![CDATA[shredded chicken]]></category>
		<category><![CDATA[shredded lettuce]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[tortilla]]></category>
		<category><![CDATA[tostadas]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/tostada/</guid>
		<description><![CDATA[A crisp-fried tortilla (corn or flour) topped with various ingredients such as refried beans, shredded chicken or beef, shredded lettuce, diced tomatoes, grated cheese, sour cream or guacamole. Tostadas can be large or small and served as an appetizer or entr&#233;e.]]></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>syrniki; sirniki</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/syrniki-sirniki/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/syrniki-sirniki/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:24:27 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[beaten eggs]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cheese cakes]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[dill]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[farmer]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[fried cheese]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[origin]]></category>
		<category><![CDATA[pot]]></category>
		<category><![CDATA[pot cheese]]></category>
		<category><![CDATA[sirniki]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[syrniki]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/syrniki-sirniki/</guid>
		<description><![CDATA[Russian in origin, syrniki is a dish of fried cheese cakes that can be served sweet &#8212; sprinkled with confectioners&#8217; sugar and sour cream &#8212; or savory, topped with sour cream and herbs such as dill. Syrniki are made with a mixture of pot cheese or farmer&#8217;S cheese, flour and beaten eggs, which is formed [...]]]></description>
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		<slash:comments>0</slash:comments>
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