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	<title>Culinart Kosher &#187; stone</title>
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	<description>Pâté is chopped liver.</description>
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		<title>scone</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/scone/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/scone/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:19:51 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[diamonds]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[name]]></category>
		<category><![CDATA[oats]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[place]]></category>
		<category><![CDATA[quick bread]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[scone]]></category>
		<category><![CDATA[Scottish]]></category>
		<category><![CDATA[scottish kings]]></category>
		<category><![CDATA[shapes]]></category>
		<category><![CDATA[squares]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[stone of destiny]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[today]]></category>
		<category><![CDATA[triangles]]></category>

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		<description><![CDATA[This Scottish quick bread is said to have taken its name from the Stone of Destiny (or Scone), the place where Scottish kings were once crowned. The original triangular-shaped scone was made with oats and griddle-baked. Today&#8217;s versions are more often flour-based and baked in the oven. They come in various shapes including triangles, rounds, [...]]]></description>
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		<item>
		<title>pit</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pit/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pit/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:14:20 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[apricot]]></category>
		<category><![CDATA[cherry]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[knife]]></category>
		<category><![CDATA[peach]]></category>
		<category><![CDATA[pit]]></category>
		<category><![CDATA[pitter]]></category>
		<category><![CDATA[plum]]></category>
		<category><![CDATA[Seed]]></category>
		<category><![CDATA[sharp knife]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[utensil]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/pit/</guid>
		<description><![CDATA[v. To remove the stone or seed of a fruit. This is most often done by using a sharp knife to cut it loose or a specialized utensil (known as a pitter) to push it out. pit n. The stone or seed of a fruit such as a cherry, peach, apricot or plum.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>pineapple</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pineapple/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pineapple/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:13:56 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[beauty]]></category>
		<category><![CDATA[call]]></category>
		<category><![CDATA[Central]]></category>
		<category><![CDATA[cone]]></category>
		<category><![CDATA[dark areas]]></category>
		<category><![CDATA[flavor variations]]></category>
		<category><![CDATA[hospitality]]></category>
		<category><![CDATA[incan ruins]]></category>
		<category><![CDATA[loaf]]></category>
		<category><![CDATA[pineapples]]></category>
		<category><![CDATA[ripe pineapple]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[squatter]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[stone sculptures]]></category>
		<category><![CDATA[sugar loaf]]></category>
		<category><![CDATA[symbolic representations]]></category>
		<category><![CDATA[tart flavor]]></category>
		<category><![CDATA[wood]]></category>
		<category><![CDATA[yellow skin]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/pineapple/</guid>
		<description><![CDATA[This tropical beauty received its appellation from the English because of its resemblance to the pine cone. Most other Europeans call it ananas derived from the Paraguayan nana meaning &#8220;excellent (or exquisite) fruit.&#8221; The pineapple is native to Central and South America, where symbolic representations of its form were found in pre-Incan ruins. Hawaii, now [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>pine nut</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pine-nut/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pine-nut/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:13:55 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[airtight]]></category>
		<category><![CDATA[cone]]></category>
		<category><![CDATA[fat nut]]></category>
		<category><![CDATA[health food stores]]></category>
		<category><![CDATA[italy mexico]]></category>
		<category><![CDATA[length]]></category>
		<category><![CDATA[ntilde]]></category>
		<category><![CDATA[nutmeat]]></category>
		<category><![CDATA[Pesto]]></category>
		<category><![CDATA[pignoli]]></category>
		<category><![CDATA[pine nut]]></category>
		<category><![CDATA[pine nuts]]></category>
		<category><![CDATA[pine trees]]></category>
		<category><![CDATA[rancid]]></category>
		<category><![CDATA[removal]]></category>
		<category><![CDATA[savory dishes]]></category>
		<category><![CDATA[shell]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[thin shell]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/pine-nut/</guid>
		<description><![CDATA[Also called Indian nut, pi&#241;on, pignoli and pignolia this high-fat nut comes from several varieties of pine trees. The nuts are actually inside the pine cone, which generally must be heated to facilitate their removal. This labor-intensive process is what makes these nuts so expensive. Pine nuts grow in China, Italy, Mexico, North Africa and [...]]]></description>
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		<item>
		<title>peel</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/peel/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/peel/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:12:58 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[baking sheet]]></category>
		<category><![CDATA[baking stone]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[hardwood]]></category>
		<category><![CDATA[oven]]></category>
		<category><![CDATA[peeler]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[pizza peel]]></category>
		<category><![CDATA[pizzas]]></category>
		<category><![CDATA[potato peel]]></category>
		<category><![CDATA[rind]]></category>
		<category><![CDATA[shovellike]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tool]]></category>
		<category><![CDATA[vegetable peeler]]></category>
		<category><![CDATA[yeast breads]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/peel/</guid>
		<description><![CDATA[n. 1. The rind or skin of a fruit or vegetable, such as a tomato or potato peel. 2. A flat, smooth, shovellike tool used to slide pizzas and yeast breads onto a baking stone or baking sheet in an oven. Also called a pizza peel and baker&#8217;s peel, this implement is made of hardwood [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>peach</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/peach/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/peach/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:12:46 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[appellation]]></category>
		<category><![CDATA[canned peaches]]></category>
		<category><![CDATA[clingstone]]></category>
		<category><![CDATA[ethylene gas]]></category>
		<category><![CDATA[fragrant]]></category>
		<category><![CDATA[fragrant fruit]]></category>
		<category><![CDATA[freestone]]></category>
		<category><![CDATA[frozen peach slices]]></category>
		<category><![CDATA[hemisphere]]></category>
		<category><![CDATA[May]]></category>
		<category><![CDATA[peach halves]]></category>
		<category><![CDATA[regions of the united states]]></category>
		<category><![CDATA[ripe peaches]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[southern hemisphere]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[velvety skin]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[world]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/peach/</guid>
		<description><![CDATA[Native to China, this fruit came to Europe (and subsequently to the New World) via Persia, hence its ancient appellation Persian apple. Throughout its evolution, the peach has propagated hundreds of varieties that vary greatly in color and flavor. In general, a peach falls into one of two classifications &#8212; freestone, in which case the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>pav&#233;</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pav/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pav/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:12:41 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cake]]></category>
		<category><![CDATA[cobblestone]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[filling]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[frosting]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[Mousse]]></category>
		<category><![CDATA[pav]]></category>
		<category><![CDATA[poultry]]></category>
		<category><![CDATA[rectangular paving stone]]></category>
		<category><![CDATA[sponge]]></category>
		<category><![CDATA[sponge cake]]></category>
		<category><![CDATA[stone]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/pav/</guid>
		<description><![CDATA[French for a square or rectangular &#8220;paving stone&#8221; or &#8220;cobblestone.&#8221; In culinary usage the word refers to: 1. A square or rectangular dessert consisting of several layers of sponge cake filled with buttercream or other filling and coated with frosting; 2. a square-shaped, aspic-coated mousse made of meat, fish or poultry, usually served cold. It [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>drupe fruit</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/drupe-fruit/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/drupe-fruit/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:00:01 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cherries]]></category>
		<category><![CDATA[drupe]]></category>
		<category><![CDATA[flesh]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[fruits]]></category>
		<category><![CDATA[middle]]></category>
		<category><![CDATA[peaches]]></category>
		<category><![CDATA[plums]]></category>
		<category><![CDATA[Seed]]></category>
		<category><![CDATA[skinned fruit]]></category>
		<category><![CDATA[soft flesh]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[succulent]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/drupe-fruit/</guid>
		<description><![CDATA[Any thin-skinned fruit with a succulent, soft flesh and hard stone or seed in the middle. apricots, cherries, peaches and plums are all classified as drupe fruits.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>baking stone</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/baking-stone/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/baking-stone/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:49:11 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[aluminum tray]]></category>
		<category><![CDATA[baking sheets]]></category>
		<category><![CDATA[baking stone]]></category>
		<category><![CDATA[brick]]></category>
		<category><![CDATA[brick floors]]></category>
		<category><![CDATA[browner]]></category>
		<category><![CDATA[clay]]></category>
		<category><![CDATA[clay tiles]]></category>
		<category><![CDATA[crisper]]></category>
		<category><![CDATA[ease]]></category>
		<category><![CDATA[inch]]></category>
		<category><![CDATA[pizza ovens]]></category>
		<category><![CDATA[plate]]></category>
		<category><![CDATA[quarry tiles]]></category>
		<category><![CDATA[rectangular plate]]></category>
		<category><![CDATA[round]]></category>
		<category><![CDATA[stone]]></category>
		<category><![CDATA[use]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/baking-stone/</guid>
		<description><![CDATA[A heavy, thick, round or rectangular plate of light brown stone used to duplicate the baking qualities of the brick floors of some commercial bread and pizza ovens. A baking stone should be placed on the lowest oven shelf and preheated with the oven. The item to be baked is then placed directly on the [...]]]></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>

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		<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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