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	<title>Rouxbe Online Cooking School Blog</title>
	
	<link>http://blog.rouxbe.com</link>
	<description>Where anyone can learn to cook like a rockstar!</description>
	<lastBuildDate>Wed, 30 May 2012 15:55:33 +0000</lastBuildDate>
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		<title>The Pocket Cooking School – Take Rouxbe with You!</title>
		<link>http://blog.rouxbe.com/the-pocket-cooking-school-take-rouxbe-with-you/</link>
		<comments>http://blog.rouxbe.com/the-pocket-cooking-school-take-rouxbe-with-you/#comments</comments>
		<pubDate>Wed, 30 May 2012 05:55:02 +0000</pubDate>
		<dc:creator>Joe, Co-founder of Rouxbe</dc:creator>
				<category><![CDATA[Ask a Chef]]></category>
		<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Feature Wishlist]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Getting Ahead in the Kitchen]]></category>
		<category><![CDATA[pcs]]></category>
		<category><![CDATA[pocket cooking school]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4939</guid>
		<description><![CDATA[Hi students! Want to help us test out a really cool new feature? It&#8217;s not completely finished and it&#8217;s not perfect&#8230;yet, but we think that it&#8217;s ready for some testing if you&#8217;d like to try it out. It&#8217;s called the Pocket Cooking School and it enables you to find and display related Rouxbe video content...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/the-pocket-cooking-school-take-rouxbe-with-you/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Rouxbe for Life – Engine of Contribution</title>
		<link>http://blog.rouxbe.com/rouxbe-for-life-engine-of-contribution/</link>
		<comments>http://blog.rouxbe.com/rouxbe-for-life-engine-of-contribution/#comments</comments>
		<pubDate>Thu, 17 May 2012 20:04:58 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
				<category><![CDATA[Adminstrative]]></category>
		<category><![CDATA[Behind The Scenes]]></category>
		<category><![CDATA[Business]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Miscellaneous]]></category>
		<category><![CDATA[RFL]]></category>
		<category><![CDATA[Rouxbe For Life]]></category>
		<category><![CDATA[world hunger]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4934</guid>
		<description><![CDATA[It&#8217;s a great day for all of us here at Rouxbe as today is the day that Rouxbe For Life is officially back on track &#8211; and we don&#8217;t mean Rouxbe Lifetime Memberships &#8211; that&#8217;s already back as you know. For those of you that have been around since we started (back in 2005), you...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/rouxbe-for-life-engine-of-contribution/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Arrabbiatta Pasta – wHy I haVe EaTen thiS for 3 MoNths StrAight!</title>
		<link>http://blog.rouxbe.com/arribbiatta-pasta-why-i-have-eaten-this-for-3-months-straight/</link>
		<comments>http://blog.rouxbe.com/arribbiatta-pasta-why-i-have-eaten-this-for-3-months-straight/#comments</comments>
		<pubDate>Sat, 05 May 2012 20:39:41 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[New Recipes]]></category>
		<category><![CDATA[What Chefs Really Eat!]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[running]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4645</guid>
		<description><![CDATA[This will sound crazy, but this pasta is so good that I have &#8220;lit-erally&#8221; (as it is said by Rob Lowe, in Parks and Recreation, for those of you that watch it) eaten this pasta every single Saturday for the past 3 months. Okay, it&#8217;s not just because it&#8217;s that good &#8211; which it is &#8211;...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/arribbiatta-pasta-why-i-have-eaten-this-for-3-months-straight/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Happy or Feliz Cinco de Mayo + Recipes to Help You Celebrate!</title>
		<link>http://blog.rouxbe.com/happy-or-feliz-cinco-de-mayo-recipes-to-help-you-celebrate/</link>
		<comments>http://blog.rouxbe.com/happy-or-feliz-cinco-de-mayo-recipes-to-help-you-celebrate/#comments</comments>
		<pubDate>Fri, 04 May 2012 22:07:49 +0000</pubDate>
		<dc:creator>Daniela, Editor/Camera</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Miscellaneous]]></category>
		<category><![CDATA[5th of may]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[New Recipes]]></category>
		<category><![CDATA[cinco de mayo]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4734</guid>
		<description><![CDATA[For many people, Cinco de Mayo represents a day in which they have an excuse to over indulge in beer, tequila shots and greasy chimichangas. However, Cinco de Mayo, is about much more than delicious Mexican food. Cinco de Mayo, which is Spanish for 5th of May, commemorates the day, way back in 1862, that the Mexican...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/happy-or-feliz-cinco-de-mayo-recipes-to-help-you-celebrate/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Why is one eyebrow always higher than the other?</title>
		<link>http://blog.rouxbe.com/why-is-one-eyebrow-always-higher-than-the-other/</link>
		<comments>http://blog.rouxbe.com/why-is-one-eyebrow-always-higher-than-the-other/#comments</comments>
		<pubDate>Sun, 29 Apr 2012 15:59:45 +0000</pubDate>
		<dc:creator>Joe, Co-founder of Rouxbe</dc:creator>
				<category><![CDATA[Behind The Scenes]]></category>
		<category><![CDATA[Food & Industry Talk]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4588</guid>
		<description><![CDATA[Okay, re: the eyebrow thing…I’ll let you in on a little secret, when I’ve worked a really long day, one of my eyebrows goes higher than the other. So pretty much, it’s always up there. The real reason I’m writing is to let you know that Monday, end of day, is the deadline to have...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/why-is-one-eyebrow-always-higher-than-the-other/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
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		<title>The Cooking Slot-Machine a.k.a. Learn the Skills Behind Cooking</title>
		<link>http://blog.rouxbe.com/the-cooking-slot-machine-a-k-a-learn-the-skills-behind-cooking/</link>
		<comments>http://blog.rouxbe.com/the-cooking-slot-machine-a-k-a-learn-the-skills-behind-cooking/#comments</comments>
		<pubDate>Thu, 26 Apr 2012 18:59:23 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
				<category><![CDATA[Miscellaneous]]></category>
		<category><![CDATA[New Recipes]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[fun]]></category>
		<category><![CDATA[game]]></category>
		<category><![CDATA[ideas]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4508</guid>
		<description><![CDATA[You may be wondering what the “Cooking Slot-Machine” is all about. I’ll get to that in a minute. In a nutshell, it’s related to how we teach here at Rouxbe and how you should think about the cooking school lessons. Why? Because we do things differently! As an example, instead of teaching you how to...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/the-cooking-slot-machine-a-k-a-learn-the-skills-behind-cooking/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
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		<title>Lifetime’s Back Baby! Announcing the Great Culinary Top-Up Campaign for Existing Students!</title>
		<link>http://blog.rouxbe.com/lifetimes-back-baby-announcing-the-great-culinary-top-up-campaign-for-existing-students/</link>
		<comments>http://blog.rouxbe.com/lifetimes-back-baby-announcing-the-great-culinary-top-up-campaign-for-existing-students/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 05:49:00 +0000</pubDate>
		<dc:creator>Joe, Co-founder of Rouxbe</dc:creator>
				<category><![CDATA[Business]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Miscellaneous]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4470</guid>
		<description><![CDATA[I know, I know…I can hear the customer comments already. Rouxbe Online Cooking School &#38; Video Recipes For those of you that might not know or remember what I’m referring to, we used to sell Lifetime Tuition Plans but canceled them for good back in September 2010. So what happened you ask and why are...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/lifetimes-back-baby-announcing-the-great-culinary-top-up-campaign-for-existing-students/feed/</wfw:commentRss>
		<slash:comments>154</slash:comments>
		</item>
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		<title>How to Stir-Fry | Rouxbe Cooking School Lesson</title>
		<link>http://blog.rouxbe.com/how-to-stir-fry-rouxbe-cooking-school-lesson/</link>
		<comments>http://blog.rouxbe.com/how-to-stir-fry-rouxbe-cooking-school-lesson/#comments</comments>
		<pubDate>Wed, 11 Apr 2012 18:47:45 +0000</pubDate>
		<dc:creator>Kimberley</dc:creator>
				<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Miscellaneous]]></category>
		<category><![CDATA[New Recipes]]></category>
		<category><![CDATA[Video]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4368</guid>
		<description><![CDATA[Stir-frying is an indispensible cooking technique because nearly any ingredient can be stir-fried. Once learned, stir-frying will provide you with the flexibility to build any dish to suit your tastes whether you’re craving black bean flavors, sweet and sour, ginger and garlic or flavors such as lemongrass and chilies. With stir-frying, you can take any...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/how-to-stir-fry-rouxbe-cooking-school-lesson/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Introduction to Stir-Frying | Rouxbe Cooking School Lesson</title>
		<link>http://blog.rouxbe.com/introduction-to-stir-frying-rouxbe-cooking-school-lesson/</link>
		<comments>http://blog.rouxbe.com/introduction-to-stir-frying-rouxbe-cooking-school-lesson/#comments</comments>
		<pubDate>Wed, 21 Mar 2012 20:50:43 +0000</pubDate>
		<dc:creator>Kimberley</dc:creator>
				<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Video]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4365</guid>
		<description><![CDATA[Stir-frying is an ancient dry-heat cooking method whereby small pieces of food are quickly cooked in a wok over extremely high heat. Stir-frying is a true art form because it forces the cook to demonstrate a number of other cooking skills in order to properly execute the stir-frying technique. A stir-fry is the ultimate one-pan...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/introduction-to-stir-frying-rouxbe-cooking-school-lesson/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Moments From Ireland – Irish Soda Bread, Leek &amp; Potato Soup…and Cows!</title>
		<link>http://blog.rouxbe.com/moments-from-ireland-irish-soda-bread-leek-potato-soup-and-cows/</link>
		<comments>http://blog.rouxbe.com/moments-from-ireland-irish-soda-bread-leek-potato-soup-and-cows/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 16:43:23 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Food & Industry Talk]]></category>
		<category><![CDATA[Miscellaneous]]></category>
		<category><![CDATA[New Recipes]]></category>
		<category><![CDATA[Ireland]]></category>
		<category><![CDATA[Irish]]></category>
		<category><![CDATA[Pureed Soup]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[Vichysoisse]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=3636</guid>
		<description><![CDATA[Earlier this year we were lucky enough to go on a trip to Ireland to visit our dear friends the Boylan&#8217;s. A few of the highlights for me (besides the beverages galore and the most friendly hospitality) were the cows, the food and the country-side. I would even dare say, that it was in that...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/moments-from-ireland-irish-soda-bread-leek-potato-soup-and-cows/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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		<title>How to Make Crêpes | Rouxbe Cooking School Lesson</title>
		<link>http://blog.rouxbe.com/how-to-make-crepes-rouxbe-cooking-school-lesson/</link>
		<comments>http://blog.rouxbe.com/how-to-make-crepes-rouxbe-cooking-school-lesson/#comments</comments>
		<pubDate>Wed, 14 Dec 2011 18:32:24 +0000</pubDate>
		<dc:creator>Kimberley</dc:creator>
				<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[pancakes]]></category>
		<category><![CDATA[pastry]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4265</guid>
		<description><![CDATA[This new lesson, which has been requested by many of you, is a lesson on crêpes. While we normally don’t take requests (not because we don’t want to, it’s just that we are focused on a particular culinary path), this time we made an exception. What can we say&#8230;it’s the holidays and we are feeling...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/how-to-make-crepes-rouxbe-cooking-school-lesson/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>How to Shallow Fry &amp; Deep Fry | Rouxbe Cooking School Lesson</title>
		<link>http://blog.rouxbe.com/how-to-shallow-fry-deep-fry-rouxbe-cooking-school-lesson/</link>
		<comments>http://blog.rouxbe.com/how-to-shallow-fry-deep-fry-rouxbe-cooking-school-lesson/#comments</comments>
		<pubDate>Wed, 26 Oct 2011 17:20:54 +0000</pubDate>
		<dc:creator>Kimberley</dc:creator>
				<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[deep fry]]></category>
		<category><![CDATA[fried food]]></category>
		<category><![CDATA[shallow fry]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4127</guid>
		<description><![CDATA[Frying is a dry heat cooking method in which foods are cooked in hot fat. It is a very versatile cooking technique since almost any type of food can be fried. When properly cooked, fried foods are appreciated for having a wonderfully crunchy crust on the outside, while still being moist and tender on the...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/how-to-shallow-fry-deep-fry-rouxbe-cooking-school-lesson/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>“The Kitchen Counter Cooking School” reinforces idea that anyone can learn to cook</title>
		<link>http://blog.rouxbe.com/the-kitchen-counter-cooking-school-reinforces-idea-that-anyone-can-learn-to-cook/</link>
		<comments>http://blog.rouxbe.com/the-kitchen-counter-cooking-school-reinforces-idea-that-anyone-can-learn-to-cook/#comments</comments>
		<pubDate>Tue, 04 Oct 2011 18:45:46 +0000</pubDate>
		<dc:creator>Paul, CEO of Rouxbe</dc:creator>
				<category><![CDATA[Miscellaneous]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4164</guid>
		<description><![CDATA[If you&#8217;ve read the book The Sharper Your Knife, The Harder You Cry, then you know about author Kathleen Flinn, the former software executive who left the high-tech world, enrolled at Le Cordon Bleu in Paris, and then wrote her best-selling book about the experience. Yesterday Kathleen launched her second book, The Kitchen Counter Cooking...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/the-kitchen-counter-cooking-school-reinforces-idea-that-anyone-can-learn-to-cook/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<title>How to Bread &amp; Batter Foods | Rouxbe Cooking School Lesson</title>
		<link>http://blog.rouxbe.com/how-to-bread-batter-foods-rouxbe-cooking-school-lesson/</link>
		<comments>http://blog.rouxbe.com/how-to-bread-batter-foods-rouxbe-cooking-school-lesson/#comments</comments>
		<pubDate>Thu, 15 Sep 2011 17:31:53 +0000</pubDate>
		<dc:creator>Kimberley</dc:creator>
				<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[batters]]></category>
		<category><![CDATA[bread and batter]]></category>
		<category><![CDATA[breadings]]></category>
		<category><![CDATA[fried food]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4125</guid>
		<description><![CDATA[Breaded and battered foods are appreciated for their crispy exterior and tender, moist interior. The dishes we enjoy so much such as chicken parmigiana, beer-battered fish, veal Milanese, polenta cakes and apple beignets all rely on a breading or batter to achieve the perfect texture and flavor. In this Rouxbe Cooking School lesson on How...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/how-to-bread-batter-foods-rouxbe-cooking-school-lesson/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Rouxbe Announces Partnership with Careers Through Culinary Arts Program</title>
		<link>http://blog.rouxbe.com/rouxbe-announces-partnership-with-careers-through-culinary-arts-program/</link>
		<comments>http://blog.rouxbe.com/rouxbe-announces-partnership-with-careers-through-culinary-arts-program/#comments</comments>
		<pubDate>Thu, 25 Aug 2011 21:30:32 +0000</pubDate>
		<dc:creator>Paul, CEO of Rouxbe</dc:creator>
				<category><![CDATA[Business]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Miscellaneous]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=4058</guid>
		<description><![CDATA[We’re really excited about the partnership we announced today with Careers Through Culinary Arts Program (C-CAP), a culinary training organization that helps high school students prepare for careers in the culinary industry. We’ve correlated Rouxbe’s videos to the C-CAP Approved curriculum to create a powerful teaching resource for culinary instructors; and C-CAP has licensed Rouxbe...]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/rouxbe-announces-partnership-with-careers-through-culinary-arts-program/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>How to Make Hollandaise Sauce | Rouxbe Cooking School Lesson</title>
		<link>http://blog.rouxbe.com/how-to-make-hollandaise-sauce-rouxbe-cooking-school-lesson/</link>
		<comments>http://blog.rouxbe.com/how-to-make-hollandaise-sauce-rouxbe-cooking-school-lesson/#comments</comments>
		<pubDate>Tue, 26 Jul 2011 16:32:33 +0000</pubDate>
		<dc:creator>Kimberley</dc:creator>
				<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[Bearnaise]]></category>
		<category><![CDATA[Eggs Benedict]]></category>
		<category><![CDATA[Hollandaise]]></category>
		<category><![CDATA[Mother Sauce]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=3945</guid>
		<description><![CDATA[Hollandaise is one of the five main mother sauces. Made with butter and eggs, this warm emulsion sauce is thick, yet airy. A well-made hollandaise has a rich, buttery flavor with just a hint of acid (typically lemon) to balance it out. The sauce is most often paired with vegetables, meat, fish and egg dishes....]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/how-to-make-hollandaise-sauce-rouxbe-cooking-school-lesson/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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		<title>How to Make Starch-Based Thick Soup | Rouxbe Cooking School Lesson</title>
		<link>http://blog.rouxbe.com/how-to-make-starch-based-thick-soup-rouxbe-cooking-school-lesson/</link>
		<comments>http://blog.rouxbe.com/how-to-make-starch-based-thick-soup-rouxbe-cooking-school-lesson/#comments</comments>
		<pubDate>Thu, 19 May 2011 16:31:06 +0000</pubDate>
		<dc:creator>Kimberley</dc:creator>
				<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[hearty soup]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[starch-based thick soup]]></category>
		<category><![CDATA[thick soup]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=3918</guid>
		<description><![CDATA[Starch-based thick soups are hearty soups that are made by cooking starchy vegetables, legumes or grains together with a liquid. These delicious and healthy soups are appreciated by many cultures around the world. Common examples are: Italian bean and kale, the classic French leek and potato, Asian congee, Middle Eastern and Indian lentil soups, Mexican...]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cinnamon Raisin Nut Bread Recipe</title>
		<link>http://blog.rouxbe.com/cinnamon-raisin-nut-bread-recipe/</link>
		<comments>http://blog.rouxbe.com/cinnamon-raisin-nut-bread-recipe/#comments</comments>
		<pubDate>Fri, 13 May 2011 20:59:18 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
				<category><![CDATA[New Recipes]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=3954</guid>
		<description><![CDATA[Plump raisins, cinnamon, pecans and walnuts are magic ingredients in this fantastic raisin bread. I have always been a fan of raisin bread. Actually, let me rephrase that &#8211; I used to be a fan of raisin bread when I was younger; however, as I got older, I realized that the raisin bread I had...]]></description>
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		<slash:comments>1</slash:comments>
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		<title>The Full 21 – Power Cookies</title>
		<link>http://blog.rouxbe.com/the-full-21-power-cookies/</link>
		<comments>http://blog.rouxbe.com/the-full-21-power-cookies/#comments</comments>
		<pubDate>Tue, 12 Apr 2011 00:11:16 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Miscellaneous]]></category>
		<category><![CDATA[New Recipes]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[vegan]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=3913</guid>
		<description><![CDATA[These cookies are my take on the Power Cookies from Capers, a local community market here in Vancouver&#8230;you might also know them as Whole Foods :-)  I once tried to get the recipe, but there was no way they were going to give it up&#8230;so off to the kitchen I went. I think I made...]]></description>
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		<slash:comments>7</slash:comments>
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		<title>How to Make Roux-Based Soup | Rouxbe Cooking School Lesson</title>
		<link>http://blog.rouxbe.com/how-to-make-roux-based-soup-rouxbe-cooking-school-lesson/</link>
		<comments>http://blog.rouxbe.com/how-to-make-roux-based-soup-rouxbe-cooking-school-lesson/#comments</comments>
		<pubDate>Tue, 05 Apr 2011 17:01:03 +0000</pubDate>
		<dc:creator>Kimberley</dc:creator>
				<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[cream soups]]></category>
		<category><![CDATA[roux]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=3867</guid>
		<description><![CDATA[Roux-based soups – often referred to as cream soups – have a luxurious and creamy texture. Whether the final soup is chunky or blended, the liquid within these soups will always have a silky-smooth and cream-like consistency. Roux-based soups are actually based on a thin velouté sauce or a thin béchamel sauce. Once you have...]]></description>
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		<slash:comments>2</slash:comments>
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