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    <title>Cooking Light: Cooking 101</title>
    <link>http://www.cookinglight.com/cooking-101/</link>
    <description>Cooking 101 - Cooking Light</description>
    <pubDate>Mon, Dec 26 2011 03:00:00 -05:00</pubDate>
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      <title>How To Make Stews</title>
      <description>Nothing says comfort food like a hearty bowl full of stew.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/hNbTN5yOHs0" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/hNbTN5yOHs0/</link>
      <pubDate>Fri, Jan 27 2012 04:00:00 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2011/01/1101p109-cooking-class-stews-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2011/01/1101p109-cooking-class-stews-t.jpg?75:75" />
        <media:title>Foolproof Stew Making</media:title>
        <media:description><![CDATA[Stew making is comfort-food alchemy: Bites of meat—usually taken from tough, sinewy muscles—cook low and slow with hearty veggies, bubbling away until flavors meld and the meat loosens and gains buttery texture. The technique is straightforward, but the cook needs to avoid simple mistakes that often come from speeding the process—boiling rather than simmering, or skimping on the first steps that build deep flavor. Read on for foolproof tips and healthy stew recipes.  View Recipe: Italian Beef Stew   Recipe Tip:  Tough cuts of meat that lend themselves to stews tend to be fatty, so you need to trim them well for healthy results. ]]></media:description>
        <media:keywords>fool proof stew making</media:keywords>
        <media:credit role="photographer" /></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/techniques/how-to-make-stews-00412000070181/</feedburner:origLink></item>
    <item>
      <title>Foolproof Roast Chicken</title>
      <description>We discovered something different, and it yielded our juiciest bird ever.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/pQNF34A-Mds" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/pQNF34A-Mds/</link>
      <pubDate>Mon, Dec 26 2011 03:00:00 -05:00</pubDate>
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        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2011/03/1103p103-how-to-roast-chicken-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2011/03/1103p103-how-to-roast-chicken-t.jpg?75:75" />
        <media:title>Foolproof Roast Chicken</media:title>
        <media:description><![CDATA[The secret to our super-juicy bird? We baked at 350° for about 45 minutes, then cranked the heat up to 450° for the last few minutes. The chicken browned beautifully, and the high-temp finish speeded the cooking. Have a meat thermometer handy so you can remove the chicken from the oven the moment it's done.  The Curriculum:   Our new method for roasting a whole bird.How to know when chicken is perfectly cooked.When to eat the skin and when you need to toss it. View Recipe: Classic Roast Chicken   Kitchen Tip:  Allow the chicken to stand at least 10 minutes before you slice it so the juices redistribute throughout the meat. ]]></media:description>
        <media:keywords>foolproof roast chicken, roast chicken</media:keywords>
        <media:credit role="photographer" /></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/techniques/how-to-roast-chicken-00412000070446/</feedburner:origLink></item>
    <item>
      <title>How to Freeze Foods</title>
      <description>Preparing double or even triple recipes and freezing portions for later means you don’t have to cook every night to have a delicious and nutritious meal on the table.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/8Su3n6HJZp8" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/8Su3n6HJZp8/</link>
      <pubDate>Mon, Dec 26 2011 03:00:00 -05:00</pubDate>
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        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/Oxmoor/oh3292p69-frozen-stew-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/Oxmoor/oh3292p69-frozen-stew-t.jpg?75:75" />
        <media:title>Step 5: Defrost</media:title>
        <media:description><![CDATA[Defrost food in the refrigerator or in the microwave. We recommend allowing enough time for the food to defrost in the refrigerator—roughly 5 hours per pound. To avoid the risk of contamination, never defrost food at room temperature. ]]></media:description>
        <media:keywords />
        <media:credit role="photographer" /></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/techniques/how-to-freeze-foods-00412000070351/</feedburner:origLink></item>
    <item>
      <title>If You Like This, Try This Produce Guide</title>
      <description>Stay out of a cooking rut by trying new ingredients with our produce substitution guide.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/V6rpUNSaWfE" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/V6rpUNSaWfE/</link>
      <pubDate>Mon, Dec 26 2011 03:00:00 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2011/04/1104w-squash-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2011/04/1104w-squash-t.jpg?75:75" />
        <media:title>Squash Substitution Guide</media:title>
        <media:description />
        <media:keywords />
        <media:credit role="photographer" /></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/essential-ingredients/produce-guide-00412000070659/</feedburner:origLink></item>
    <item>
      <title>Healthy Convenience Foods</title>
      <description>Here are our top ten healthy convenience food products that make dinner a little quicker and no less tasty.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/a3_ZB-u5eok" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/a3_ZB-u5eok/</link>
      <pubDate>Wed, Jan 04 2012 12:38:59 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/Oxmoor/oh3320p208-canned-tomatoes-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/Oxmoor/oh3320p208-canned-tomatoes-t.jpg?75:75" />
        <media:title>6. Canned Tomatoes</media:title>
        <media:description><![CDATA[While it’s often thought that fresh is better than canned, canned vegetables, including tomatoes, in fact stack up well nutritionally against fresh. Canned produce is often processed shortly after it’s harvested, so most of the nutrients are maintained in the canned version. However, sodium can be high in canned products, so look for “no-salt-added” or “less-sodium” options. No-salt-added canned tomatoes save you the time and effort of seeding, chopping, and peeling fresh tomatoes, and they work beautifully in many dishes, including  Sausage, Pepper, and Onion Pizza , as toppings for bruschetta, or to make quick homemade salsa. ]]></media:description>
        <media:keywords>healthy convenience foods, top ten healthy convenience foods, quick cooking, convenience foods, canned Tomatoes</media:keywords>
        <media:credit role="photographer" /></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/essential-ingredients/convenience-foods-00412000070316/</feedburner:origLink></item>
    <item>
      <title>All About Yogurt</title>
      <description>From nutrition information and easy recipes, to tips on how to make your own Greek-style yogurt, find 10 interesting facts about creamy cultured milk.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/5-cW1ZmXCf8" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/5-cW1ZmXCf8/</link>
      <pubDate>Mon, Dec 26 2011 03:00:00 -05:00</pubDate>
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        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2010/08/1008p38-yogurt-berries-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2010/08/1008p38-yogurt-berries-t.jpg?75:75" />
        <media:title>Yogurt Nutrition and Healthy Bacterias</media:title>
        <media:description><![CDATA[1. What those bacteria do  Lactobacillus bulgaricus  and  Streptococcus thermophilus , the two bacteria required by FDA standards for yogurt, are added to a warm milk bath, where they proceed to ferment and coagulate into a semisolid, producing tangy lactic acid along the way. Manufacturers can add other probiotics, like  Lactobacillus acidophilus  and  Bifidobacterium , but they're not required or regulated. ]]></media:description>
        <media:keywords>yogurt nutrition, tzatziki sauce, raita suace, yogurt and lactose intolerance, yougurts, yogurts</media:keywords>
        <media:credit role="photographer">Photo: Randy Mayor</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/essential-ingredients/yogurt-nutrition-00412000067780/</feedburner:origLink></item>
    <item>
      <title>Chocolate Essentials</title>
      <description>Everything you need to know about chocolate&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/7DlNxfB3j4E" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/7DlNxfB3j4E/</link>
      <pubDate>Thu, Jan 26 2012 14:44:00 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2002/01/0201p118-cookies-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2002/01/0201p118-cookies-t.jpg?75:75" />
        <media:title>Storing Chocolate</media:title>
        <media:description><![CDATA[Semisweet and bittersweet chocolate keep remarkably well for up to a year. Because chocolate absorbs flavors and odors, wrap in aluminum foil and again in plastic and store it in a dry, cool place. Milk and white chocolates lose freshness more quickly, so if you purchase more than you will use in two months, keep the extra frozen. Wrap with aluminum and plastic, and store in a zip-top bag. Before using frozen chocolate, thaw completely in the refrigerator without removing it from the bag. This will prevent condensation, which will damage the chocolate. Keeping chocolate on-hand means you can make our  Cocoa Fudge Cookies  whenever the occasion (or craving) calls for them. ]]></media:description>
        <media:keywords>chocolate, all about, essential ingredient, food, sweet, cocoa</media:keywords>
        <media:credit role="photographer">Becky Luigart-Stayner</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/essential-ingredients/even-more-about-chocolate-00400000034537/</feedburner:origLink></item>
    <item>
      <title>5-Ingredient Cookbook</title>
      <description>These 98 quick and healthy recipes combine fresh ingredients with pantry staples for speedy meals you'll feel great about eating.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/6EyVwl2g1Es" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/6EyVwl2g1Es/</link>
      <pubDate>Mon, Dec 26 2011 03:00:00 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/Oxmoor/oh-fff-p326-mushroom-chicken-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/Oxmoor/oh-fff-p326-mushroom-chicken-t.jpg?75:75" />
        <media:title>Mushroom-Herb Chicken</media:title>
        <media:description><![CDATA[Fresh mushrooms and shallots, sautéed with sherry and marjoram, top the chicken breasts with a rich combination of flavors, textures, and aromas. Serve with steamed broccoli and potatoes.  Pantry Checklist:  Chicken breasts (4)ShallotsFresh mushroomsDry sherryDried marjoram Prep:  5 minutes  Cook:  14 minutes  View Recipe: Mushroom-Herb Chicken  ]]></media:description>
        <media:keywords />
        <media:credit role="photographer">Oxmoor House</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/food/quick-healthy/5-ingredient-healthy-recipes-00400000053319/</feedburner:origLink></item>
    <item>
      <title>Recipe Makeovers</title>
      <description>Lighter, healthier, but just as tasty: See how we made over these favorite dishes.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/BiOw3nSiKtI" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/BiOw3nSiKtI/</link>
      <pubDate>Wed, Feb 01 2012 02:30:00 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2011/10/1110p158-monkey-bread-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2011/10/1110p158-monkey-bread-t.jpg?75:75" />
        <media:title>Monkey Bread Lightens Up</media:title>
        <media:description><![CDATA[Monkey around with the likes of canned biscuit dough, a stick of butter, and gobs of cinnamon-sugar, and you've got a mountain of fatty calories. I knew that the nutrition analysis of the traditional monkey bread recipe would show that—but 960mg of sodium per serving surprised me. To build a better base, we give the premade biscuits a pass—they're high in sodium and contain trans fats. Instead (and here's where convenience takes a backseat to quality), we start with fresh, homemade dough, made with nutty whole-wheat flour and delicately sweetened with orange juice and honey. In place of the stick of butter, each bite is dipped in a combo of milk and butter, then rolled in cinnamon and sugar. A finishing drizzle of cream cheese icing sends this treat over the top in taste—with about 80% less sodium and saturated fat than the original.  THE CLASSIC  556   calories  per serving  960  milligrams  sodium  13  grams  saturated   fat   THE MAKEOVER  234 calories  per serving  184  milligrams  sodium  2  grams  saturated fat   View Recipe: Monkey Bread  ]]></media:description>
        <media:keywords>recipe makeover: monkey bread, monkey bread, monkey bread recipe, recipe makeover: monkey bread recipe, lightned monkey bread, lightened monkey bread recipe, monkey bread lightens up, monkey bread recipe lightens up</media:keywords>
        <media:credit role="photographer">Photo: Randy Mayor</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/eating-smart/recipe-makeovers/recipe-makeovers-00412000068534/</feedburner:origLink></item>
    <item>
      <title>Top 5 Healthy Cookbooks</title>
      <description>Find our top 5 picks for the best healthy cookbooks of the past 25 years.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/NECA3faqYH4" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/NECA3faqYH4/</link>
      <pubDate>Fri, Jan 20 2012 04:00:00 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2012/01/1201p101-best-healthy-cookbooks-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2012/01/1201p101-best-healthy-cookbooks-t.jpg?75:75" />
        <media:title>Top 5 Healthy Cookbooks</media:title>
        <media:description><![CDATA[We were well into our review of a quarter-century of cookbooks when we were again struck by how fast the “healthy” category changes. Both the scientific and popular ideas of a healthy diet are in flux. On the science side, obsessions with total fat, sodium, antioxidants, and other micronutrients rose and fell. On the popular side: health foods, superfoods, gluten free foods. Today the overall understanding of healthy diet seems to be moving away from extremes and toward a balanced, varied, global-meets-local, always delicious ideal. But a lot of “healthy” cookbooks just don’t stand up. Here are five that do. We didn’t consider  Cooking Light  cookbooks for obvious reasons. ]]></media:description>
        <media:keywords>healthy cookbooks, best healthy cookbooks, healthy books, health cookbooks</media:keywords>
        <media:credit role="photographer">Photo: Randy Mayor</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/resources/best-healthy-cookbooks-00412000073863/</feedburner:origLink></item></channel></rss>

