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    <title>Cooking Light: Cooking 101</title>
    <link>http://www.cookinglight.com/cooking-101/</link>
    <description><![CDATA[Cooking 101 - Cooking Light]]></description>
    <pubDate>Wed, Sep 12 2012 12:29:08 -04:00</pubDate>
    <image>
      <title>Cooking Light Cooking 101 Channel Image</title>
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      <link>http://www.cookinglight.com/</link></image>
    <atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" type="application/rss+xml" href="http://feeds.cookinglight.com/CookingLight/Cooking101" /><feedburner:info uri="cookinglight/cooking101" /><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="hub" href="http://pubsubhubbub.appspot.com/" /><item>
      <title>25 Secrets of Simple Cooking</title>
      <description>Our tricks, tips, and recipes for getting spectacular results with a minimum of fuss. Fish, seafood, pasta, sandwiches, and more.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/YHkLWK2Xqn4" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/YHkLWK2Xqn4/</link>
      <pubDate>Fri, Mar 29 2013 04:00:00 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2012/08/1208c-fresh-pasta-sauce-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2012/08/1208c-fresh-pasta-sauce-t.jpg?75:75" />
        <media:title>Super Simple Cooking</media:title>
        <media:description><![CDATA[Simple food, for its own sake, can be a snooze. The holy grail is simple food that has an essential, aha! deliciousness that gets to the soul of the ingredients and the dish. Some cooks have a gift for it. But the gift can be learned. Not everything is about shortcuts: Sometimes a special splurge is the key. Not everything is about speed: Sometimes careful prep makes a dish sing. Here are 25 tricks for successful simplicity. ]]></media:description>
        <media:keywords />
        <media:credit role="photographer">Photo: Iain Bagwell</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/techniques/simple-cooking-tips-00412000076533/</feedburner:origLink></item>
    <item>
      <title>15 Ways with Yogurt</title>
      <description>Kick up your recipe repetoire with a little help from this secret (sometimes not-so-secret) ingredient.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/Xr-LKQT-zLs" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/Xr-LKQT-zLs/</link>
      <pubDate>Thu, Mar 14 2013 14:17:39 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2011/07/1107p30-greek-yogurt-warm-black-blueberry-sauce-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2011/07/1107p30-greek-yogurt-warm-black-blueberry-sauce-t.jpg?75:75" />
        <media:title>Cooking with Yogurt</media:title>
        <media:description><![CDATA[Yogurt isn't just for serving à la carte anymore. Make dressing creamier, baked goods more moist, and smoothies—well—smoother. We've already give you all the  facts you need to know about yogurt . This time, we're bringing you the best recipes to utlize this creamy, cultured milk. We'll start you off with a Greek Yogurt with Warm Black and Blueberry Sauce. Sweet, frozen berries make this a year-round treat to be enjoyed on tangy Greek yogurt. A fan of dessert for breakfast? This recipe packs the protein, so don't feel bad if you decide to start your day with an indulgence.  View Recipe: Greek Yogurt with Warm Black and Blueberry Sauce  ]]></media:description>
        <media:keywords>Ways with Yogurt, Greek Yogurt with Warm Berry Sauce Recipe</media:keywords>
        <media:credit role="photographer">Photo: John Autry</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/essential-ingredients/cooking-with-yogurt-00412000075914/</feedburner:origLink></item>
    <item>
      <title>Top 4 Weeknight Cooking Cookbooks</title>
      <description>Find our top 4 picks for the best weeknight cooking cookbooks of the past 25 years.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/RtRr16rObA4" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/RtRr16rObA4/</link>
      <pubDate>Fri, Feb 22 2013 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/2012/10/1210p78-gordon-ramsay-fast-food-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2012/10/1210p78-gordon-ramsay-fast-food-t.jpg?75:75" />
        <media:title>Gordon Ramsay's Fast Food</media:title>
        <media:description><![CDATA[Gordon Ramsay's Fast Food: More Than 100 Delicious, Super-Fast, and Easy Recipes   By Gordon Ramsay, Sterling Epicure, reprint edition, 2012. Paperback. $25; 256 pages Ramsay's best side—instructive and encouraging—is on display here. Most of the recipes use a handful of ingredients, deployed to dazzling effect. The food is simple but not simplistic. Dishes like Beef Rib-eye with Baby Turnips in Port make easy weeknight meals feel special. And Ramsay delivers for every occasion, from company-worthy Salmon Ceviche and crowd-pleaser apps like Bruschetta with Tomato and Prosciutto to kid-friendly meals like Pan-Fried Crumbed Fish and Chunky Fries.  GIVE THIS TO:  Hurried home cooks looking to serve memorable meals that don't feel rushed.  —Tim Cebula  ]]></media:description>
        <media:keywords>Gordon Ramsay's Fast Food</media:keywords>
        <media:credit role="photographer">Photo: Randy Mayor</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/resources/best-weeknight-cooking-cookbooks-00412000077660/</feedburner:origLink></item>
    <item>
      <title>6 Types of Savory Beans</title>
      <description>These beans are a perfect staple to keep around for meals that need some extra substance. They also contain fiber, protein, and antioxidants that can aid in digestion, help burn fat, and fight cancer.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/wdOv3as73-Y" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/wdOv3as73-Y/</link>
      <pubDate>Wed, Apr 10 2013 16:00:18 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/Oxmoor/1208-beans-guide-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/Oxmoor/1208-beans-guide-t.jpg?75:75" />
        <media:title>Guide to Beans</media:title>
        <media:description><![CDATA[Beans have been the victim of many jokes through the years, some that will make you chuckle. But we’re not joking when we tell you they truly are a magical food – super good for you and just as tasty. Canned beans are a go-to pantry staple for salads and quick meals, but dried beans are more cost effective and allow you to control the amount of sodium, too. You can make a large pot of beans to use in meals throughout the week. ]]></media:description>
        <media:keywords />
        <media:credit role="photographer" /></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/essential-ingredients/bean-types-00412000076996/</feedburner:origLink></item>
    <item>
      <title>Quick Cook Pork Stir-Fry</title>
      <description>Stir-fries make a great healthy option for weeknight cooks without a lot of time. Watch how Bruce and Mark make Szechuan Pork in less than 20 minutes.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/s71n406koVs" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/s71n406koVs/</link>
      <pubDate>Fri, Mar 29 2013 11:01:09 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2008/06/0806p194-szechuan_pork-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2008/06/0806p194-szechuan_pork-t.jpg?75:75" />
        <media:title>Szechuan Pork</media:title>
        <media:description><![CDATA[Crunchy bell pepper and spicy chili garlic sauce highlight this surprisingly healthful dish. At 338 calories for a whole-meal serving it's an excellent dinner choice, and it takes less than 10 minutes to prepare. For simple variations try rice or another kind of Asian noodles like udon or somen, or sub another favorite vegetable―carrots or broccoli work well―for the bell pepper.  View Recipe: Szechuan Pork  ]]></media:description>
        <media:keywords />
        <media:credit role="photographer">Photo: Becky Luigart-Stayner</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/techniques/how-to-cook-pork-stir-fry-00412000073986/</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>Wed, Mar 20 2013 14:51:17 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <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>Artisanal Taste Test Awards</title>
      <description>See the winning small-batch artisanal products in our third annual Taste Test Awards.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/H4Rv-Xx8nkQ" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/H4Rv-Xx8nkQ/</link>
      <pubDate>Fri, Mar 01 2013 15:39:11 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2012/10/1210p97-caramels-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2012/10/1210p97-caramels-t.jpg?75:75" />
        <media:title>Watching Gourmet Grow</media:title>
        <media:description><![CDATA[In the three years since  Cooking Light  began giving these awards, the number of small-batch food producers has grown deliriously, and so has the quality of their products. The pickling craze of 2010 simmered down, leaving room for a burst of intricate preserves, as well as a noisy party of superb small-batch liquor and beer. Most of these items can be ordered online. Shipping can be expensive, so we favored products that deliver a uniquely regional experience or make special gifts. We did not focus on low-fat foods: When the quality is this high, you can enjoy a little less and truly savor. ]]></media:description>
        <media:keywords />
        <media:credit role="photographer">Photo: Hannah Whitaker</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/essential-ingredients/best-local-artisanal-foods-2012-00412000077659/</feedburner:origLink></item>
    <item>
      <title>10 Secrets to Cake Baking</title>
      <description>Toss boxed cake mixes to the side and conquer your fear of homemade cakes with our secrets to baking the perfect cake.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/lcTo1JN7xOw" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/lcTo1JN7xOw/</link>
      <pubDate>Wed, Apr 10 2013 16:00:18 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2010/06/1006p77-layer-cake-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2010/06/1006p77-layer-cake-t.jpg?75:75" />
        <media:title>8. Frost like a professional.</media:title>
        <media:description><![CDATA[Put a small dollop of frosting in the center of the cake plate, and place the first cake layer on top. This will keep the cake from moving as you work. Use an offset spatula to frost the top, add the next layer, then coat the whole cake with a thin layer of frosting. (This “crumb coat” holds loose crumbs in place.) Place the cake in the freezer for 15 minutes, then remove and finish frosting, starting with the top, then the sides. ]]></media:description>
        <media:keywords />
        <media:credit role="photographer">Photo: Randy Mayor</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/techniques/cake-baking-00412000067467/</feedburner:origLink></item>
    <item>
      <title>2012 Taste Test Awards</title>
      <description>These store-bought foods are the tastiest picks in America's grocery stores. We tested products in 13 different categories so you can keep your kitchen stocked with yummy staples.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/pC3hvThAhZ8" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/pC3hvThAhZ8/</link>
      <pubDate>Wed, Jan 02 2013 16:50:03 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2012/10/1210p89-fudge-pop-intro-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2012/10/1210p89-fudge-pop-intro-t.jpg?75:75" />
        <media:title>How Taste Testing Works</media:title>
        <media:description><![CDATA[When we pick foods in the grocery category, we're looking for products available in most major markets nationwide. We scour nutrition labels for artificial trans fats, too much salt, or too much saturated fat. After booting out foods that didn't cut the mustard, we served 200 finalists to a tasting panel, who sampled everything blind—brands were not revealed. There are tens of thousands of products on shelves: We rotate through different categories each year. ]]></media:description>
        <media:keywords />
        <media:credit role="photographer">Photo: Hannah Whitaker</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/essential-ingredients/2012-taste-test-awards-grocery-winners-00412000077598/</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>Mon, Apr 01 2013 02:59:00 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2010/09/1009p10-eggplant-parmesan-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2010/09/1009p10-eggplant-parmesan-t.jpg?75:75" />
        <media:title>Recipe Makeover: Eggplant Parmesan</media:title>
        <media:description />
        <media:keywords>eggplant, eggplants, eggplant parmesan recipes, healthy eggplant parmesan recipes, healthy eggplant parmesan recipe, recipe makeover, cooking light recipe makeover</media:keywords>
        <media:credit role="photographer">Photography: Randy Mayor, Styling: Leigh Ann Ross, Food Styling: Charlotte Fekete</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/eating-smart/recipe-makeovers/recipe-makeovers-00412000068534/</feedburner:origLink></item>
    <item>
      <title>Gluten-Free Cookbook</title>
      <description>Simple food solutions for everyday meals.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Cooking101/~4/wijU96dlZ1g" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Cooking101/~3/wijU96dlZ1g/</link>
      <pubDate>Wed, Jan 23 2013 11:03:12 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/Oxmoor/oh3435p100-chickpea-bajane-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/Oxmoor/oh3435p100-chickpea-bajane-t.jpg?75:75" />
        <media:title>Healthy Gluten-Free Dinners</media:title>
        <media:description><![CDATA[If you're trying to juggle both gluten-free and gluten-containing dinners, keep things organized. It's best to prepare the gluten-free version first to prevent contamination of work surfaces, cutting boards, and cooking utensils. We don't recommend trying to prepare both at the same time; it's too easy to get confused, and you are more likely to cross-contaminate. Focus on one thing at a time. Our first recipe is Chickpea Bajane. Bajane is a Provençal term for the midday meal. Chickpeas are a staple in Provence, where they are often stewed and served with pasta and vegetables. In this version, chickpeas, leeks, carrots, fennel, and spinach are served atop protein-rich quinoa. *Remember to check for gluten in vegetable broth used in this bajane.  View Recipe: Chickpea Bajane  ]]></media:description>
        <media:keywords>Chickpea Bajane</media:keywords>
        <media:credit role="photographer">Photo: Oxmoor House</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/food/recipe-finder/gluten-free-cookbook-00412000075141/</feedburner:origLink></item></channel></rss>
