<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	>

<channel>
	<title>Rouxbe's Community Blog</title>
	<atom:link href="http://blog.rouxbe.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://blog.rouxbe.com</link>
	<description>The Recipe to Better Cooking</description>
	<pubDate>Thu, 20 Nov 2008 23:40:21 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.5</generator>
	<language>en</language>
			<item>
		<title>Tony&#8217;s Torchiette with Bacon, Beer &#038; Cheese Sauce</title>
		<link>http://blog.rouxbe.com/tonys-torchiette-with-bacon-beer-cheese-sauce/</link>
		<comments>http://blog.rouxbe.com/tonys-torchiette-with-bacon-beer-cheese-sauce/#comments</comments>
		<pubDate>Thu, 20 Nov 2008 19:46:40 +0000</pubDate>
		<dc:creator>Kimberley</dc:creator>
		
		<category><![CDATA[New Recipes]]></category>

		<category><![CDATA[Video]]></category>

		<category><![CDATA[cheesy]]></category>

		<category><![CDATA[comfort food]]></category>

		<category><![CDATA[mac n' cheese]]></category>

		<category><![CDATA[macaroni and cheese]]></category>

		<category><![CDATA[pasta]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=544</guid>
		<description><![CDATA[Feeling a little chilly? Warm up to this velvety mac &#8216;n&#8217; cheese dish with a twist.

Flavored with bacon, beer, aged cheddar and just a hint of smoked paprika, this easy-to-make pasta dish will keep you cozy and satisfied.
Click here to view the text recipe, or sign up for a Free Membership to watch the full [...]]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/tonys-torchiette-with-bacon-beer-cheese-sauce/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Berkshire Pork - Are All Pigs Equal?</title>
		<link>http://blog.rouxbe.com/berkshire-porks-are-all-pigs-equal/</link>
		<comments>http://blog.rouxbe.com/berkshire-porks-are-all-pigs-equal/#comments</comments>
		<pubDate>Wed, 19 Nov 2008 21:56:55 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
		
		<category><![CDATA[Ingredients]]></category>

		<category><![CDATA[New Recipes]]></category>

		<category><![CDATA[What Chefs Really Eat!]]></category>

		<category><![CDATA[hog]]></category>

		<category><![CDATA[pig]]></category>

		<category><![CDATA[piggy]]></category>

		<category><![CDATA[pork]]></category>

		<category><![CDATA[roast]]></category>

		<category><![CDATA[the other white meat]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=543</guid>
		<description><![CDATA[You may have heard of Berkshire pork, it&#8217;s on the menu of many fancy restaurants, such as Spago’s in Beverley Hills or the French Laundry in California. It is also referred to as Kurobuta - meaning black pig in Japanese (Berkshire pork is very popular in Japan). Berkshire pork is a heritage breed of pig, [...]]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/berkshire-porks-are-all-pigs-equal/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Egg Basics (Part 1) - Technique Tuesday</title>
		<link>http://blog.rouxbe.com/egg-basics-part-1-technique-tuesday/</link>
		<comments>http://blog.rouxbe.com/egg-basics-part-1-technique-tuesday/#comments</comments>
		<pubDate>Tue, 18 Nov 2008 20:11:18 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
		
		<category><![CDATA[Cooking School]]></category>

		<category><![CDATA[Ingredients]]></category>

		<category><![CDATA[Video]]></category>

		<category><![CDATA[boiling]]></category>

		<category><![CDATA[cooking classes]]></category>

		<category><![CDATA[eggs]]></category>

		<category><![CDATA[foundational cooking]]></category>

		<category><![CDATA[scrambling]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=540</guid>
		<description><![CDATA[November 18, 2008: New Lesson on Egg Basics (Part 1)

Eggs are one of the most important ingredients in the kitchen.  Despite their importance in cooking, many people don’t know a lot about eggs. Do you know how to determine the freshness of an egg? Have you ever tried peeling a hard-boiled egg and wondered [...]]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/egg-basics-part-1-technique-tuesday/feed/</wfw:commentRss>
		</item>
		<item>
		<title>The Best Vegetable EVER!!</title>
		<link>http://blog.rouxbe.com/the-best-vegetable-ever/</link>
		<comments>http://blog.rouxbe.com/the-best-vegetable-ever/#comments</comments>
		<pubDate>Fri, 14 Nov 2008 06:35:57 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
		
		<category><![CDATA[Ingredients]]></category>

		<category><![CDATA[New Recipes]]></category>

		<category><![CDATA[What Chefs Really Eat!]]></category>

		<category><![CDATA[braise]]></category>

		<category><![CDATA[collard greens]]></category>

		<category><![CDATA[easy]]></category>

		<category><![CDATA[green leaf]]></category>

		<category><![CDATA[healthy]]></category>

		<category><![CDATA[kale]]></category>

		<category><![CDATA[swiss chard]]></category>

		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=533</guid>
		<description><![CDATA[The other day we went shopping at Granville Island (our local farmer&#8217;s market). We stopped by the organics place and I picked up some gorgeous flat-leaf kale. I was actually on the hunt for collard greens but I couldn&#8217;t find them.

Now, I have cooked kale several times, but I usually just sauté it quickly - [...]]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/the-best-vegetable-ever/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Veal and Beef Stock - Technique Tuesday</title>
		<link>http://blog.rouxbe.com/veal-and-beef-stock-technique-tuesday/</link>
		<comments>http://blog.rouxbe.com/veal-and-beef-stock-technique-tuesday/#comments</comments>
		<pubDate>Tue, 11 Nov 2008 19:24:37 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
		
		<category><![CDATA[Cooking School]]></category>

		<category><![CDATA[Technique Tuesdays]]></category>

		<category><![CDATA[Video]]></category>

		<category><![CDATA[culinary]]></category>

		<category><![CDATA[foundational]]></category>

		<category><![CDATA[fundamental]]></category>

		<category><![CDATA[school]]></category>

		<category><![CDATA[stock]]></category>

		<category><![CDATA[technique]]></category>

		<category><![CDATA[veal]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=523</guid>
		<description><![CDATA[November 11, 2008: New Lesson on Veal and Beef Stock

Veal and beef stocks are commonly used in professional kitchens to add richness and flavor to many dishes from braised meats to stews and sauces.
In this lesson, we will highlight the slight differences when making veal or beef stock versus any other stock. Though the process [...]]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/veal-and-beef-stock-technique-tuesday/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Gift Rouxbe &#038; The Rouxbe Cooking School This Holiday Season</title>
		<link>http://blog.rouxbe.com/gift-rouxbe-the-rouxbe-cooking-school-this-holiday-season/</link>
		<comments>http://blog.rouxbe.com/gift-rouxbe-the-rouxbe-cooking-school-this-holiday-season/#comments</comments>
		<pubDate>Tue, 11 Nov 2008 07:50:34 +0000</pubDate>
		<dc:creator>Joe, Co-founder of Rouxbe</dc:creator>
		
		<category><![CDATA[Community]]></category>

		<category><![CDATA[Cooking School]]></category>

		<category><![CDATA[Cooking Tips]]></category>

		<category><![CDATA[gift]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=524</guid>
		<description><![CDATA[The gift of cooking this holiday season. 
Buying a kitchen tool for a holiday gift is one thing&#8230;buying a friend or loved-one the learning tools for cooking success is a complete other story. What we&#8217;re talking about here of course, is &#8216;gifting&#8217; a premium online instructional cooking membership to Rouxbe.

The Rouxbe Cooking School delivers the [...]]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/gift-rouxbe-the-rouxbe-cooking-school-this-holiday-season/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Lebanese Lamb Lavash</title>
		<link>http://blog.rouxbe.com/lebanese-lamb-lavash/</link>
		<comments>http://blog.rouxbe.com/lebanese-lamb-lavash/#comments</comments>
		<pubDate>Sat, 08 Nov 2008 21:51:12 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
		
		<category><![CDATA[Ingredients]]></category>

		<category><![CDATA[New Recipes]]></category>

		<category><![CDATA[What Chefs Really Eat!]]></category>

		<category><![CDATA[Kebab]]></category>

		<category><![CDATA[Turkish]]></category>

		<category><![CDATA[easy]]></category>

		<category><![CDATA[stew]]></category>

		<category><![CDATA[wrap]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=506</guid>
		<description><![CDATA[The other day I had a craving for this lamb wrap that I often order at a local restaurant. The only unfortunate thing about this restaurant&#8230;is that they are often out of this particular wrap. So I decided to save myself the disappointment, and make my own version.

The only lamb I had was ground, but [...]]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/lebanese-lamb-lavash/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Essential Tools for Cooking: Induction Cooking Magic</title>
		<link>http://blog.rouxbe.com/essential-tools-for-cooking-induction-cooking-magic/</link>
		<comments>http://blog.rouxbe.com/essential-tools-for-cooking-induction-cooking-magic/#comments</comments>
		<pubDate>Fri, 07 Nov 2008 08:25:10 +0000</pubDate>
		<dc:creator>Joe, Co-founder of Rouxbe</dc:creator>
		
		<category><![CDATA[Kitchen Tools]]></category>

		<category><![CDATA[Miscellaneous]]></category>

		<category><![CDATA[essential tools]]></category>

		<category><![CDATA[tools]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=517</guid>
		<description><![CDATA[Okay&#8230;We are continually asked to talk about kitchen tools and equipment. I know how important this is because there are so many tools out there that cost a heck of a lot of money and many of them are not worth their packaging. So to help you out, we&#8217;re going to start talking about the [...]]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/essential-tools-for-cooking-induction-cooking-magic/feed/</wfw:commentRss>
		</item>
		<item>
		<title>Rouxbe Cooking School on KCRW&#8217;s Good Food with Evan Kleiman</title>
		<link>http://blog.rouxbe.com/rouxbe-cooking-school-on-kcrws-good-food-with-evan-kleiman/</link>
		<comments>http://blog.rouxbe.com/rouxbe-cooking-school-on-kcrws-good-food-with-evan-kleiman/#comments</comments>
		<pubDate>Thu, 06 Nov 2008 05:55:55 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
		
		<category><![CDATA[Cooking School]]></category>

		<category><![CDATA[Miscellaneous]]></category>

		<category><![CDATA[Technique Tuesdays]]></category>

		<category><![CDATA[Why Rouxbe]]></category>

		<category><![CDATA[joe]]></category>

		<category><![CDATA[promotion]]></category>

		<category><![CDATA[publicity]]></category>

		<category><![CDATA[radio]]></category>

		<category><![CDATA[radio show]]></category>

		<category><![CDATA[talk show]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=497</guid>
		<description><![CDATA[Evan Kleiman has been the host of Good Food on KCRW since 1998, a longtime restaurateur and the founder of Slow Food in Los Angeles.
Here is a radio interview with Joe Girard, CEO of Rouxbe and Evan Kleiman from November 1, 2008.

&#8220;I get lots of emails from people asking me if they should go to [...]]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/rouxbe-cooking-school-on-kcrws-good-food-with-evan-kleiman/feed/</wfw:commentRss>
<enclosure url="http://blog.rouxbe.com/media/gf-rouxbe.mp3" length="10485628" type="audio/mpeg" />
		</item>
		<item>
		<title>Technique Tuesday: November 4, 2008</title>
		<link>http://blog.rouxbe.com/technique-tuesday-november-4-2008/</link>
		<comments>http://blog.rouxbe.com/technique-tuesday-november-4-2008/#comments</comments>
		<pubDate>Tue, 04 Nov 2008 19:26:35 +0000</pubDate>
		<dc:creator>Dawn, Co-founder of Rouxbe</dc:creator>
		
		<category><![CDATA[Contest]]></category>

		<category><![CDATA[New Recipes]]></category>

		<category><![CDATA[Technique Tuesdays]]></category>

		<category><![CDATA[Video]]></category>

		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.rouxbe.com/?p=499</guid>
		<description><![CDATA[Hey there Ya&#8217;ll,
We just wanted to send everyone a note to say that there is not going to be a release this week. We are working on some good ones though, which will be coming out in the weeks to follow. You might even say some of the lessons are &#8220;Egg-cellent&#8221;.
Besides, we know that today [...]]]></description>
		<wfw:commentRss>http://blog.rouxbe.com/technique-tuesday-november-4-2008/feed/</wfw:commentRss>
		</item>
	</channel>
</rss>
