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	<title>cooking &#8211; Greg Laden&#039;s Blog</title>
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	<title>cooking &#8211; Greg Laden&#039;s Blog</title>
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		<title>What is the Maillard reaction?</title>
		<link>https://gregladen.com/blog/2016/06/21/what-is-the-maillard-reaction/</link>
					<comments>https://gregladen.com/blog/2016/06/21/what-is-the-maillard-reaction/#comments</comments>
		
		<dc:creator><![CDATA[Greg Laden]]></dc:creator>
		<pubDate>Tue, 21 Jun 2016 15:21:48 +0000</pubDate>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Maillard Reaction]]></category>
		<guid isPermaLink="false">http://scienceblogs.com/gregladen/?p=22642</guid>

					<description><![CDATA[My local grocery store just came up with some Vidalia onions. They are the best onions, and I&#8217;m cooking with them every day so I can eat them all before any go bad. When you cook onions to the point where they brown, they become sweet tasting and great smelling. That is the Maillard reaction. &#8230; <a href="https://gregladen.com/blog/2016/06/21/what-is-the-maillard-reaction/" class="more-link">Continue reading <span class="screen-reader-text">What is the Maillard reaction?</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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			<slash:comments>11</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">22642</post-id>	</item>
		<item>
		<title>A Second Helping of Turkey</title>
		<link>https://gregladen.com/blog/2014/12/15/a-second-helping-of-turkey/</link>
					<comments>https://gregladen.com/blog/2014/12/15/a-second-helping-of-turkey/#comments</comments>
		
		<dc:creator><![CDATA[Greg Laden]]></dc:creator>
		<pubDate>Mon, 15 Dec 2014 16:10:43 +0000</pubDate>
				<category><![CDATA[Birds]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[Turkey]]></category>
		<guid isPermaLink="false">http://scienceblogs.com/gregladen/?p=20701</guid>

					<description><![CDATA[Are you done with your Thanksgiving leftovers yet? You might think so, but not quite. We have one more helping of Turkey for you. This is &#8220;Another Helping of Turkey,&#8221; the second of two installments of Eat This Podcast with Jeremy Cherfas: The domestication of the turkey probably first took place around 2000 years ago &#8230; <a href="https://gregladen.com/blog/2014/12/15/a-second-helping-of-turkey/" class="more-link">Continue reading <span class="screen-reader-text">A Second Helping of Turkey</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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			<slash:comments>5</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">20701</post-id>	</item>
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		<title>How to make pumpkin pie</title>
		<link>https://gregladen.com/blog/2013/12/24/how-to-make-pumpkin-pie/</link>
					<comments>https://gregladen.com/blog/2013/12/24/how-to-make-pumpkin-pie/#comments</comments>
		
		<dc:creator><![CDATA[Greg Laden]]></dc:creator>
		<pubDate>Tue, 24 Dec 2013 21:58:16 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Pumpkin Pie]]></category>
		<guid isPermaLink="false">http://scienceblogs.com/gregladen/?p=18380</guid>

					<description><![CDATA[How to make pumpkin pie This makes one pie. You probably want two, so double everything. PROCEDURE PREHEAT oven to 425F. Set the rack to above the middle of the oven but not too high up. Mix dry ingredients in one bowl. Mix wet ingredients in a different bowl. Mix the wet and dry ingredients &#8230; <a href="https://gregladen.com/blog/2013/12/24/how-to-make-pumpkin-pie/" class="more-link">Continue reading <span class="screen-reader-text">How to make pumpkin pie</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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			<slash:comments>8</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">18380</post-id>	</item>
		<item>
		<title>The Science of Good Cooking</title>
		<link>https://gregladen.com/blog/2012/12/01/the-science-of-good-cooking/</link>
					<comments>https://gregladen.com/blog/2012/12/01/the-science-of-good-cooking/#comments</comments>
		
		<dc:creator><![CDATA[Greg Laden]]></dc:creator>
		<pubDate>Sat, 01 Dec 2012 19:18:15 +0000</pubDate>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Cooking]]></category>
		<guid isPermaLink="false">http://scienceblogs.com/gregladen/?p=14625</guid>

					<description><![CDATA[Does grinding your own meat make a better burger? How does adding fat to your eggs create the perfect tender omelet? Why should you have patience before carving your roast? Discover the science behind everyday cooking with Christopher Kimball from America&#8217;s Test Kitchen and Cook&#8217;s Illustrated. Join us as we explore the fundamental science explaining &#8230; <a href="https://gregladen.com/blog/2012/12/01/the-science-of-good-cooking/" class="more-link">Continue reading <span class="screen-reader-text">The Science of Good Cooking</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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			<slash:comments>5</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">14625</post-id>	</item>
		<item>
		<title>How to make stock</title>
		<link>https://gregladen.com/blog/2012/11/18/how-to-make-stock/</link>
					<comments>https://gregladen.com/blog/2012/11/18/how-to-make-stock/#comments</comments>
		
		<dc:creator><![CDATA[Greg Laden]]></dc:creator>
		<pubDate>Sun, 18 Nov 2012 15:59:27 +0000</pubDate>
				<category><![CDATA[broth]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[stock]]></category>
		<guid isPermaLink="false">http://scienceblogs.com/gregladen/?p=14369</guid>

					<description><![CDATA[I previously posted on a way to make a turkey that would leave you with the bulk of the bird&#8217;s uncooked skeleton, and I promised some tips for how to make good stock. Making stock involves cooking, in water, stuff that imparts flavor, such as meat and vegetables. But there are a few guidelines that &#8230; <a href="https://gregladen.com/blog/2012/11/18/how-to-make-stock/" class="more-link">Continue reading <span class="screen-reader-text">How to make stock</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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			<slash:comments>4</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">14369</post-id>	</item>
		<item>
		<title>How to make gravy</title>
		<link>https://gregladen.com/blog/2012/11/18/how-to-make-gravy-3/</link>
					<comments>https://gregladen.com/blog/2012/11/18/how-to-make-gravy-3/#comments</comments>
		
		<dc:creator><![CDATA[Greg Laden]]></dc:creator>
		<pubDate>Sun, 18 Nov 2012 15:27:38 +0000</pubDate>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Gravy]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<guid isPermaLink="false">http://scienceblogs.com/gregladen/?p=14367</guid>

					<description><![CDATA[You&#8217;ve got your turkey all planned out, and you&#8217;ve got some stock. Now, it&#8217;s time to explore the true meaning of Thanksgiving. Gravy. (And maybe something to put it on.) I will tell you how to make excellent gravy with no stress and guaranteed success. Without lumps. I don&#8217;t do recipes. I do theory. But &#8230; <a href="https://gregladen.com/blog/2012/11/18/how-to-make-gravy-3/" class="more-link">Continue reading <span class="screen-reader-text">How to make gravy</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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			<slash:comments>6</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">14367</post-id>	</item>
		<item>
		<title>How To Cook A Turkey</title>
		<link>https://gregladen.com/blog/2012/11/18/how-to-cook-a-turkey-2/</link>
					<comments>https://gregladen.com/blog/2012/11/18/how-to-cook-a-turkey-2/#comments</comments>
		
		<dc:creator><![CDATA[Greg Laden]]></dc:creator>
		<pubDate>Sun, 18 Nov 2012 14:26:22 +0000</pubDate>
				<category><![CDATA[cooking]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[How to cook a turkey]]></category>
		<category><![CDATA[laid back turkey]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[Turkey]]></category>
		<guid isPermaLink="false">http://scienceblogs.com/gregladen/?p=14365</guid>

					<description><![CDATA[First, consider cooking something other than a turkey Cooking turkey is actually kind of a dumb idea. Most people don&#8217;t ever cook turkey. Turkey is like chicken &#8230; it&#8217;s a domestic bird that is familiar to all Americans &#8230; but it is very difficult to cook in a way that does not ruin it. So &#8230; <a href="https://gregladen.com/blog/2012/11/18/how-to-cook-a-turkey-2/" class="more-link">Continue reading <span class="screen-reader-text">How To Cook A Turkey</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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			<slash:comments>7</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">14365</post-id>	</item>
		<item>
		<title>Cabin Cooking Tips</title>
		<link>https://gregladen.com/blog/2012/06/22/cabin-cooking-tips/</link>
					<comments>https://gregladen.com/blog/2012/06/22/cabin-cooking-tips/#comments</comments>
		
		<dc:creator><![CDATA[Greg Laden]]></dc:creator>
		<pubDate>Fri, 22 Jun 2012 22:15:52 +0000</pubDate>
				<category><![CDATA[bbq]]></category>
		<category><![CDATA[Cabin]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Minnesota]]></category>
		<category><![CDATA[Notes from the North Country]]></category>
		<guid isPermaLink="false">http://scienceblogs.com/gregladen/?p=12466</guid>

					<description><![CDATA[Tip 1: Get some corn-on-the-cob and a large pot for which you have a tight fitting top. Husk the corn while you boil a large amount of water in the pot (salted if you like, for flavor). Put the corn-on-the-cob in the water and leave the heat on only for a minute, put the top &#8230; <a href="https://gregladen.com/blog/2012/06/22/cabin-cooking-tips/" class="more-link">Continue reading <span class="screen-reader-text">Cabin Cooking Tips</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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			<slash:comments>14</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">12466</post-id>	</item>
		<item>
		<title>Crazy Anthropologist Links Food, Sex</title>
		<link>https://gregladen.com/blog/2008/02/13/crazy-anthropologist-links-foo/</link>
					<comments>https://gregladen.com/blog/2008/02/13/crazy-anthropologist-links-foo/#comments</comments>
		
		<dc:creator><![CDATA[Greg Laden]]></dc:creator>
		<pubDate>Wed, 13 Feb 2008 15:43:11 +0000</pubDate>
				<category><![CDATA[Aphrodisiacs]]></category>
		<category><![CDATA[Behavioral Biology]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[evolution and diet]]></category>
		<category><![CDATA[Roots]]></category>
		<category><![CDATA[USO]]></category>
		<guid isPermaLink="false">http://scienceblogs.com/gregladen/2008/02/13/crazy-anthropologist-links-foo/</guid>

					<description><![CDATA[Can you believe this guy? Check it out: The French anthropologist Claude Levi-Strauss once proposed that humanity began with cooking. [a Twin Cities anthropologist] says love may have begun with cooking, as well. &#8230; The earliest human ancestors, some kind of chimp-like apes, were living off raw plant foods and probably doing a bit of &#8230; <a href="https://gregladen.com/blog/2008/02/13/crazy-anthropologist-links-foo/" class="more-link">Continue reading <span class="screen-reader-text">Crazy Anthropologist Links Food, Sex</span> <span class="meta-nav">&#8594;</span></a>]]></description>
		
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			<slash:comments>5</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">1458</post-id>	</item>
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