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	<description>Recipes and Home Cooking from America&#039;s Test Kitchen</description>
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		<title>How to Prevent Oversize Air Holes in Bread</title>
		<link>http://www.americastestkitchenfeed.com/cooking-science/2013/05/how-to-prevent-oversize-air-holes-in-bread/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=how-to-prevent-oversize-air-holes-in-bread</link>
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		<pubDate>Tue, 14 May 2013 12:00:19 +0000</pubDate>
		<dc:creator>America's Test Kitchen</dc:creator>
				<category><![CDATA[Science]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[dough]]></category>

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		<description><![CDATA[Could we figure out a way to produce an even, un-holey crumb? ]]></description>
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		<title>Why Does Potato Bread Stay Fresher Longer Than Other Breads?</title>
		<link>http://www.americastestkitchenfeed.com/cooking-science/2013/04/why-does-potato-bread-stay-fresher-longer-than-other-breads/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=why-does-potato-bread-stay-fresher-longer-than-other-breads</link>
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		<pubDate>Tue, 30 Apr 2013 12:00:21 +0000</pubDate>
		<dc:creator>America's Test Kitchen</dc:creator>
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		<category><![CDATA[baking]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[science]]></category>

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		<description><![CDATA[Could the humble spud be a life-extender?]]></description>
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		<title>What&#8217;s the Best Way to Soften Dates for Baking?</title>
		<link>http://www.americastestkitchenfeed.com/cooking-science/2013/04/whats-the-best-way-to-soften-dates-for-baking/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=whats-the-best-way-to-soften-dates-for-baking</link>
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		<pubDate>Tue, 16 Apr 2013 12:00:07 +0000</pubDate>
		<dc:creator>America's Test Kitchen</dc:creator>
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		<category><![CDATA[baking soda]]></category>
		<category><![CDATA[dates]]></category>
		<category><![CDATA[science]]></category>
		<category><![CDATA[toffee]]></category>

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		<description><![CDATA[We were curious if a preliminary soak in baking soda-water could do the job.]]></description>
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		<title>We Prove It: Cooking Onions Slowly in Oil Is Worth It</title>
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		<pubDate>Wed, 27 Mar 2013 12:00:18 +0000</pubDate>
		<dc:creator>America's Test Kitchen</dc:creator>
				<category><![CDATA[Science]]></category>
		<category><![CDATA[caramelization]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[science]]></category>

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		<description><![CDATA[Patience makes perfect.]]></description>
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		<title>We Prove It: Rested Batter Bakes Up Into Better Cookies</title>
		<link>http://www.americastestkitchenfeed.com/cooking-science/2013/03/we-prove-it-rested-batter-bakes-up-into-better-cookies/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=we-prove-it-rested-batter-bakes-up-into-better-cookies</link>
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		<pubDate>Wed, 20 Mar 2013 12:00:48 +0000</pubDate>
		<dc:creator>America's Test Kitchen</dc:creator>
				<category><![CDATA[Science]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[batter]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[science]]></category>

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		<description><![CDATA[How do you get the best batter for crunchy edges and chewy centers? Give it a rest.]]></description>
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		<title>We Prove It: Fattier Meat Requires More Salt for Seasoning</title>
		<link>http://www.americastestkitchenfeed.com/cooking-science/2013/03/we-prove-it-fattier-meat-requires-more-salt-for-seasoning/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=we-prove-it-fattier-meat-requires-more-salt-for-seasoning</link>
		<comments>http://www.americastestkitchenfeed.com/cooking-science/2013/03/we-prove-it-fattier-meat-requires-more-salt-for-seasoning/#comments</comments>
		<pubDate>Wed, 13 Mar 2013 12:00:43 +0000</pubDate>
		<dc:creator>America's Test Kitchen</dc:creator>
				<category><![CDATA[Science]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[ribs]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[science]]></category>

		<guid isPermaLink="false">http://www.americastestkitchenfeed.com/?p=31722</guid>
		<description><![CDATA[Fat and salt, a match made in culinary heaven.]]></description>
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		<title>We Prove It: Mixing Speed Affects Whipped Egg Whites</title>
		<link>http://www.americastestkitchenfeed.com/cooking-science/2013/03/we-prove-it-mixing-speed-affects-whipped-egg-whites/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=we-prove-it-mixing-speed-affects-whipped-egg-whites</link>
		<comments>http://www.americastestkitchenfeed.com/cooking-science/2013/03/we-prove-it-mixing-speed-affects-whipped-egg-whites/#comments</comments>
		<pubDate>Wed, 06 Mar 2013 13:00:03 +0000</pubDate>
		<dc:creator>America's Test Kitchen</dc:creator>
				<category><![CDATA[Science]]></category>
		<category><![CDATA[egg whites]]></category>
		<category><![CDATA[meringue]]></category>
		<category><![CDATA[mixing]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://www.americastestkitchenfeed.com/?p=31473</guid>
		<description><![CDATA[Pump up the volume.]]></description>
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		<title>We Prove It: Flambéing Adds Flavor</title>
		<link>http://www.americastestkitchenfeed.com/cooking-science/2013/02/we-prove-it-flambeing-adds-flavor/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=we-prove-it-flambeing-adds-flavor</link>
		<comments>http://www.americastestkitchenfeed.com/cooking-science/2013/02/we-prove-it-flambeing-adds-flavor/#comments</comments>
		<pubDate>Thu, 28 Feb 2013 13:00:29 +0000</pubDate>
		<dc:creator>America's Test Kitchen</dc:creator>
				<category><![CDATA[Science]]></category>
		<category><![CDATA[crepes]]></category>
		<category><![CDATA[flambe]]></category>
		<category><![CDATA[science]]></category>

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		<description><![CDATA[Dinner and a show that’s not just for show.]]></description>
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		<title>We Prove It: The Best Way to Store Sweet Potatoes</title>
		<link>http://www.americastestkitchenfeed.com/cooking-science/2013/02/we-prove-it-the-best-way-to-store-sweet-potatoes/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=we-prove-it-the-best-way-to-store-sweet-potatoes</link>
		<comments>http://www.americastestkitchenfeed.com/cooking-science/2013/02/we-prove-it-the-best-way-to-store-sweet-potatoes/#comments</comments>
		<pubDate>Wed, 20 Feb 2013 13:00:27 +0000</pubDate>
		<dc:creator>America's Test Kitchen</dc:creator>
				<category><![CDATA[Science]]></category>
		<category><![CDATA[storage]]></category>
		<category><![CDATA[Sweet Potatoes]]></category>
		<category><![CDATA[technique]]></category>

		<guid isPermaLink="false">http://www.americastestkitchenfeed.com/?p=30926</guid>
		<description><![CDATA[What’s the sweetest way to keep this hearty tuber fresh? ]]></description>
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		<title>We Prove It: The Best Way To Store Lemons</title>
		<link>http://www.americastestkitchenfeed.com/cooking-science/2013/02/we-prove-it-the-best-way-to-store-lemons/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=we-prove-it-the-best-way-to-store-lemons</link>
		<comments>http://www.americastestkitchenfeed.com/cooking-science/2013/02/we-prove-it-the-best-way-to-store-lemons/#comments</comments>
		<pubDate>Wed, 13 Feb 2013 13:00:48 +0000</pubDate>
		<dc:creator>America's Test Kitchen</dc:creator>
				<category><![CDATA[Science]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[lemons]]></category>
		<category><![CDATA[science]]></category>
		<category><![CDATA[storage]]></category>

		<guid isPermaLink="false">http://www.americastestkitchenfeed.com/?p=30659</guid>
		<description><![CDATA[When life gives you lemons, how do you keep them as juicy as possible?]]></description>
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