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  </channel><item rdf:about="http://aht.seriouseats.com/archives/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html">
    <title>The Burger Lab: An Even Better Way To Make Any Cheese Melt Like American (This Time in Slices!) | A Hamburger Today</title>
    <dc:date>2012-02-26T16:12:04+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Updated version of making American-cheese-style slices of medium-hard cheeses such as Cheddar or Gruyere: add a small amount of gelatin (which both emulsifies and melts quickly), evaporated milk, and a small amount of water to the cheese. Also, immersion blending the mixture can help break up hard tyrosine crystals in savory cheeses. Of course, this recipe is no longer vegetarian, as the flour-based one was.

Note: Sodium citrate is recommended as an emulsifier by the molecular gastronomy crowd.]]></description>
<dc:subject>food kenji cheese experiment molecular-gastronomy</dc:subject>
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<item rdf:about="http://www.seriouseats.com/2012/02/the-vegan-experience-day-28-final-thoughts-as-a-part-time-vegan.html">
    <title>The Vegan Experience Day 28: Final Thoughts As a Part-Time Vegan | Serious Eats</title>
    <dc:date>2012-02-25T19:06:58+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/02/the-vegan-experience-day-28-final-thoughts-as-a-part-time-vegan.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's reflections on his four-week vegan experience: some notes on his favorite recipes, how to adjust one's diet to fit a vegan lifestyle without simply loading up on simple carbohydrates, and some tips on how to make the transition (keep an open mind, give yourself time, stock your pantry and fridge with quality ingredients, be proud of your choice, prepare in advance if you won't have easy access to vegan food, and stick with it!)]]></description>
<dc:subject>food kenji vegan advice list</dc:subject>
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    <title>A 12-Course Vegan Feast at Craigie On Main in Cambridge, MA | Serious Eats</title>
    <dc:date>2012-02-25T18:58:20+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/02/a-12-course-vegan-feast-at-craigie-on-main.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Spectacular vegan feast to cap off Kenji's four-week vegan experience. He succeeded in not getting his dad to notice there was no meat until the fifth course.]]></description>
<dc:subject>kenji food slideshow vegan</dc:subject>
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    <title>The Food Lab: The Road To Better Risotto | Serious Eats</title>
    <dc:date>2012-02-09T05:21:35+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's experiments with creating a risotto that both is creamy with starch and has a toasted nutty flavor. The solution: rinse the rice in the cooking broth, then drain and toast the rice, adding the starchy broth back during cooking.]]></description>
<dc:subject>food kenji experiment recipe</dc:subject>
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    <title>Video: The Right Way to Warm Corn Tortillas | Serious Eats</title>
    <dc:date>2012-02-08T06:20:55+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/10/video-the-right-way-to-warm-corn-tortillas.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji demonstrated the right way to reheat corn tortillas: dip in cold water, place on a nonstick skillet over high heat (e.g., seasoned cast iron), let cook about 30 seconds, until spotty brown, then flip, cook another 5-10 seconds, and transfer to a stack on a towel. When finished, fold over the towel and let steam for 5 minutes. Then consume!]]></description>
<dc:subject>kenji food video how-to mexican</dc:subject>
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    <title>The Vegan Experience, Day 24: Miracle Ingredients and New Pantry Staples | Serious Eats</title>
    <dc:date>2012-02-08T04:07:16+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/02/the-vegan-experience-day-24-miracle-ingredien.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji swaps out his animal-based, long-shelf-life food enhancers (flavorful fats, anchovies, fish sauce) for vegan ones. Key basic ingredients: soy sauce, marmite, Maggi seasoning, miso paste, Asian sauces such as hot chile oil and fermented chili bean paste, Frank's RedHot, various vinegars, such as Chinkiang black vinegar, and citrus. Sauces requiring slightly more preparation: vinaigrettes, roasted chile oil, vegan mayo, Japanese tare sauce, and cilantro chutney. Spices such as Korean gochujang, za'atar, and five-spice powder are also useful.]]></description>
<dc:subject>food vegan kenji advice list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/2012/02/the-vegan-experience-day-18-improvisers-and-tinkerers.html">
    <title>The Vegan Experience Day 18: The Improvisers And The Tinkerers | Serious Eats</title>
    <dc:date>2012-02-02T04:48:31+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/02/the-vegan-experience-day-18-improvisers-and-tinkerers.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[A philosophical note from Kenji about the differences between those few people who can improve a stellar recipe spontaneously and the people who instead take existing recipes and evolve, tweak, and re-engineer them gradually.]]></description>
<dc:subject>kenji food philosophy</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29">
    <title>The Food Lab: The Road To Better Risotto | Serious Eats</title>
    <dc:date>2012-01-25T04:04:05+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's experiments to get a creamy risotto with a toasted, nutty flavor from the rice. He rinses the rice in the broth beforehand, toasts the rice, then adds the starch back in cooking.]]></description>
<dc:subject>kenji food technique</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
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<item rdf:about="http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html">
    <title>The Food Lab: How To Make Vegan Mayonnaise | Serious Eats</title>
    <dc:date>2012-01-25T03:21:10+00:00</dc:date>
    <link>http://www.seriouseats.com/2012/01/how-to-make-vegan-mayonnaise-mayo.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji explores how to make vegan mayonnaise: the main issue is replacing the emulsifier (lecithin) in egg yolks. The most stable and neutral solution is to use silken tofu (and a dash of soy lecithin), but the tastiest was with roasted eggplant.]]></description>
<dc:subject>kenji food technique molecular-gastronomy</dc:subject>
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    <title>The Pizza Lab: How to Make Pizza Bianca at Home | Slice Pizza Blog</title>
    <dc:date>2012-01-25T02:36:52+00:00</dc:date>
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    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji explains how to make authentic, Roman-style pizza bianca at home (with a floury bottom crust, not a fried one) using a no-knead, high-hydration (80%) dough.]]></description>
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	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:technique"/>
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</item>
<item rdf:about="https://docs.google.com/spreadsheet/pub?hl=en_US&amp;hl=en_US&amp;key=0AvRplvqBKuBidERlSkNfbElYUnJKV1QycFQ3OExuVFE&amp;output=html">
    <title>Kenji's Pantry</title>
    <dc:date>2011-11-05T23:51:30+00:00</dc:date>
    <link>https://docs.google.com/spreadsheet/pub?hl=en_US&amp;hl=en_US&amp;key=0AvRplvqBKuBidERlSkNfbElYUnJKV1QycFQ3OExuVFE&amp;output=html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[A Google Docs spreadsheet containing everything in Kenji's pantry and fridge. ]]></description>
<dc:subject>kenji food list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:43846b8bf2ad/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:list"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2011/11/how-to-plan-thanksgiving-meal-tips-organize-food-lab-recipes-turkey-cooking.html">
    <title>The Food Lab's Complete Guide to a Stress-Free Thanksgiving | Serious Eats</title>
    <dc:date>2011-11-05T21:12:44+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/11/how-to-plan-thanksgiving-meal-tips-organize-food-lab-recipes-turkey-cooking.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's advice on planning and organizing a large Thanksgiving dinner, including dish selection and diversity and knowing what can and should be done in advance.]]></description>
<dc:subject>food kenji advice</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:ac59b0706e8d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:advice"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://slice.seriouseats.com/archives/2011/08/the-pizza-lab-how-to-make-new-england-greek-style-pizza-at-home.html">
    <title>The Pizza Lab: How To Make New England Greek-style Pizza At Home | Slice Pizza Blog</title>
    <dc:date>2011-09-04T19:14:06+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2011/08/the-pizza-lab-how-to-make-new-england-greek-style-pizza-at-home.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji constructs a decent Greek-style (medium-thick crust, rich tomato sauce, half-fried in skillet) pizza.]]></description>
<dc:subject>kenji food pizza recipe</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:23aa432452c8/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://slice.seriouseats.com/archives/2011/09/a-pizza-snobs-approach-to-toppings.html">
    <title>A Pizza Snob's Approach To Toppings | Slice Pizza Blog</title>
    <dc:date>2011-09-03T02:14:03+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2011/09/a-pizza-snobs-approach-to-toppings.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Bottom line: flavorful toppings! Fatty, spice meats such as sausage, pepperoni, sopressata; veggies such as arugula, par-cooked kale, caramelized or thin-sliced onions, grilled zucchini, pickled fennel, or shaved asparagus; herbs and spices (capsaicin). Not bland meats such as chicken or watery veggies such as (raw) zucchini or thick onions.]]></description>
<dc:subject>pizza kenji food list</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:c3d417412445/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:list"/>
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</item>
<item rdf:about="http://drinks.seriouseats.com/2011/09/the-food-lab-drinks-edition-is-mexican-coke-better-than-regular-coke-coke-taste-test-coke-vs-mexican-coke.html">
    <title>The Food Lab, Drinks Edition: Is Mexican Coke Better? | Serious Eats: Drinks</title>
    <dc:date>2011-09-03T00:00:53+00:00</dc:date>
    <link>http://drinks.seriouseats.com/2011/09/the-food-lab-drinks-edition-is-mexican-coke-better-than-regular-coke-coke-taste-test-coke-vs-mexican-coke.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji thoroughly tests American canned, HFCS Coke versus Mexican bottled, sugar Coke. The results: HFCS wins on taste, bottle on feel, sugar on mind.]]></description>
<dc:subject>food psychology kenji tests</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:050d779ceab5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:psychology"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:tests"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2011/07/the-serious-eats-guide-to-taco-styles.html?">
    <title>The Serious Eats Guide to Taco Styles | Serious Eats</title>
    <dc:date>2011-07-16T21:41:16+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/07/the-serious-eats-guide-to-taco-styles.html?</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's extensive guide to taco styles. Soft vs. hard (mostly soft), fillings (meats, veggies, fish), salsas, regional variations, and various fast food "interpretations".]]></description>
<dc:subject>kenji food reference</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:6ba84f00481f/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:reference"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://slice.seriouseats.com/archives/2011/07/the-pizza-lab-how-to-top-grilled-pizzas.html?">
    <title>The Pizza Lab: The Complete Updated Guide To Grilled Pizza | Slice Pizza Blog</title>
    <dc:date>2011-07-16T20:08:42+00:00</dc:date>
    <link>http://slice.seriouseats.com/archives/2011/07/the-pizza-lab-how-to-top-grilled-pizzas.html?</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's updated guide to grilled pizza, this time with advice on topping selection and preparation. Suggestions include: marinated or preserved items, parcooked and grilled veggies, cured meats, fresh herbs, and flavored oils. Whatever you do, keep it simple, and don't overload the pizza. ]]></description>
<dc:subject>kenji pizza food reference</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:cde15eab8528/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:reference"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://aht.seriouseats.com/archives/2011/07/the-burger-lab-how-to-make-any-cheese-melt-like-american-almost.html">
    <title>The Burger Lab: How To Make Any Cheese Melt Like American (Almost) | A Hamburger Today</title>
    <dc:date>2011-07-08T20:52:05+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2011/07/the-burger-lab-how-to-make-any-cheese-melt-like-american-almost.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's secret to getting those aged cheese to melt instead of weep grease: grate them, mix them with a little milk or cream (for moisture) and flour (an emulsifier), then steam. Makes the perfect cheeseburger, no advanced molecular gastronomy required.]]></description>
<dc:subject>food kenji burger-lab recipe cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:5aef26a3e00e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:burger-lab"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://drinks.seriouseats.com/2011/05/the-food-lab-drinks-edition-does-longer-aging-improve-whisky-which-is-the-best-scotch.html">
    <title>The Food Lab, Drinks Edition: Does Longer Aging Improve Whisky? | Serious Eats: Drinks</title>
    <dc:date>2011-05-21T06:02:32+00:00</dc:date>
    <link>http://drinks.seriouseats.com/2011/05/the-food-lab-drinks-edition-does-longer-aging-improve-whisky-which-is-the-best-scotch.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji conducts a blind taste test of Macallan 12, 18, and 25 to determine whether longer aging always means a better whisky. The victor: the 18, not the 25.]]></description>
<dc:subject>food alcohol kenji taste-test</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:15bdb4fe3953/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:alcohol"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:taste-test"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html">
    <title>The Food Lab: How to Make Scallion Pancakes | Serious Eats</title>
    <dc:date>2011-04-18T02:07:38+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/04/the-food-lab-how-to-make-scallion-pancakes-chinese-appetizers.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji develops a recipe for classic, flaky Chinese scallion pancakes with dipping sauce.]]></description>
<dc:subject>food recipe kenji asian how-to</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:fe08fbccfe12/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:asian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2011/04/knife-skills-how-to-break-down-a-chicken.html">
    <title>Knife Skills: How To Break Down A Chicken | Serious Eats</title>
    <dc:date>2011-04-17T02:56:30+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/04/knife-skills-how-to-break-down-a-chicken.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's technique for breaking down a whole chicken, now with video.]]></description>
<dc:subject>food how-to kenji video knife-skills</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:746ab19bfb2f/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:video"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:knife-skills"/>
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</item>
<item rdf:about="http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html">
    <title>The Burger Lab: What's The Best Bun For My Burger? | A Hamburger Today</title>
    <dc:date>2011-04-17T01:01:11+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2011/04/the-burger-lab-whats-the-best-bun-for-my-burger-taste-test.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji and Serious Eats review burger buns: Martin's, Arnold, and Sunbeam score well.]]></description>
<dc:subject>bread food kenji burger-lab</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:589c6f13b82e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:bread"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:burger-lab"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html">
    <title>The Food Lab: All-American Eggplant Parmesan | Serious Eats</title>
    <dc:date>2011-02-06T03:11:27+00:00</dc:date>
    <link>http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji works out the best Eggplant Parmesan recipe, including microwave par-cooking the eggplant and the optimal way of handling and frying the eggplant.]]></description>
<dc:subject>food kenji recipe</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:7b44c05ad489/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:recipe"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://aht.seriouseats.com/archives/2011/02/chain-burgers-fuddruckers-review.html">
    <title>Chain Burgers: Fuddruckers | A Hamburger Today</title>
    <dc:date>2011-02-06T02:34:27+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2011/02/chain-burgers-fuddruckers-review.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's favorable review of Fuddruckers's burgers.]]></description>
<dc:subject>kenji food restaurant review</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:cbd1de011dee/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:restaurant"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:review"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2010/12/equipment-cake-testers-arent-just-for-cakes.html">
    <title>Equipment: Cake Testers Aren't Just For Cakes! | Serious Eats</title>
    <dc:date>2011-01-08T05:24:24+00:00</dc:date>
    <link>http://www.seriouseats.com/2010/12/equipment-cake-testers-arent-just-for-cakes.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji reviews some uses for cake testers and recommends some good brands.]]></description>
<dc:subject>kenji food equipment shopping</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:e1048a30a878/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:equipment"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:shopping"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2010/12/knife-skills-how-to-cut-mushrooms.html">
    <title>Knife Skills: How to Cut Mushrooms | Serious Eats</title>
    <dc:date>2011-01-08T04:55:54+00:00</dc:date>
    <link>http://www.seriouseats.com/2010/12/knife-skills-how-to-cut-mushrooms.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji on quartering and slicing mushrooms.]]></description>
<dc:subject>how-to kenji video food knife-skills</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:0c5cd8511e0c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:video"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:knife-skills"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2010/12/what-is-prime-rib-questions-how-to-cook-christmas-recipe-dry-aged-wet-aged.html">
    <title>The Food Lab's Complete Guide to Buying, Storing, and Cooking Prime Rib | Serious Eats</title>
    <dc:date>2011-01-08T04:24:40+00:00</dc:date>
    <link>http://www.seriouseats.com/2010/12/what-is-prime-rib-questions-how-to-cook-christmas-recipe-dry-aged-wet-aged.html</link>
    <dc:creator>emalminator</dc:creator><description><![CDATA[Kenji's guide to all things prime rib.]]></description>
<dc:subject>food kenji how-to</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:f545a4ad2553/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:kenji"/>
	<rdf:li rdf:resource="https://pinboard.in/u:emalminator/t:how-to"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://aht.seriouseats.com/archives/2009/10/the-burger-lab-the-fake-shack-how-to-make-shake-shack-burger.html">
    <title>The Burger Lab: The Fake Shack | A Hamburger Today</title>
    <dc:date>2011-01-08T01:59:24+00:00</dc:date>
    <link>http://aht.seriouseats.com/archives/2009/10/the-burger-lab-the-fake-shack-how-to-make-shake-shack-burger.html</link>
    <dc:creator>emalminator</dc:creator><dc:subject>food recipe burger-lab kenji how-to</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:emalminator/b:7b12d4a66c09/</dc:identifier>
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