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        <title><![CDATA[The Daily Beast - Katie Workman]]></title>
        <description><![CDATA[The latest blogs and stories from Katie Workman]]></description>
        <link><![CDATA[http://www.thedailybeast.com/author/katie-workman/?cid=rss:author:katie-workman]]></link>
        <lastBuildDate><![CDATA[Fri, 25 Sep 2009 09:59:11 -0400]]></lastBuildDate>
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            <title><![CDATA[The Frenchman Who Rules New York]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-09-22/the-frenchman-who-rules-new-york/]]></link>
            <description><![CDATA[ With a new downtown restaurant and an insane two-year food competition coming up, Daniel Boulud is at the top of his game-which puts him heads above everyone else.
Daniel Boulud is intensely polite. He apologized profusely for keeping me waiting two...]]></description>
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            <pubDate><![CDATA[Tue, 22 Sep 2009 22:47:16 -0400]]></pubDate>
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            <title><![CDATA[The Caviar of Condiments Under Threat]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-09-15/the-caviar-of-condiments-under-threat/]]></link>
            <description><![CDATA[  With a drop in the abundance of bee colonies, the scarcity of honey has left consumers in a sticky situation-the price is being driven way up.
Honey was never considered a luxury food. It was something to drizzle on a biscuit or in your tea, and of...]]></description>
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            <pubDate><![CDATA[Tue, 15 Sep 2009 23:46:56 -0400]]></pubDate>
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            <title><![CDATA[The Hot Food Festival Scoop]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-09-08/the-hot-food-festival-scoop/]]></link>
            <description><![CDATA[  Bill Clinton joins the biggest names in the food business at this year's New York Wine & Food Festival-the culinary world's equivalent to Fashion Week. Katie Workman talks to the event's organizer.
In the culinary world, event-organizer...]]></description>
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            <pubDate><![CDATA[Tue, 08 Sep 2009 23:21:58 -0400]]></pubDate>
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            <title><![CDATA[World's Craziest Cupcakes]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-09-08/worlds-craziest-cupcakes/]]></link>
            <description><![CDATA[ From a 1,200-pound behemoth to a $30,000 bank-breaker, cupcakes are the pastry world's most versatile offering, and continue to court an obsessive fan base.
It's tempting to make fun of cupcakes. They're like the most popular girl in junior high, the...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 08 Sep 2009 23:22:57 -0400]]></pubDate>
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            <title><![CDATA[The Great Truffle-Market Crash of '09]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-09-01/the-great-truffle-market-crash-of-09/]]></link>
            <description><![CDATA[How are truffles, one of the most lusted-after foods in the world, feeling the heat of the recession? Katie Workman talks to truffle suppliers and chefs about the treasured fungi.
Wealthy hard-core foodies don't think of fall as back-to-school time,...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 01 Sep 2009 23:11:30 -0400]]></pubDate>
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            <title><![CDATA[Inside Spain's Most Legendary Kitchen]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-08-25/inside-spains-most-legendary-kitchen/]]></link>
            <description><![CDATA[  With two million applications for a mere 800 reservations, the world-renowned restaurant El Bulli in Roses, Spain, is one of the culinary world's most sought-after destinations. American chef Jody Adams dishes on how she got in. 
To think of writing...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 25 Aug 2009 22:33:14 -0400]]></pubDate>
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            <title><![CDATA[How Corn Got So Sweet]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-08-25/how-corn-got-so-sweet/]]></link>
            <description><![CDATA[ Why we should take a lesson from food expert Betty Fussell and not let the relentless pursuit of progress ruin the pleasure of summer corn.
Corn has a complex history and continues to be well-documented, perhaps most notably by author Betty Fussell....]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 25 Aug 2009 22:14:33 -0400]]></pubDate>
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            <title><![CDATA[The Only Food That Matters]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-08-18/the-only-food-that-matters/]]></link>
            <description><![CDATA[ In the summer, tomatoes rule the kitchen, even if few know how to prepare them with any differentiation. For that, we've convened seven of the world's best cooks. 
Every August, the tomato has its 15 minutes of fame. But not like, "I think I've seen...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 18 Aug 2009 23:00:50 -0400]]></pubDate>
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            <title><![CDATA[Confessions of a Mad Scientist]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-08-18/confessions-of-a-mad-scientist/]]></link>
            <description><![CDATA[ Graham Elliot Bowles, Chicago's best young chef, doesn't likes menus, serves food with attitude, and has ditched bread for popcorn. You have a problem with that? 
Nobody puts Graham Elliot Bowles in a corner. For starters, the guy wants to take apart...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 18 Aug 2009 23:02:29 -0400]]></pubDate>
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            <title><![CDATA[The Secrets of Matchmaking]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-08-11/the-secrets-of-matchmaking/]]></link>
            <description><![CDATA[Just in time for the stickiest days of summer, here's a master class in matching great wines with the season's hardest-to-pair ingredients.
Remember that dopey ad where two girls are shoveling in yogurt, going back and forth, "Mmmm, this is...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 11 Aug 2009 20:35:01 -0400]]></pubDate>
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            <title><![CDATA[The Official Beverage of France]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-08-04/the-official-beverage-of-julia-child/]]></link>
            <description><![CDATA[ As Julia Child would tell you, Champagne goes with everything French, and the recession just means that more great bottles can be had for a bargain.
If you want to get a French vintner's pantaloons in a bunch, ask the question, "Aren't all sparking...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 04 Aug 2009 22:52:58 -0400]]></pubDate>
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        <item>
            <title><![CDATA[Wolfgang's Revolution, at Your Gates]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-07-28/wolfgangs-revolution-at-your-gates/]]></link>
            <description><![CDATA[No wood-burning oven in your kitchen? No problem. Bring haute to your house, and more specifically your backyard, by throwing pizza instead of pork chops on the grill this weekend.
Pizza seems the "It girl "of the food world this month, but it has...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 28 Jul 2009 23:06:01 -0400]]></pubDate>
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            <title><![CDATA[The Lobster Market Crash of 2009]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-07-21/the-lobster-market-crash-of-2009/]]></link>
            <description><![CDATA[ Grab your bibs. Lobsters are plentiful this summer and surprisingly cheap at $5 a pound. Here are five ways to prepare and indulge in a luxurious meal.
There's good news and bad news about lobster this season.
The price of lobster is very low. ...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 21 Jul 2009 22:54:15 -0400]]></pubDate>
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            <title><![CDATA[The Backyard Cookout Gets Stylish]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-07-14/the-backyard-cookout-gets-style/]]></link>
            <description><![CDATA[Put the plastic tub away and get out the porcelain. Humble potato salad has gone to the next level, with twists that make it more appropriate for foie gras than franks and burgers.
Peru and Chile are in a South American smackdown of sorts about which...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 14 Jul 2009 22:29:09 -0400]]></pubDate>
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            <title><![CDATA[The Rock Stars of Yeast and Flour]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-07-07/the-dynamic-duo-of-baking/]]></link>
            <description><![CDATA[Martha Stewart hosts them regularly, magazines battle for their wisdom and Google wants them to talk to their executives. How the duo behind Baked became the biggest things in the dessert world.
It's a timeline to fame that's impressive by any...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/katie-workman/"><![CDATA[http://www.thedailybeast.com/rss/author/katie-workman/]]></source>
            <pubDate><![CDATA[Tue, 07 Jul 2009 22:48:25 -0400]]></pubDate>
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