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        <title><![CDATA[The Daily Beast - Sarah Whitman-Salkin]]></title>
        <description><![CDATA[The latest blogs and stories from Sarah Whitman-Salkin]]></description>
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        <lastBuildDate><![CDATA[Wed, 24 Feb 2010 12:19:37 -0400]]></lastBuildDate>
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            <title><![CDATA[The Queen of the Cookbook]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2010-02-23/the-queen-of-the-cookbook/]]></link>
            <description><![CDATA[Barbara Kafka talks to Hungry Beast's Sarah Whitman-Salkin about breaking into food writing, her partnership with James Beard, and her new book, The Intolerant Gourmet.
In veteran food author Barbara Kafka's apartment, cookbooks are stacked in the...]]></description>
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            <pubDate><![CDATA[Tue, 23 Feb 2010 21:49:42 -0400]]></pubDate>
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            <title><![CDATA[Five Aphrodisiac Foods]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2010-02-09/five-aphrodisiac-foods/]]></link>
            <description><![CDATA[With Valentine's Day around the corner, love is in the air-and in the kitchen. But which foods help get couples ready for amour? 
Soft light, roses, a glass of Champagne, Enya on the stereo-these are some things called upon when it's time to get...]]></description>
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            <pubDate><![CDATA[Tue, 09 Feb 2010 22:08:29 -0400]]></pubDate>
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            <title><![CDATA[A Little Latin Flavor]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-10-21/a-little-latin-flavor/]]></link>
            <description><![CDATA[Fiery Food Network star Daisy Martinez talks about why everyone should know how to break down a chicken, the dish her kids can't get enough of, and the ingredient worth flying to Puerto Rico for. 
Daisy Martinez never meant to be a Food Network star....]]></description>
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            <pubDate><![CDATA[Wed, 21 Oct 2009 20:22:58 -0400]]></pubDate>
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            <title><![CDATA[The Making of Michelin]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-09-22/the-making-of-michelin/]]></link>
            <description><![CDATA[ How a marketing gimmick was transformed into the world's most respected restaurant guide-and four things to learn to become a Michelin insider.
This season's Top Chef is acknowledged by bloggers and Padma alike as having its most sophisticated group...]]></description>
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            <pubDate><![CDATA[Tue, 22 Sep 2009 22:47:00 -0400]]></pubDate>
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            <title><![CDATA[Secrets of the Ultimate Jewish Mother]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-09-15/secrets-of-the-ultimate-jewish-mother/]]></link>
            <description><![CDATA[  Joan Nathan, the author of Jewish Cooking in America, talks about kasha varnishkes, how she'll be celebrating the holidays this year, and Wolf Blitzer's wife's brisket.
With the Jewish High Holy Days of Rosh Hashanah-the Jewish New Year-and Yom...]]></description>
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            <pubDate><![CDATA[Tue, 15 Sep 2009 23:43:47 -0400]]></pubDate>
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            <title><![CDATA[The Woman Who Gives Emeril a Run for His Money]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-09-01/the-woman-who-gives-emeril-a-run-for-his-money/]]></link>
            <description><![CDATA[Four years after Hurricane Katrina hit, Susan Spicer is still cooking with love in the city she adores. The chef dishes on New Orleans cuisine and more.
Hot, boozy, loose, wild: These are the words that, to most, describe New Orleans. But don't try to...]]></description>
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            <pubDate><![CDATA[Tue, 01 Sep 2009 23:12:58 -0400]]></pubDate>
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            <title><![CDATA[5 Metabolism Myths Debunked]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-08-25/5-metabolism-myths-debunked/]]></link>
            <description><![CDATA[ Find out how metabolism affects the way your jeans fit, how your genes may or may not affect your metabolism-and whether eating hot peppers will help you lose weight.
Everyone knows someone with a crazy fast metabolism: the girl who eats junk food...]]></description>
       <source url="http://www.thedailybeast.com/rss/author/sarah-whitman-salkin/"><![CDATA[http://www.thedailybeast.com/rss/author/sarah-whitman-salkin/]]></source>
            <pubDate><![CDATA[Tue, 25 Aug 2009 22:21:22 -0400]]></pubDate>
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            <title><![CDATA[The Dalai Lama's Veggie Revolution]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-08-11/the-dalai-lamas-veggie-revolution/]]></link>
            <description><![CDATA[It doesn't get more Zen than this: Deborah Madison is a Buddhist chef who founded the nation's first upscale vegetarian restaurant and has cooked for the Dalai Lama, yet enjoys a nice lamb shank just as much as the next person.
How many Buddhists does...]]></description>
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            <pubDate><![CDATA[Tue, 11 Aug 2009 20:35:21 -0400]]></pubDate>
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            <title><![CDATA[Julia Child's Master Class]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-08-04/julia-childs-master-class/]]></link>
            <description><![CDATA[ The ultimate Julie & Julia-style test? The souffl&eacute;. "When you flip anything, you just have to have the courage of your convictions," said Child. Here's how she mastered it.
For many people, the kitchen is a daunting space, host to innumerable...]]></description>
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            <pubDate><![CDATA[Tue, 04 Aug 2009 22:55:10 -0400]]></pubDate>
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            <title><![CDATA[Blowing Up the Boys' Club]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-07-28/blowing-up-the-boys-club/]]></link>
            <description><![CDATA[Julia Child redefined the kitchen, and being a woman in it. Her assistant, Sara Moulton, has carried on the legacy, from Gourmet's test kitchen to the Food Network's Sara's Secrets, some of which she shares with Hungry Beast.
Back in the day, when...]]></description>
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            <pubDate><![CDATA[Tue, 28 Jul 2009 23:05:10 -0400]]></pubDate>
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            <title><![CDATA[The Original American Locavore]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-07-21/the-original-american-locavore/]]></link>
            <description><![CDATA[ Gordon Hamersley, whose Boston bistro is a landmark, discovered the perks of locally raised ingredients in France many moons ago-and says he loves Fenway Park's hot dogs and cotton candy.
Gordon Hamersley wants to help me cook for my boyfriend's...]]></description>
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            <pubDate><![CDATA[Tue, 21 Jul 2009 22:55:15 -0400]]></pubDate>
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            <title><![CDATA[How a New England Yankee Conquered China]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-07-14/how-a-new-england-yankee-conquered-china/]]></link>
            <description><![CDATA[It may seem unlikely that studying Chinese cooking would lead someone to cross paths with Julia Child, but even though Nina Simonds put the Peking duck in front of the poulet she still managed to build quite a network of friends across the globe.
What...]]></description>
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            <pubDate><![CDATA[Tue, 14 Jul 2009 22:28:42 -0400]]></pubDate>
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            <title><![CDATA[In Search of the $10,000 Spice]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-07-14/the-10000-spice/]]></link>
            <description><![CDATA[Saffron's title of world's most expensive spice is no joke: at thousands of dollars per pound, you could be buying truffles or caviar or gold. And actually, saffron and gold have a lot in common.
Saffron's title of world's most expensive spice is no...]]></description>
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            <pubDate><![CDATA[Tue, 14 Jul 2009 22:29:33 -0400]]></pubDate>
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            <title><![CDATA[America's Bacon Addiction]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-06-30/americas-bacon-addiction/]]></link>
            <description><![CDATA[Three signs of a fad: bacon-flavored coffee, chocolate-covered bacon and, of course, the Bacon Explosion. Bacon has never been trendier, but it's the things you didn't know about it that hold the secret to porcine perfection. 
Bacon, a favorite of...]]></description>
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            <pubDate><![CDATA[Tue, 30 Jun 2009 21:53:36 -0400]]></pubDate>
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            <title><![CDATA[Confessions of a Chile Addict]]></title>
            <link><![CDATA[http://www.thedailybeast.com/blogs-and-stories/2009-06-24/confessions-of-a-chile-addict/]]></link>
            <description><![CDATA[If it's spicy, then award-winning cookbook writer and Indian curry master Raghavan Iyer craves it. He gives Hungry Beast his insight on everything hot.
If you look past the ubiquitous vindaloo, tikka masala, and korma to the popularization of more...]]></description>
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            <pubDate><![CDATA[Wed, 24 Jun 2009 06:36:45 -0400]]></pubDate>
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