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<title>Exploratorium</title>
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<copyright>Copyright 1999-2009, Data Growth Pty Ltd</copyright>
<item>
	<title>Mutant Fruit Flies: Exploratorium Exhibit. Mutations in ...</title>
	<link>http://www.growingresults.com/us/h343/a57759.html</link>
	<description>The fruit flies in this exhibit show just a few of the mutations that occur in natural fruit fly populations.	The </description>
	<content:encoded>The fruit flies in this exhibit show just a few of the mutations that occur in natural fruit fly populations.	The &lt;br /&gt;From Exploratorium</content:encoded>
	<category>DNA</category>
	<category>Exhibit</category>
	<category>Exploratorium</category>
	<category>Fruit</category>
	<category>Fruit Flies</category>
	<category>Genetics</category>
	<category>Natural Fruit</category>
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<item>
	<title>What are basic home canning instructions?</title>
	<link>http://www.growingresults.com/us/h343/a1168548.html</link>
	<description>I'm trying my hand at canning and have frequently seen the phrase &amp;quot;process according to instructions.&amp;quot; What's </description>
	<content:encoded>I'm trying my hand at canning and have frequently seen the phrase &amp;quot;process according to instructions.&amp;quot; What's &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Basic Instructions</category>
	<category>Canning</category>
	<category>Foods</category>
	<category>Heating</category>
	<category>Home Canning</category>
	<category>Science of Cooking</category>
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<item>
	<title>Do you have any ideas for gluten-free recipes?</title>
	<link>http://www.growingresults.com/us/h343/a1168518.html</link>
	<description>I was exploring the Web site and was struck by the great demo of how gluten is formed. My daughter has gluten </description>
	<content:encoded>I was exploring the Web site and was struck by the great demo of how gluten is formed. My daughter has gluten &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Celiac</category>
	<category>Celiac Disease</category>
	<category>Celiac Sprue</category>
	<category>Demos</category>
	<category>Disease</category>
	<category>Gluten</category>
	<category>Gluten Intolerance</category>
	<category>Gluten-Free</category>
	<category>Gluten-Free Recipes</category>
	<category>Intolerance</category>
	<category>Science of Cooking</category>
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<item>
	<title>How can I get my cookies to turn out the way I want them to?</title>
	<link>http://www.growingresults.com/us/h343/a1168534.html</link>
	<description>In your book, you discuss soft and crisp cookies, but I like my chocolate chip cookies mounded (with lots of chips) and </description>
	<content:encoded>In your book, you discuss soft and crisp cookies, but I like my chocolate chip cookies mounded (with lots of chips) and &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Chip Cookies</category>
	<category>Chocolate</category>
	<category>Chocolate Chip</category>
	<category>Chocolate Chip Cookie Recipe</category>
	<category>Chocolate Chip Cookies</category>
	<category>Cookie Recipes</category>
	<category>Cookies</category>
	<category>Mountains</category>
	<category>Science of Cooking</category>
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<item>
	<title>Science of Candy: Pralined Almonds Recipe</title>
	<link>http://www.growingresults.com/us/h343/a31392929.html</link>
	<description>In this recipe, sugar breaks down into, well, something else. The process is called caramelization, and even Ph.D. </description>
	<content:encoded>In this recipe, sugar breaks down into, well, something else. The process is called caramelization, and even Ph.D. &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Almonds</category>
	<category>Caramelizing</category>
	<category>Cooking</category>
	<category>Recipes &amp; Activities</category>
	<category>Science of Candy</category>
	<category>Tricky</category>
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<item>
	<title>Science of Candy: Saltwater Taffy Recipe</title>
	<link>http://www.growingresults.com/us/h343/a1168602.html</link>
	<description>Saltwater taffy is a candy and an upper-body workout all in one. To give it its light but chewy texture, youll be </description>
	<content:encoded>Saltwater taffy is a candy and an upper-body workout all in one. To give it its light but chewy texture, youll be &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Cooking</category>
	<category>Recipes &amp; Activities</category>
	<category>Saltwater</category>
	<category>Science of Candy</category>
	<category>Science of Cooking</category>
	<category>Taffy</category>
	<category>Texture</category>
	<category>Webcasts</category>
	<category>Workout</category>
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<item>
	<title>Does a green potato=poison?</title>
	<link>http://www.growingresults.com/us/h343/a1168555.html</link>
	<description>I'm always a little concerned when I see green on potatoes. My wife tends to be more casual about it. Tonight we have </description>
	<content:encoded>I'm always a little concerned when I see green on potatoes. My wife tends to be more casual about it. Tonight we have &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Alaska</category>
	<category>Golds</category>
	<category>Palmer</category>
	<category>Poisons</category>
	<category>Potato</category>
	<category>Potatoes</category>
	<category>Science of Cooking</category>
	<category>Sprouts</category>
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<item>
	<title>Here are some tips based on commonly made mistakes:</title>
	<link>http://www.growingresults.com/us/h343/a1168543.html</link>
	<description>I have tried in vain to make simple bread. It is either too hard, or too sour, or doesn't rise. Please send me </description>
	<content:encoded>I have tried in vain to make simple bread. It is either too hard, or too sour, or doesn't rise. Please send me &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Bread</category>
	<category>Science of Cooking</category>
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<item>
	<title>Science of Pickles: Fermentation and Food</title>
	<link>http://www.growingresults.com/us/h343/a1163688.html</link>
	<description>What do pickles, bread, yogurt, wine, beer, and cheese have in common?	All of these foods are made by fermentation. </description>
	<content:encoded>What do pickles, bread, yogurt, wine, beer, and cheese have in common?	All of these foods are made by fermentation. &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Beer</category>
	<category>Bread</category>
	<category>Cheese</category>
	<category>Cooking</category>
	<category>Fermentation</category>
	<category>Fermentation &amp; Food</category>
	<category>Foods</category>
	<category>Microorganisms</category>
	<category>Pickles</category>
	<category>Profound Pickle Philosophy</category>
	<category>Science of Cooking</category>
	<category>Science of Pickles</category>
	<category>Wine</category>
	<category>Yogurt</category>
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<item>
	<title>Find out about Artisan cheese.</title>
	<link>http://www.growingresults.com/us/h343/a1163658.html</link>
	<description>We'll take you on a tour of the cheesemaking process at the renowned	How can anything that smells that bad taste that </description>
	<content:encoded>We'll take you on a tour of the cheesemaking process at the renowned	How can anything that smells that bad taste that &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Artisan @</category>
	<category>Artisan Cheese</category>
	<category>Bad Taste</category>
	<category>Cheese</category>
	<category>Cheesemaking</category>
	<category>Dating</category>
	<category>Monthly Features</category>
	<category>Oldest</category>
	<category>Science of Cooking</category>
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<item>
	<title>Science of Pickles: A Brief History of Ketchup</title>
	<link>http://www.growingresults.com/us/h343/a1163683.html</link>
	<description>Ketchup. Hamburgers seem naked without it. Nearly every American household has a bottle of it in the fridge. How did </description>
	<content:encoded>Ketchup. Hamburgers seem naked without it. Nearly every American household has a bottle of it in the fridge. How did &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Condiment</category>
	<category>Fridges</category>
	<category>Hamburgers</category>
	<category>Ketchup</category>
	<category>Pickles</category>
	<category>Pickles, A.</category>
	<category>Science of Cooking</category>
	<category>Science of Pickles</category>
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<item>
	<title>How can I keep chicken tender?</title>
	<link>http://www.growingresults.com/us/h343/a1168537.html</link>
	<description>Please give me some tips on keeping chicken tender while cooking it on the grill or in the oven.	Most cuts of chicken </description>
	<content:encoded>Please give me some tips on keeping chicken tender while cooking it on the grill or in the oven.	Most cuts of chicken &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Chicken</category>
	<category>Chicken Breasts</category>
	<category>Cooking</category>
	<category>Grill</category>
	<category>Ovens</category>
	<category>Science of Cooking</category>
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<item>
	<title>How long should a roasting turkey be covered with foil?</title>
	<link>http://www.growingresults.com/us/h343/a1168508.html</link>
	<description>When roasting a turkey, for how much of the cooking time should one cover it with foil?	When some people get ready to </description>
	<content:encoded>When roasting a turkey, for how much of the cooking time should one cover it with foil?	When some people get ready to &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Cook A Turkey</category>
	<category>Cooking</category>
	<category>Cooking Time</category>
	<category>Roasting</category>
	<category>Science of Cooking</category>
	<category>Stews</category>
	<category>Turkey</category>
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<item>
	<title>Science of Eggs: Hollandaise Recipe</title>
	<link>http://www.growingresults.com/us/h343/a1168484.html</link>
	<description>Sometimes eggs function as mediators. Try mixing oil and water, and you'll get, well, oil and water. But with the </description>
	<content:encoded>Sometimes eggs function as mediators. Try mixing oil and water, and you'll get, well, oil and water. But with the &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Butter</category>
	<category>Cooking</category>
	<category>Egg Yolks</category>
	<category>Eggs</category>
	<category>Get Well</category>
	<category>Hollandaise</category>
	<category>Hollandaise Sauce</category>
	<category>Melted</category>
	<category>Melted Butter</category>
	<category>Oil &amp; Water</category>
	<category>Sauces</category>
	<category>Science of Eggs</category>
	<category>Scientific Processes</category>
	<category>Whisk Recipes &amp; Activities</category>
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<item>
	<title>Science of Meat: Proteins</title>
	<link>http://www.growingresults.com/us/h343/a1168582.html</link>
	<description>Meat is a very efficient deliverer of protein. Because the muscles of animals and humans share the same components, </description>
	<content:encoded>Meat is a very efficient deliverer of protein. Because the muscles of animals and humans share the same components, &lt;br /&gt;From Exploratorium</content:encoded>
	<category>Amino</category>
	<category>Amino Acids</category>
	<category>Animal Tissue</category>
	<category>Animals &amp; Humans</category>
	<category>Cooking</category>
	<category>Inside The Meat</category>
	<category>Meat</category>
	<category>Muscles</category>
	<category>Nutrient</category>
	<category>Protein</category>
	<category>Proteins</category>
	<category>Science of Meat</category>
	<category>Tissue</category>
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