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	<title>The SauceTalk Newsletter &#187; Latest News</title>
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	<link>http://thesaucetalknewsletter.com</link>
	<description>Sauce...the art and the essence of fine cooking.</description>
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			<item>
		<title>Roses or Lobster? You Choose.</title>
		<link>http://thesaucetalknewsletter.com/2012/02/roses-or-lobster-you-choose/</link>
		<comments>http://thesaucetalknewsletter.com/2012/02/roses-or-lobster-you-choose/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 18:50:12 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Beautiful Bouquet]]></category>
		<category><![CDATA[Coast Of Maine]]></category>
		<category><![CDATA[Cooking Guide]]></category>
		<category><![CDATA[Cooking Lobster]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Delicious Taste]]></category>
		<category><![CDATA[Live Lobster]]></category>
		<category><![CDATA[Live Lobsters]]></category>
		<category><![CDATA[Lobster Cooking]]></category>
		<category><![CDATA[Lobster Recipe]]></category>
		<category><![CDATA[Lobster Recipes]]></category>
		<category><![CDATA[Lobster Tails]]></category>
		<category><![CDATA[Maine Lobster]]></category>
		<category><![CDATA[Maine Lobsters]]></category>
		<category><![CDATA[Ordering Flowers]]></category>
		<category><![CDATA[Perfect Partners]]></category>
		<category><![CDATA[Roses Are Red Violets]]></category>
		<category><![CDATA[Simple Cooking]]></category>
		<category><![CDATA[Time Favorites]]></category>
		<category><![CDATA[Valentine S Day]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=396</guid>
		<description><![CDATA[In This Issue
Roses or Lobster? You choose.
Lobster Recipe and Cooking tips
This Valentine&#8217;s Day indulge your special someone with a delicious taste of fresh Maine lobsters or prepared lobster tails from the icy waters from the coast of Maine and have them delivered to your doorstep the very next day.
Roses are read violets are blue,
These  [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Meat Glue &#8211; Know what you eat</title>
		<link>http://thesaucetalknewsletter.com/2012/01/meat-glue-know-what-you-eat/</link>
		<comments>http://thesaucetalknewsletter.com/2012/01/meat-glue-know-what-you-eat/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 20:44:27 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Allergic Reaction]]></category>
		<category><![CDATA[Attributes]]></category>
		<category><![CDATA[Choice In The Matter]]></category>
		<category><![CDATA[Chunks Of Meat]]></category>
		<category><![CDATA[Crab Soup]]></category>
		<category><![CDATA[Creamy Crab]]></category>
		<category><![CDATA[Different Religious Beliefs]]></category>
		<category><![CDATA[Email]]></category>
		<category><![CDATA[Fine Cooking]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Food Industry]]></category>
		<category><![CDATA[Forbes Magazine Article]]></category>
		<category><![CDATA[Glue]]></category>
		<category><![CDATA[Health Food Stores]]></category>
		<category><![CDATA[Newsletter Club]]></category>
		<category><![CDATA[Nuggets]]></category>
		<category><![CDATA[Prime Example]]></category>
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		<category><![CDATA[Single Cut]]></category>
		<category><![CDATA[Soup Recipe]]></category>
		<category><![CDATA[Yum]]></category>
		<category><![CDATA[Yum Or Yuck]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=390</guid>
		<description><![CDATA[Meat Glue &#8211; Know what you eat.
Creamy Crab Soup Recipe
Periodically we come across an interesting topic that is relevant
to our readers because we are most interested in what we eat or
what we feed our kids. This article is about meat glue and how it is
used in the food industry. Meat glue can also be used [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title></title>
		<link>http://thesaucetalknewsletter.com/2011/12/383/</link>
		<comments>http://thesaucetalknewsletter.com/2011/12/383/#comments</comments>
		<pubDate>Tue, 06 Dec 2011 21:15:22 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Barbecue Sauces]]></category>
		<category><![CDATA[Crab Cakes]]></category>
		<category><![CDATA[Demi Glace]]></category>
		<category><![CDATA[Dinnerware Sets]]></category>
		<category><![CDATA[Dried Mushrooms]]></category>
		<category><![CDATA[Fine Cooking]]></category>
		<category><![CDATA[Fresh Fish]]></category>
		<category><![CDATA[Gift Giving Ideas]]></category>
		<category><![CDATA[Home Cooks]]></category>
		<category><![CDATA[Meat Cuts]]></category>
		<category><![CDATA[Newsletter Club]]></category>
		<category><![CDATA[Saffron Threads]]></category>
		<category><![CDATA[Stocking Stuffer]]></category>
		<category><![CDATA[Sumptuous Meal]]></category>
		<category><![CDATA[Tart Taste]]></category>
		<category><![CDATA[Tasty Dish]]></category>
		<category><![CDATA[Tender Beef]]></category>
		<category><![CDATA[Truffle Products]]></category>
		<category><![CDATA[Verjus]]></category>
		<category><![CDATA[Welcome Gifts]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=383</guid>
		<description><![CDATA[

*** Your Title Here ***




SAUCETALK NEWSLETTER
 Club Sauce&#8230;where sauce is the art and the essence of fine cooking!



Now is the time to get great deals on everything you need for the holiday season whether it&#8217;s for a sumptuous meal or a stockingstuffer, we can provide you with the best online service and thebest prices possible. [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Lamb Sirloin</title>
		<link>http://thesaucetalknewsletter.com/2011/03/roasted-lamb-sirloin/</link>
		<comments>http://thesaucetalknewsletter.com/2011/03/roasted-lamb-sirloin/#comments</comments>
		<pubDate>Tue, 29 Mar 2011 19:37:35 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Added Touch]]></category>
		<category><![CDATA[Amp]]></category>
		<category><![CDATA[Black Currant]]></category>
		<category><![CDATA[Cabernet]]></category>
		<category><![CDATA[Complexity]]></category>
		<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Delicious Dish]]></category>
		<category><![CDATA[Friends]]></category>
		<category><![CDATA[Roasted Lamb]]></category>
		<category><![CDATA[Sauce Recipe]]></category>
		<category><![CDATA[Tablespoon]]></category>
		<category><![CDATA[Video Recipes]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=372</guid>
		<description><![CDATA[Our friends a Rouxbe Cooking School have a mouth watering recipe for roasted lamb sirloin that we would like to share with you. For the sauce in their recipe you can add a tablespoon of either Pomegranate Splash! Black Currant Cabernet Culinary Sauce or Fig Port Culinary Sauce for an added touch of complexity and [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2011/03/roasted-lamb-sirloin/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Demi Glace &#8211; How to make it at home</title>
		<link>http://thesaucetalknewsletter.com/2011/02/demi-glace-how-to-make-it-at-home/</link>
		<comments>http://thesaucetalknewsletter.com/2011/02/demi-glace-how-to-make-it-at-home/#comments</comments>
		<pubDate>Thu, 03 Feb 2011 23:23:14 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Amp]]></category>
		<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Demi Glace]]></category>
		<category><![CDATA[Video Recipes]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=368</guid>
		<description><![CDATA[
Rouxbe Online Cooking School &#38; Video Recipes
 Demi Glace &#8211; How to make it at home.



Share and Enjoy:


	
	
	
	
	
	
	
	
	
	
	
	
	
	
	
	
	
	
	


]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2011/02/demi-glace-how-to-make-it-at-home/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cooking Steak: Flip-once vs Flip-Often</title>
		<link>http://thesaucetalknewsletter.com/2010/07/cooking-steak-flip-once-vs-flip-often/</link>
		<comments>http://thesaucetalknewsletter.com/2010/07/cooking-steak-flip-once-vs-flip-often/#comments</comments>
		<pubDate>Fri, 30 Jul 2010 16:25:49 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Special Offers]]></category>
		<category><![CDATA[The Rouxbe Cooking School]]></category>
		<category><![CDATA[Affiliate Partner]]></category>
		<category><![CDATA[Affiliate Program]]></category>
		<category><![CDATA[Allowscriptaccess]]></category>
		<category><![CDATA[Amp]]></category>
		<category><![CDATA[Amp Settings]]></category>
		<category><![CDATA[Bgcolor]]></category>
		<category><![CDATA[Blank Style]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Cab Version]]></category>
		<category><![CDATA[Cabs]]></category>
		<category><![CDATA[Click On The Following Link]]></category>
		<category><![CDATA[Code 128]]></category>
		<category><![CDATA[Cooking Lessons]]></category>
		<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Cooking Steak]]></category>
		<category><![CDATA[Cooking Techniques]]></category>
		<category><![CDATA[Cooking Temperatures]]></category>
		<category><![CDATA[Div Style]]></category>
		<category><![CDATA[Finger Tips]]></category>
		<category><![CDATA[Free Trial Offer]]></category>
		<category><![CDATA[Gift Membership]]></category>
		<category><![CDATA[Grilled Steak]]></category>
		<category><![CDATA[How To Cook Steak]]></category>
		<category><![CDATA[Lt]]></category>
		<category><![CDATA[Obligation]]></category>
		<category><![CDATA[Padding]]></category>
		<category><![CDATA[Pan Sauce]]></category>
		<category><![CDATA[Player Settings]]></category>
		<category><![CDATA[Rouxbe]]></category>
		<category><![CDATA[Sans Serif]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[Steaks]]></category>
		<category><![CDATA[Style Color]]></category>
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		<category><![CDATA[Target]]></category>
		<category><![CDATA[Type Application]]></category>
		<category><![CDATA[Video Advice]]></category>
		<category><![CDATA[Video Recipes]]></category>
		<category><![CDATA[X Shockwave Flash]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=343</guid>
		<description><![CDATA[ In This Issue:
How to Cook a Premium Steak
Flip-once vs Flip-often and More
Special Sale is Drawing to a Close &#8211; Order Now!
How to Cook a Premium Steak
In our last newsletter our affiliate partner The Rouxbe Cooking
School gave us some excellent video advice on &#8220;How to Select
Premium Steaks&#8221; which was featured in this newsletter and on [...]]]></description>
		<wfw:commentRss>http://thesaucetalknewsletter.com/2010/07/cooking-steak-flip-once-vs-flip-often/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>New York Strip Steak &#8211; Cabernet Butter Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/06/new-york-strip-steak-cabernet-butter-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/06/new-york-strip-steak-cabernet-butter-sauce/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 00:41:23 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Rouxbe Cooking School]]></category>
		<category><![CDATA[Butter Sauce]]></category>
		<category><![CDATA[Cabernet Sauvignon Wine]]></category>
		<category><![CDATA[Cast Iron Skillet]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Delicious Sauce]]></category>
		<category><![CDATA[Demi Glace Gold]]></category>
		<category><![CDATA[Extra Virgin Olive Oil]]></category>
		<category><![CDATA[French Wine]]></category>
		<category><![CDATA[Freshly Ground Black Pepper]]></category>
		<category><![CDATA[Gourmet Shop]]></category>
		<category><![CDATA[Large Cast Iron Skillet]]></category>
		<category><![CDATA[New York Strip]]></category>
		<category><![CDATA[Slow Oven]]></category>
		<category><![CDATA[Spoon Sauce]]></category>
		<category><![CDATA[Steak Lovers]]></category>
		<category><![CDATA[Stove Heat]]></category>
		<category><![CDATA[Strip Steaks]]></category>
		<category><![CDATA[Tbs]]></category>
		<category><![CDATA[Virgin Olive Oil]]></category>
		<category><![CDATA[York Strip Steak]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=299</guid>
		<description><![CDATA[We love this recipe and if you love steak we think you&#8217;ll love it too! First see this FREE video from The Rouxbe Cooking School on how to select and buy premium steaks. Once you&#8217;ve selected the steaks you want follow this easy-to-do recipe for New York Strip Steak with Cabernet Butter Sauce. We have [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to Buy Premium Steaks</title>
		<link>http://thesaucetalknewsletter.com/2010/06/how-to-buy-premium-steaks/</link>
		<comments>http://thesaucetalknewsletter.com/2010/06/how-to-buy-premium-steaks/#comments</comments>
		<pubDate>Tue, 15 Jun 2010 23:56:34 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[The Rouxbe Cooking School]]></category>
		<category><![CDATA[Amp]]></category>
		<category><![CDATA[Commercial Interruption]]></category>
		<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Cooking Stove]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Experiences]]></category>
		<category><![CDATA[Free Access]]></category>
		<category><![CDATA[Free Website]]></category>
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		<category><![CDATA[Home Cook]]></category>
		<category><![CDATA[Insight]]></category>
		<category><![CDATA[Members]]></category>
		<category><![CDATA[Online Recipes]]></category>
		<category><![CDATA[Picture View]]></category>
		<category><![CDATA[Quality Steak]]></category>
		<category><![CDATA[Recipes Cooking]]></category>
		<category><![CDATA[Selection Process]]></category>
		<category><![CDATA[Steaks]]></category>
		<category><![CDATA[Stove Top]]></category>
		<category><![CDATA[Video Recipes]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=293</guid>
		<description><![CDATA[Buying a premium quality steak can be confusing and expensive
at times but when you know what to look for in a good steak
the selection process becomes considerably easier.
Our cooking expert friends at The Rouxbe Cooking School
have put together a short video that you can view without
commercial interruption. The video will point out the differences
in premium [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Beef Tenderloin with Peppercorn Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/05/beef-tenderloin-with-peppercorn-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/05/beef-tenderloin-with-peppercorn-sauce/#comments</comments>
		<pubDate>Fri, 28 May 2010 00:53:49 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Beef Tenderloin]]></category>
		<category><![CDATA[Cooking At Home]]></category>
		<category><![CDATA[Cooking Recipes]]></category>
		<category><![CDATA[Cooking School]]></category>
		<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Delicious Dish]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Great Taste]]></category>
		<category><![CDATA[Joy Of Cooking]]></category>
		<category><![CDATA[Meat Dishes]]></category>
		<category><![CDATA[Professional Cooking]]></category>
		<category><![CDATA[Quality Restaurant]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Vegetarian Dishes]]></category>
		<category><![CDATA[Video Instructions]]></category>
		<category><![CDATA[Video Recipes]]></category>
		<category><![CDATA[Wild Mushroom Risotto]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=282</guid>
		<description><![CDATA[Beef tenderloin and peppercorn sauce is one of my favorite meat dishes. Our affiliate, The Rouxbe Cooking School has allowed us to share their recipe and cooking secrets so you can make this same delicious dish at home. It is a beef tenderloin served with a rich peppercorn sauce, Wild Mushroom Risotto and Sautéed Lemon [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lemon Dill Sauce</title>
		<link>http://thesaucetalknewsletter.com/2010/04/lemon-dill-sauce/</link>
		<comments>http://thesaucetalknewsletter.com/2010/04/lemon-dill-sauce/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 18:03:08 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Vegetable/Vegetarian]]></category>
		<category><![CDATA[Cup Water]]></category>
		<category><![CDATA[Gourmet Products]]></category>
		<category><![CDATA[Grilled Chicken]]></category>
		<category><![CDATA[Grilled Fish]]></category>
		<category><![CDATA[Halibut]]></category>
		<category><![CDATA[Herbal Notes]]></category>
		<category><![CDATA[Jus]]></category>
		<category><![CDATA[Lemon Dill Sauce]]></category>
		<category><![CDATA[Lemon Juice]]></category>
		<category><![CDATA[Luscious Sauce]]></category>
		<category><![CDATA[Medium Saucepan]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Poulet Gold]]></category>
		<category><![CDATA[Rich Chicken]]></category>
		<category><![CDATA[Salmon Halibut]]></category>
		<category><![CDATA[Salt And Pepper]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[swordfish]]></category>
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		<category><![CDATA[Whisk]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=207</guid>
		<description><![CDATA[Because we are featuring More Than Gourmet products along with a special sale for a short period of time we thought we would adapt another of their wonderful recipes using Jus de Poulet Gold or in plain old English chicken demi glace. (a thick rich chicken based sauce)
This is an easy sauce to prepare with [...]]]></description>
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