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		<title>Food science-blowtorch : AOL Video feed</title>
		<link>http://video.aol.com</link>
		<description>Video search results provided by AOL Video.</description>
		<image><url>http://o.aolcdn.com/video-media/US/v7.01/common/img/aolvideo_logo.gif</url><link>http://video.aol.com</link><width>143</width><height>28</height><title>AOL Video</title></image><language>en</language><copyright>Copyright (c) 2010 AOL LLC. All Rights Reserved.</copyright><item>
			<title>Protein Denaturation</title>
			<link>http://video.aol.com/video-detail/food-science-protein-denaturation/3120600913</link>
			<guid>http://video.aol.com/video-detail/food-science-protein-denaturation/3120600913</guid>
			<description>&lt;img src="http://thumbnails.truveo.com/0000/25/B0/25B0E669F4ED0021C0A6AA.jpg"&gt; &lt;br&gt; Dr. Kiki breaks down the breakdown of proteins.&amp;#32;&amp;#32;This is one of the most important processes in cooking,  the change of protein structure under extreme conditions.  With proteins, structure is everything, defining their functions.</description>
			<pubDate>Tue, 22 Apr 2008 19:41:46 -0400</pubDate>
			<source url="http://www.onnetworks.com/">ON Networks</source>
			<media:content url="http://video.aol.com/video-detail/food-science-protein-denaturation/3120600913" duration="03:43" lang="en" medium="video" /><media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
			<media:category>Science</media:category>
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			<title>Thermometer</title>
			<link>http://video.aol.com/video-detail/food-science-thermometer/845751020</link>
			<guid>http://video.aol.com/video-detail/food-science-thermometer/845751020</guid>
			<description>&lt;img src="http://thumbnails.truveo.com/0004/95/87/958721D34A496EF3763A7E.jpg"&gt; &lt;br&gt; Host Dr. Kiki Sanford explains the advantages and “how-tos” of using an infrared thermometer.</description>
			<pubDate>Tue, 22 Apr 2008 19:42:01 -0400</pubDate>
			<source url="http://www.onnetworks.com/">ON Networks</source>
			<media:content url="http://video.aol.com/video-detail/food-science-thermometer/845751020" duration="03:00" lang="en" medium="video" /><media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
			<media:category>Science</media:category>
			<media:keywords>redhead, thermometer, food, recipe, idea, tip, advice, science</media:keywords>
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			<title>Liquid Nitrogen Ice Cream</title>
			<link>http://video.aol.com/video-detail/food-science-liquid-nitrogen-ice-cream/1226468243</link>
			<guid>http://video.aol.com/video-detail/food-science-liquid-nitrogen-ice-cream/1226468243</guid>
			<description>&lt;img src="http://xml.truveo.com/th/h/4b46ec3f464f18c:c19394dadd28ae5ee9e1229186b2f1b8/p/0003/F8/9C/F89C2E35E8307B14E4B62F.jpg"&gt; &lt;br&gt; Watch as liquid nitrogen instantly transforms a standard sugar and cream mixture into ice cream &amp;#8212; without any measurable time elapsing.</description>
			<pubDate>Tue, 22 Apr 2008 19:41:58 -0400</pubDate>
			<source url="http://www.onnetworks.com/">ON Networks</source>
			<media:content url="http://video.aol.com/video-detail/food-science-liquid-nitrogen-ice-cream/1226468243" duration="05:38" lang="en" medium="video" /><media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
			<media:category>Science</media:category>
			<media:keywords>food, tv, ice, cream, home, made, fast, best, recipe</media:keywords>
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			<title>Teflon</title>
			<link>http://video.aol.com/video-detail/food-science-teflon/135517761</link>
			<guid>http://video.aol.com/video-detail/food-science-teflon/135517761</guid>
			<description>&lt;img src="http://thumbnails.truveo.com/0002/E9/EE/E9EE0FB5704772AC16746C.jpg"&gt; &lt;br&gt; The slipperiest stuff known to man,  Teflon has made a tremendous impact on the world.&amp;#32;&amp;#32;Invented by accident in 1938, it has gone on to become a substance in all kinds of household items.  Dr. Kiki gives us the skinny in this episode of Food Science.</description>
			<pubDate>Tue, 22 Apr 2008 19:41:56 -0400</pubDate>
			<source url="http://www.onnetworks.com/">ON Networks</source>
			<media:content url="http://video.aol.com/video-detail/food-science-teflon/135517761" duration="03:17" lang="en" medium="video" /><media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
			<media:category>Science</media:category>
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			<title>Breakfast</title>
			<link>http://video.aol.com/video-detail/food-science-breakfast/767039811</link>
			<guid>http://video.aol.com/video-detail/food-science-breakfast/767039811</guid>
			<description>&lt;img src="http://thumbnails.truveo.com/0005/8F/F6/8FF633321357AEFC23708D.jpg"&gt; &lt;br&gt; Cereal is a staple of the American diet.&amp;#32;&amp;#32;Iron is one the most important minerals that we consume through eating cereal.  Knowing this,  have you ever wanted to actually see the iron?  Dr. Kiki shows how to do just that in this episode of Food Science.</description>
			<pubDate>Tue, 22 Apr 2008 19:41:54 -0400</pubDate>
			<source url="http://www.onnetworks.com/">ON Networks</source>
			<media:content url="http://video.aol.com/video-detail/food-science-breakfast/767039811" duration="04:43" lang="en" medium="video" /><media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
			<media:category>Science</media:category>
			<media:keywords>kitchen, science, recipe, iron, vitamin, best, health, experiment, how, food, mineral</media:keywords>
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			<title>Fudge Science</title>
			<link>http://video.aol.com/video-detail/food-science-fudge-science/642315433</link>
			<guid>http://video.aol.com/video-detail/food-science-fudge-science/642315433</guid>
			<description>&lt;img src="http://thumbnails.truveo.com/0005/1F/72/1F72F013F3F1E23CFDCA4D.jpg"&gt; &lt;br&gt; Dr. Kiki Sanford goes over the chemistry of fudge to explain how super saturation and crystallization are involved in making delicious fudge.</description>
			<pubDate>Tue, 22 Apr 2008 19:41:59 -0400</pubDate>
			<source url="http://www.onnetworks.com/">ON Networks</source>
			<media:content url="http://video.aol.com/video-detail/food-science-fudge-science/642315433" duration="07:08" lang="en" medium="video" /><media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
			<media:category>Science</media:category>
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			<title>The Maillard Reaction</title>
			<link>http://video.aol.com/video-detail/food-science-the-maillard-reaction/17907025</link>
			<guid>http://video.aol.com/video-detail/food-science-the-maillard-reaction/17907025</guid>
			<description>&lt;img src="http://thumbnails.truveo.com/0001/6E/A3/6EA3BBA9F6F71610CF1B5F.jpg"&gt; &lt;br&gt; Believe it or not,  steak, coffee beans, caramel, and toast have something in common.&amp;#32;&amp;#32;It’s called The Maillard Reaction and it is the reason that things get browned when they are heated.  There&apos;s much more to this process, however, and Dr. Kiki is here to explain what&apos;s going on in your kitchen.</description>
			<pubDate>Tue, 22 Apr 2008 19:41:57 -0400</pubDate>
			<source url="http://www.onnetworks.com/">ON Networks</source>
			<media:content url="http://video.aol.com/video-detail/food-science-the-maillard-reaction/17907025" duration="03:24" lang="en" medium="video" /><media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
			<media:category>Science</media:category>
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			<title>Fluids</title>
			<link>http://video.aol.com/video-detail/food-science-fluids/269534277</link>
			<guid>http://video.aol.com/video-detail/food-science-fluids/269534277</guid>
			<description>&lt;img src="http://thumbnails.truveo.com/0002/1A/FF/1AFF12F149860FF1F5EE82.jpg"&gt; &lt;br&gt; Kitchens are full of fluids you might never have known were there.&amp;#32;&amp;#32;A fluid can be a liquid,  gas, solid, or even plasma.  Check out this episode of Food Science, as Dr. Kiki drops some knowledge regarding viscosity and her main man Sir Isaac Newton.</description>
			<pubDate>Tue, 22 Apr 2008 19:41:47 -0400</pubDate>
			<source url="http://www.onnetworks.com/">ON Networks</source>
			<media:content url="http://video.aol.com/video-detail/food-science-fluids/269534277" duration="03:35" lang="en" medium="video" /><media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
			<media:category>Science</media:category>
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