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	<title>Michael Ruhlman &#187; ratio</title>
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	<link>http://ruhlman.com</link>
	<description>Translating the Chef’s Craft for Every Kitchen</description>
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		<title>Snickerdoodle: The Perfect Cookie (Almost Always)</title>
		<link>http://ruhlman.com/2012/05/snickerdoodle-the-perfect-cookie-almost-always/</link>
		<comments>http://ruhlman.com/2012/05/snickerdoodle-the-perfect-cookie-almost-always/#comments</comments>
		<pubDate>Thu, 24 May 2012 13:04:47 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[New Media]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Kindle]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[snickerdoodles]]></category>
		<category><![CDATA[twenty]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=13284</guid>
		<description><![CDATA[Snickerdoodles/photo by Donna Turner Ruhlman Dear Mr. Ruhlman, the email read.  It was the very first one waiting for me this morning. And glancing quickly down and seeing a single word, my stomach turned. I have been a fan since Ratio, the writer continued. It is my first stop on the cookbook train. I got Ruhlman's [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/05/snickerdoodle-the-perfect-cookie-almost-always/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Salted Caramel</title>
		<link>http://ruhlman.com/2012/03/salted-caramel-recipe/</link>
		<comments>http://ruhlman.com/2012/03/salted-caramel-recipe/#comments</comments>
		<pubDate>Mon, 26 Mar 2012 15:19:02 +0000</pubDate>
		<dc:creator>Emilia</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[salted caramel]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=12578</guid>
		<description><![CDATA[Salt on Caramel = Heaven/Photo by Donna Turner Ruhlman Originally posted on June 29, 2011 Been so busy recently have scarcely had time to post.  Just got back from taking James to camp :(  My chief videographer and dessert innovator. I was in Boston talking salt on Simply Ming.  I was in NYC working on confections [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/03/salted-caramel-recipe/feed/</wfw:commentRss>
		<slash:comments>59</slash:comments>
		</item>
		<item>
		<title>Salted Caramel</title>
		<link>http://ruhlman.com/2011/06/salted-caramel/</link>
		<comments>http://ruhlman.com/2011/06/salted-caramel/#comments</comments>
		<pubDate>Wed, 29 Jun 2011 17:14:56 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[columbus]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[James Ruhlman]]></category>
		<category><![CDATA[jenis splendid ice cream]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salted caramel sauce]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=9288</guid>
		<description><![CDATA[Salt on Caramel = Heaven/Photo by Donna Turner Ruhlman Been so busy recently have scarcely had time to post.  Just got back from taking James to camp :(  My chief videographer and dessert innovator. I was in Boston talking salt on Simply Ming.  I was in NYC working on confections with Bouchon Bakery head chef [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/06/salted-caramel/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>How To Make the Best Burgers</title>
		<link>http://ruhlman.com/2011/06/how-to-make-the-best-burgers/</link>
		<comments>http://ruhlman.com/2011/06/how-to-make-the-best-burgers/#comments</comments>
		<pubDate>Fri, 24 Jun 2011 21:37:59 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[hamburgers]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[texture]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=9377</guid>
		<description><![CDATA[Grinding beef for hamburgers/Photo by Donna Turner RuhlmanI published this post almost two years ago, at the end of summer—but a chance email today thanking me for the technique dropped into my email box today and I thought let's put it up again at the start of grilling season. I'm not always real quick on [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/06/how-to-make-the-best-burgers/feed/</wfw:commentRss>
		<slash:comments>74</slash:comments>
		</item>
		<item>
		<title>What makes a great cooking app?</title>
		<link>http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/</link>
		<comments>http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/#comments</comments>
		<pubDate>Thu, 26 May 2011 12:45:52 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Bread App]]></category>
		<category><![CDATA[Kitchen Technology]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[bread baking basics]]></category>
		<category><![CDATA[droid]]></category>
		<category><![CDATA[iPhone bread app]]></category>
		<category><![CDATA[itouch bread app]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[sideways.com]]></category>
		<category><![CDATA[Will Turnage]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=9046</guid>
		<description><![CDATA[We&#39;ve just released the Bread Baking App for iPhone/Pod/Touch In the headlong rush to turn everything into an app, we have created amazing apps (shazam is truly amazing) and ridiculous apps (won't name names). The publishers of cookbooks and chefs are among them.  Some publishers (S&#38;S, my last publisher) are not entering the market; smaller [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/feed/</wfw:commentRss>
		<slash:comments>43</slash:comments>
		</item>
		<item>
		<title>Homemade Pasta</title>
		<link>http://ruhlman.com/2011/05/how-to-make-pasta/</link>
		<comments>http://ruhlman.com/2011/05/how-to-make-pasta/#comments</comments>
		<pubDate>Tue, 17 May 2011 14:10:09 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[how to make pasta]]></category>
		<category><![CDATA[Pasta Slideshow]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[ratio app]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=8921</guid>
		<description><![CDATA[Mixing pasta dough/Photos by Donna Turner Ruhlman How-to-make-pasta instructions almost always include putting flour on your counter or board, forming a well and cracking your eggs into the well.  I almost always wind up with egg white on my shoe when I do this.  It only dawned on me while working on the pasta dough [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/05/how-to-make-pasta/feed/</wfw:commentRss>
		<slash:comments>59</slash:comments>
		</item>
		<item>
		<title>Citrus</title>
		<link>http://ruhlman.com/2011/04/citrus/</link>
		<comments>http://ruhlman.com/2011/04/citrus/#comments</comments>
		<pubDate>Fri, 01 Apr 2011 12:30:41 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Donna Turner Ruhlman Photography]]></category>
		<category><![CDATA[chef series]]></category>
		<category><![CDATA[citrus]]></category>
		<category><![CDATA[Donna Turner Ruhlman]]></category>
		<category><![CDATA[food photography]]></category>
		<category><![CDATA[food photos]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[of a chef series]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[spring break]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=8053</guid>
		<description><![CDATA[Photo by Donna Turner Ruhlman Long enamored of black and white, my wife and collaborator has been working on a series of food shots featuring not food so much as the color of food. If you like her work, let her know, spread this link on facebook or twitter, or have a look at her [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/04/citrus/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Orange</title>
		<link>http://ruhlman.com/2011/03/orange/</link>
		<comments>http://ruhlman.com/2011/03/orange/#comments</comments>
		<pubDate>Wed, 30 Mar 2011 12:00:57 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Donna Turner Ruhlman Photography]]></category>
		<category><![CDATA[chef series]]></category>
		<category><![CDATA[crab]]></category>
		<category><![CDATA[donna ruhlman photographs]]></category>
		<category><![CDATA[Donna Turner Ruhlman]]></category>
		<category><![CDATA[food photos]]></category>
		<category><![CDATA[kumquat]]></category>
		<category><![CDATA[of a chef series]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[ruhlman books]]></category>
		<category><![CDATA[spring break]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=8046</guid>
		<description><![CDATA[Photo by Donna Turner Ruhlman Long enamored of black and white, my wife and collaborator has been working on a series of food shots featuring not food so much as the color of food. If you like her work, let her know or have a look at her gallery at ruhlmanphotography.com. Update: In response to a [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/03/orange/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Purple</title>
		<link>http://ruhlman.com/2011/03/purple/</link>
		<comments>http://ruhlman.com/2011/03/purple/#comments</comments>
		<pubDate>Mon, 28 Mar 2011 14:54:02 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Donna Turner Ruhlman Photography]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[donna turner ruhlman photography]]></category>
		<category><![CDATA[of a chef series]]></category>
		<category><![CDATA[pearl onion]]></category>
		<category><![CDATA[purple cabbage]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[ruhlman books]]></category>
		<category><![CDATA[spring break]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=8033</guid>
		<description><![CDATA[Photo by Donna Turner Ruhlman Long enamored of black and white, my wife and collaborator has been working on a series of food shots featuring not food so much as the color of food. If you like her work, let her know, spread this link on facebook or twitter, or have a look at her [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/03/purple/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Blue</title>
		<link>http://ruhlman.com/2011/03/blue/</link>
		<comments>http://ruhlman.com/2011/03/blue/#comments</comments>
		<pubDate>Fri, 25 Mar 2011 12:30:03 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Donna Turner Ruhlman Photography]]></category>
		<category><![CDATA[blue]]></category>
		<category><![CDATA[chef series]]></category>
		<category><![CDATA[color]]></category>
		<category><![CDATA[Donna Turner Ruhlman]]></category>
		<category><![CDATA[food photos]]></category>
		<category><![CDATA[of a chef series]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[ruhlman books]]></category>
		<category><![CDATA[spring break]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=8042</guid>
		<description><![CDATA[Photo by Donna Turner Ruhlman Long enamored of black and white, my wife and collaborator has been working on a series of food shots featuring not food so much as the color of food. If you like her work, let her know or have a look at her gallery at ruhlmanphotography.com. Update: In response to a [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/03/blue/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Brown</title>
		<link>http://ruhlman.com/2011/03/brown/</link>
		<comments>http://ruhlman.com/2011/03/brown/#comments</comments>
		<pubDate>Wed, 23 Mar 2011 12:30:15 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Donna Turner Ruhlman Photography]]></category>
		<category><![CDATA[brown]]></category>
		<category><![CDATA[chef series]]></category>
		<category><![CDATA[color]]></category>
		<category><![CDATA[Donna Turner Ruhlman]]></category>
		<category><![CDATA[food photos]]></category>
		<category><![CDATA[of a chef series]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[ruhlman books]]></category>
		<category><![CDATA[spring break]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=8038</guid>
		<description><![CDATA[Photo by Donna Turner Ruhlman Long enamored of black and white, my wife and collaborator has been working on a series of food shots featuring not food so much as the color of food. If you like her work, let her know or have a look at her gallery at ruhlmanphotography.com. Update: In response to a [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/03/brown/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Green</title>
		<link>http://ruhlman.com/2011/03/green/</link>
		<comments>http://ruhlman.com/2011/03/green/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 12:30:41 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Donna Turner Ruhlman Photography]]></category>
		<category><![CDATA[chef series]]></category>
		<category><![CDATA[color]]></category>
		<category><![CDATA[Donna Turner Ruhlman]]></category>
		<category><![CDATA[food photos]]></category>
		<category><![CDATA[green]]></category>
		<category><![CDATA[of a chef series]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[ruhlman books]]></category>
		<category><![CDATA[spring break]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=8010</guid>
		<description><![CDATA[Photo by Donna Turner Ruhlman Long enamored of black and white, my wife and collaborator has been working on a series of food shots featuring not food so much as the color of food. If you like her work, let her know or have a look at her gallery at ruhlmanphotography.com. I'm on vacation from [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/03/green/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>A New Ratio: Biscotti</title>
		<link>http://ruhlman.com/2011/03/biscotti-ratio/</link>
		<comments>http://ruhlman.com/2011/03/biscotti-ratio/#comments</comments>
		<pubDate>Wed, 16 Mar 2011 13:16:19 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Guest Post]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[biscotti ratio]]></category>
		<category><![CDATA[biscotti recipe]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[emilia juocys]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=7569</guid>
		<description><![CDATA[Biscotti, photo by Donna Turner Ruhlman Biscotti is the perfect accompaniment mid-morning when I'm into my fifth or sixth cup of coffee.  I drink coffee all morning long and I'm able to do so because I don't use one of those horrible drip machines, but rather what I think of as my personal 1956 Lincoln [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/03/biscotti-ratio/feed/</wfw:commentRss>
		<slash:comments>43</slash:comments>
		</item>
		<item>
		<title>Ratio—Now Out In Paperback!</title>
		<link>http://ruhlman.com/2010/09/ratio%e2%80%94now-out-in-paperback/</link>
		<comments>http://ruhlman.com/2010/09/ratio%e2%80%94now-out-in-paperback/#comments</comments>
		<pubDate>Tue, 07 Sep 2010 13:15:48 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[Culinary Ratios]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[ratio smart phone application]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=5460</guid>
		<description><![CDATA[I'm thrilled to announce that Ratio: The Simple Codes Behind the Craft of Everyday Cooking, has now been published at an enormously friendly price, in pocket-friendly flexibility. That wickedly smart television personality, author and speaker, food guru Alton Brown, chose the book as one his Top 5 cookbooks, period: "This is a refreshing, illuminating and [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/09/ratio%e2%80%94now-out-in-paperback/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Ratio App Now Available for Android Devices!</title>
		<link>http://ruhlman.com/2010/07/ratio-app-now-available-for-droid/</link>
		<comments>http://ruhlman.com/2010/07/ratio-app-now-available-for-droid/#comments</comments>
		<pubDate>Thu, 15 Jul 2010 14:40:51 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Ratios]]></category>
		<category><![CDATA[droid]]></category>
		<category><![CDATA[ratio]]></category>
		<category><![CDATA[ratio app]]></category>
		<category><![CDATA[ratio smart phone application]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=5110</guid>
		<description><![CDATA[At last, thanks entirely to app developer, marketing genius and avid cook, Will Turnage, and graphic designer Leah McCombe, the Ratio smart phone application can be downloaded by those who use android devices! Thank you Will and Leah. Android users, scan this QR or click the link above.  Let me know in comments if you [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2010/07/ratio-app-now-available-for-droid/feed/</wfw:commentRss>
		<slash:comments>55</slash:comments>
		</item>
		<item>
		<title>How To Make Quiche</title>
		<link>http://ruhlman.com/2010/05/how-to-make-quiche/</link>
		<comments>http://ruhlman.com/2010/05/how-to-make-quiche/#comments</comments>
		<pubDate>Thu, 20 May 2010 14:05:49 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Ratios]]></category>
		<category><![CDATA[quiche]]></category>
		<category><![CDATA[ratio]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=4827</guid>
		<description><![CDATA[Photos by donna [I'm on a blog break from 5/17 through 5/31, so I'm putting up favorite food posts from the archives, this one on quiche published last July] On Wednesday I flew to Washington to make a quiche at the restaurant Proof for a segment on "All Things Considered" with one of the show's [...]]]></description>
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		<slash:comments>29</slash:comments>
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