<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Don't Stress Cooking]]></title><description><![CDATA["Don't Stress Cooking" is a cooking blog that shares original recipes and culinary insights aimed at food service workers and home cooks. The blog provides original recipes and culinary insights that encourage users to enjoy the cooking process. It fosters an inclusive atmosphere while reflecting the user's professional culinary background.]]></description><link>https://www.dontstresscooking.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Fri, 25 Sep 2026 06:26:19 GMT</lastBuildDate><atom:link href="https://www.dontstresscooking.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Kung Fu Panda 3 is a Breakfast Sandwich]]></title><description><![CDATA[The Kung Fu Panda series, hereinafter referred to as KFP, has quickly become my harbor in the storm. KFP is the pat on the back after a long day, a hug from your spouse following an argument, or a hearty, overstuffed breakfast sandwich after a long night of boozing. I say this with my neck exposed - chest broadened. Katy Perry, thank you, "Hear Me Roar!" What a human needs in this odds-stacked world is a place to rest. Be it Jacob's head-rock, Michael Vick surrounded by bully breeds in Surry...]]></description><link>https://www.dontstresscooking.com/post/kung-fu-panda-3-is-a-breakfast-sandwich</link><guid isPermaLink="false">6a982445b136818c890fc21a</guid><pubDate>Wed, 02 Sep 2026 13:50:37 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_757eb0fde6d149b5b4d8b0a327109f22~mv2.png/v1/fit/w_1000,h_900,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Get It Together, Restaurateur.]]></title><description><![CDATA[Do Not Come To The Table Unclean]]></description><link>https://www.dontstresscooking.com/post/get-it-together-restaurateur</link><guid isPermaLink="false">6a80b4800184b89c47f92346</guid><pubDate>Tue, 01 Sep 2026 11:15:06 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_f7dc0a4726cc4f3eaf3ab33b7960f47e~mv2.png/v1/fit/w_1000,h_900,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Food: Sex and my Grandma]]></title><description><![CDATA[It isn't as odd as the title suggests.]]></description><link>https://www.dontstresscooking.com/post/food-sex-and-my-grandma</link><guid isPermaLink="false">6a926235e2003eee181e471b</guid><pubDate>Sun, 30 Aug 2026 11:15:05 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_a30472d5cb4e4e038d89662e214d88e9~mv2.png/v1/fit/w_1000,h_900,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Coop T.</dc:creator></item><item><title><![CDATA[Those Who Stock]]></title><description><![CDATA[The Answer to Kitchen Waste]]></description><link>https://www.dontstresscooking.com/post/those-who-stock</link><guid isPermaLink="false">6a8b305d30d700055ab01a36</guid><pubDate>Fri, 28 Aug 2026 11:15:02 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_fcdb4d11efb54feb9406fc5674bcb1d6~mv2.png/v1/fit/w_1000,h_900,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[The Wine Guide]]></title><description><![CDATA[It isn't just for moms anymore!]]></description><link>https://www.dontstresscooking.com/post/the-wine-guide</link><guid isPermaLink="false">6a8cb0a74e2692b2870d1f96</guid><pubDate>Thu, 27 Aug 2026 11:15:02 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_f08642266cb84e6c98e49a8fa4df7dd4~mv2.jpeg/v1/fit/w_330,h_308,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Enes Freedom is Jack in the Box]]></title><description><![CDATA[We Care Now!]]></description><link>https://www.dontstresscooking.com/post/enes-freedom-is-jack-in-the-box</link><guid isPermaLink="false">6a8e2dbe28d0cf71ca03e2c8</guid><pubDate>Wed, 26 Aug 2026 11:15:03 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_72bb8283c0fc4768808359dc329c0998~mv2.png/v1/fit/w_1000,h_900,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Anthony Richardson is Dalstrong]]></title><description><![CDATA[We were told he was Superman. They said they were changing the market.]]></description><link>https://www.dontstresscooking.com/post/anthony-richardson-is-dalstrong</link><guid isPermaLink="false">6a864a70e087e30b37e5571a</guid><pubDate>Tue, 25 Aug 2026 11:15:03 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_83e87826cee34f0ab30a7254f99d5a88~mv2.jpg/v1/fit/w_1000,h_900,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[He Didn't Die for This]]></title><description><![CDATA["Every man dies, not every man really lives." A spiritual quote belched from our favorite NOT antisemitic William Wallace-depicting, Australian-raised actor. He also has some other quotes. In Malibu. Eating clean is an honest pursuit. God bless you for choosing salad bars over real, fun bars. Someone had to eat that tofu. Praise be for those who still keg-stand Soylent, as it is a federal crime if it is disposed of flippantly. I see your effort; I respect your effort. I hop on the "eating...]]></description><link>https://www.dontstresscooking.com/post/he-didn-t-die-for-this</link><guid isPermaLink="false">6a8641776c395e7dcc39eb8b</guid><pubDate>Mon, 24 Aug 2026 11:15:03 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_b2dd1cca50244fc9b179d33506c9a530~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Salt vs. Salt]]></title><description><![CDATA[Season with Conviction]]></description><link>https://www.dontstresscooking.com/post/salt-vs-salt</link><guid isPermaLink="false">6a85d0b52e188f43fdf476c3</guid><pubDate>Sat, 22 Aug 2026 11:15:02 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_57ae425d83104978b1c3819b2dd30c8c~mv2.jpg/v1/fit/w_1000,h_659,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[And Modern Aioli Trembled]]></title><description><![CDATA[Reject modernity. Accept tradition.]]></description><link>https://www.dontstresscooking.com/post/and-modern-aioli-trembled</link><guid isPermaLink="false">6a825ba96f644c8dfb446495</guid><pubDate>Fri, 21 Aug 2026 11:15:02 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_f59101c8ceaa4fadad1a29102043b37b~mv2.jpg/v1/fit/w_500,h_375,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Maillard Reaction in Protein]]></title><description><![CDATA[Named after a Frenchman but represented in all cuisine that is described as edible, the Maillard Reaction is a fancy name for the even fancier chemical reaction involving amino acids interacting with direct heat and the natural sugars caramelizing. In simpler terms, hot protein turns brown and tastes good. The Maillard Reaction is the signature crust on a ribeye, the seared fat on the end of a center-cut pork chop, and the crispy chicken skin on top of a seared thigh. It's the browned magic...]]></description><link>https://www.dontstresscooking.com/post/maillard-reaction-in-protein</link><guid isPermaLink="false">6a7e86b624b7499942a801d4</guid><pubDate>Thu, 20 Aug 2026 11:15:02 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_a48ea680660f44f4bd7fb0ffd2773156~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Ode to Complex Carbs]]></title><description><![CDATA[Complex Carbs, Hold Me Tight]]></description><link>https://www.dontstresscooking.com/post/ode-to-complex-carbs</link><guid isPermaLink="false">6a7ccfa8bc8e587d4399e43e</guid><pubDate>Wed, 19 Aug 2026 11:15:03 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_a9e70b52b8684ba5aa0cf867a77fbe7f~mv2.png/v1/fit/w_1000,h_900,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Why Start Cooking?]]></title><description><![CDATA[Putting your whole hip into a dish is the result of experience and comfort. The reason your grandmother could make a grilled cheese that could heal the racial divide of Mississippi is that it was not only her 250,000th grilled cheese, but also because she had comfort in her kitchen. A great meal involves the culmination of every failure and success you've had in a kitchen. There is no better time to fail in the kitchen than today. The perfect grilled cheese is the reward at the end of the...]]></description><link>https://www.dontstresscooking.com/post/why-start-cooking</link><guid isPermaLink="false">6a7e7f819eafd9eb8e5b3893</guid><pubDate>Tue, 18 Aug 2026 11:15:02 GMT</pubDate><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Sriracha Salmon and Sautéed Broccoli]]></title><description><![CDATA[Simple Salmon, Simple Life]]></description><link>https://www.dontstresscooking.com/post/sriracha-salmon-and-saut%C3%A9ed-broccoli</link><guid isPermaLink="false">6a7fc95ba7a7d1a936d32a35</guid><pubDate>Mon, 17 Aug 2026 11:15:03 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_19e31f9ea19844eeb1ae596a92148406~mv2.jpeg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[The Experience ]]></title><description><![CDATA[The Experience of a Cook]]></description><link>https://www.dontstresscooking.com/post/the-experience</link><guid isPermaLink="false">6a80a2cbb3ac26796da4d95d</guid><pubDate>Sun, 16 Aug 2026 17:25:21 GMT</pubDate><dc:creator>Coop T.</dc:creator></item><item><title><![CDATA[Steak and Eggs]]></title><description><![CDATA[A Breakfast That Will Hold]]></description><link>https://www.dontstresscooking.com/post/steak-and-eggs</link><guid isPermaLink="false">6a7daee623c5c24a8a5ae1d8</guid><pubDate>Sat, 15 Aug 2026 11:15:02 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_d5f0491ac4084232b76d383230e05c17~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Chef Approved Low-Cost Staples]]></title><description><![CDATA[New in the kitchen? Need a new tool to reinvigorate your fire for food? From the back of kitchens to your eyes - Good Stuff Cheap. Pans: Viking 10" Stainless Steel - $60 Viking 8" Stainless Steel - $48 In my opinion, pound for pound, these are the best fry pans. Incredibly even heating, durable, and not $250. I understand they aren't a Hestan, and that there are far more sought after brands on the market; I'll stand my ground that these perform similarly enough to be in their conversation....]]></description><link>https://www.dontstresscooking.com/post/chef-approved-low-cost-staples</link><guid isPermaLink="false">6a7bce332ca7f56c717e1473</guid><pubDate>Fri, 14 Aug 2026 11:15:02 GMT</pubDate><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Spiced Apple Chutney ]]></title><description><![CDATA[The Goop Of Christmas Present]]></description><link>https://www.dontstresscooking.com/post/spiced-apple-chutney</link><guid isPermaLink="false">6a7bc68dbc8e587d4397769a</guid><pubDate>Thu, 13 Aug 2026 11:15:02 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_6ad0157ef25341a3b98afe44258b323f~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Pork Chops con Pommes Purée]]></title><description><![CDATA[Pork chops don't have to suck!]]></description><link>https://www.dontstresscooking.com/post/pork-chops-con-pommes-pur%C3%A9e</link><guid isPermaLink="false">6a7cecd460971ea08f91c53c</guid><pubDate>Wed, 12 Aug 2026 23:39:47 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_bf4dd4365706404d905e23582bdfc8cf~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item><item><title><![CDATA[Vintage Cookware In The Kitchen]]></title><description><![CDATA[5-ply bonded cookware, magic silicone baking sheet inserts, and the best Japanese Damascus blades a kitchen has ever seen. All of these are better than their ancient predecessors. Vintage cookware isn't a "things were better in the old days" banner so much as a feeling of connection. The knowledge of different hands on the spoon you're stirring rice with, or twisting a 70-year-old pepper mill over a steak that has seen more culinary development than Antoine's, gives your simple task a bit...]]></description><link>https://www.dontstresscooking.com/post/vintage-cookware-in-the-kitchen</link><guid isPermaLink="false">6a7c5b35f1f88bc38bdd5c02</guid><pubDate>Wed, 12 Aug 2026 16:57:43 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/045fe4_ba370c8658eb4004b6b9c1ec3943ae83~mv2.jpg/v1/fit/w_1000,h_721,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Chef Stephen</dc:creator></item></channel></rss>