<?xml version="1.0" encoding="UTF-8"?><rss xmlns:atom="http://www.w3.org/2005/Atom" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" version="2.0" xmlns:media="http://search.yahoo.com/mrss/"><channel><title><![CDATA[The Globe and Mail]]></title><link>https://www.theglobeandmail.com</link><atom:link href="https://www.theglobeandmail.com/arc/outboundfeeds/rss/author/jvanrosendaal/" rel="self" type="application/rss+xml"/><description><![CDATA[The Globe and Mail News Feed]]></description><lastBuildDate>Wed, 22 Apr 2026 02:12:00 +0000</lastBuildDate><language>en-ca</language><copyright>Copyright 2024 The Globe and Mail Inc. All rights reserved.</copyright><ttl>1</ttl><sy:updatePeriod>hourly</sy:updatePeriod><sy:updateFrequency>1</sy:updateFrequency><image><url>https://www.theglobeandmail.com/legacy/static/mobile.flag.rss.png</url><title>The Globe and Mail</title><link>https://www.theglobeandmail.com</link></image><item><title><![CDATA[Change it up with an herby, fresh mix-and-match green pasta sauce]]></title><link>https://www.theglobeandmail.com/life/style/food-and-drink/article-change-it-up-with-an-herby-fresh-mix-and-match-green-pasta-sauce/</link><guid isPermaLink="true">https://www.theglobeandmail.com/life/style/food-and-drink/article-change-it-up-with-an-herby-fresh-mix-and-match-green-pasta-sauce/</guid><dc:creator><![CDATA[Julie Van Rosendaal]]></dc:creator><description><![CDATA[There’s a whole world of sauces – including pesto, salsa verde, chermoula and zhoug – that can be made quickly]]></description><pubDate>Wed, 15 Apr 2026 12:00:00 +0000</pubDate><content:encoded><![CDATA[<img src="https://www.theglobeandmail.com/resizer/v2/OMPRHISCQZDTTDK3IQF4HIKJD4.jpg?auth=ae896a85d92aadf07fa8d7a17c196f59949d92b928b093e1371de65b6f996f80&smart=true&width=3984&height=2656" alt="" height="2656" width="3984"/>]]></content:encoded><media:content url="https://www.theglobeandmail.com/resizer/v2/OMPRHISCQZDTTDK3IQF4HIKJD4.jpg?auth=ae896a85d92aadf07fa8d7a17c196f59949d92b928b093e1371de65b6f996f80&amp;smart=true&amp;width=3984&amp;height=2656" type="image/jpeg" height="2656" width="3984"><media:credit role="author" scheme="urn:ebu">Julie Van Rosendaal</media:credit></media:content></item><item><title><![CDATA[Making nougat from scratch isn’t as complicated as it looks]]></title><link>https://www.theglobeandmail.com/life/style/food-and-drink/article-making-nougat-from-scratch-isnt-as-complicated-as-it-looks/</link><guid isPermaLink="true">https://www.theglobeandmail.com/life/style/food-and-drink/article-making-nougat-from-scratch-isnt-as-complicated-as-it-looks/</guid><dc:creator><![CDATA[Julie Van Rosendaal]]></dc:creator><description><![CDATA[Though many Canadians may think of nougat as a one-dimensional, more artisanal versions are popular overseas]]></description><pubDate>Wed, 08 Apr 2026 13:00:00 +0000</pubDate><content:encoded><![CDATA[<img src="https://www.theglobeandmail.com/resizer/v2/72TBYDGRG5HSHDBW743RH2X6DA.jpg?auth=06dab22311a2102ca1be23f92bc6322ae8a2168810e629de0d7eac85500929f7&smart=true&width=3984&height=2656" alt="" height="2656" width="3984"/>]]></content:encoded><media:content url="https://www.theglobeandmail.com/resizer/v2/72TBYDGRG5HSHDBW743RH2X6DA.jpg?auth=06dab22311a2102ca1be23f92bc6322ae8a2168810e629de0d7eac85500929f7&amp;smart=true&amp;width=3984&amp;height=2656" type="image/jpeg" height="2656" width="3984"><media:credit role="author" scheme="urn:ebu">Julie Van Rosendaal</media:credit></media:content></item></channel></rss>