Homemade Cooking School

Homemade Cooking School: Baking tips and how to make scones

The most important rule of baking?

“Patience with yourself,” says Richard Warren, a pastry chef and baking instructor at Red River College Polytech.

Homemade Cooking School: Squash your aversion to veggies

In this Homemade Cooking School class, Camille Metcalfe shares how to make the most of produce.

How to coax the best from stocks and sauces to give your fine cuisine a good foundation

Homemade is a series that celebrates home cooking in Manitoba. Find more stories, ideas and share your recipes at wfp.to/homemade

In today’s Homemade Cooking School lesson, chef Mandy Wingert walks us through the basics of stocks and sauces — essential culinary components designed to enhance the flavour, moisture and texture of a dish.

“It’s like the foundation of your house. If you don’t have a good stock, you’re going to be playing catch-up trying to make things taste better,” says Wingert, a culinary and baking instructor at Red River College Polytechnic.

Originally from Saskatchewan, she grew up in a family of cooks and knew from an early age she wanted to pursue a career in food.

Cutting edge tips: Learn kitchen knife skills in our new monthly cooking feature

Welcome to the first class of Homemade: Cooking School, a new Free Press series featuring in-depth cooking tutorials from professional local chefs.