Kiko Cooks

We had a substitute chef-instructor one day who said baking was a more creative endeavor than the savory side of things, owing to the fact t...

I'd occasionally wondered what shortening was, but never why it was called shortening. The reason is, on one hand, maddeningly simple,...

French baguettes and an epi ("wheat stalk"). One of the ways I've tried to improve my palate has been to smell everything,...

Flour. It gets everywhere. Tabletops. Hands. Uniforms. Inside my bag. It's the culinary school equivalent of my labrador's fur. Wh...

My pastry and baking class began at what is roughly the midpoint of the year-long culinary diploma curriculum (factoring out the three mon...