Sandra Wu is a San Francisco-based food writer, editor and recipe developer who currently works as a test kitchen cook in Williams-Sonoma's corporate headquarters. Previously, she was an associate editor at Cook's Illustrated Magazine, where she trained her palate and stomach by making different iterations of the same dish upwards of 50 times to get each ingredient and technique just right. Her writing also has appeared in the food sections of the Los Angeles Times and Chicago Tribune.
Wu has a bachelor's degree from Northwestern University's Medill School of Journalism and graduated from the professional cookery program at Kendall College. When she's not in the kitchen or visiting her favorite Bay Area farmer's markets, Wu can usually be found digging around in her backyard organic vegetable garden.