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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.

Thanksgiving may be an American holiday, but the foods that define it are definitely privy to regional and cultural interpretation. For many years, Thanksgiving

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i During the hot summer months, my go-to drink is an Arnold Palmer (otherwise known as a half-and-half). This half iced tea, half lemonade hybrid

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While their exact origins are unclear, almond cookies were likely developed by Chinese immigrants over a century ago, perhaps as an adaptation of the

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When it's chilly outside, I find myself wanting a big bowl of restorative soup more than anything else. It needs to be chock full

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Thanksgiving, for me, has never been about the turkey. An hour or two into the gluttonous feast, when most people are groaning in pain

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Moon cakes are the traditional pastries eaten during the Mid-Autumn Festival (Zhong Qiu Jie), a Chinese holiday which falls on Sept. 22 this year.

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Food as subject matter has inspired artists for centuries: How many times have you seen a bowl of fruit immortalized in drawings, paintings and

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On Cortland Avenue in the heart of San Francisco’s Bernal Heights neighborhood, a small French-Japanese bakery offers its customers the familiar and something different

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