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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.

Chinese New Year is just around the corner. A large part of the holiday includes giving and eating a host of traditional foods meant

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During each of my last two trips back to Taiwan, Da Jiu Ma (my mom's older brother's wife) supplied me with 20 pounds of

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The combination of sweet and salty flavors has been irresistible to me as long as I can remember. Chocolate-covered pretzels? Love them. Chicken and

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Shi-Yang Culture Restaurant's combination of modern cuisine and majestic views is so popular that the celebrated Taipei hot spot is once again moving to

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Until recently, the closest I'd come to eating in a bathroom was a food conference at the Kohler Design Center (yes, that Kohler) six

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