Monday, July 26, 2010 at 4:00AM 
By Sandy Hu
You might think that rice is in my blood, in my veins. But you would be wrong.
As a kid, I was a mashed potatoes girl. And it’s only as I developed an appreciation of food and cooking that I learned to appreciate rice – the firm little morsels with just a little bite, that when chewed slowly, develop a sweetness that fills the mouth with flavor.
Thursday, July 22, 2010 at 4:00AM 
There’s something special about a roast chicken – simple yet perfect. It’s a right of passage for chefs; roasting chicken is often a test for chefs who are “auditioning” for a position in fine kitchens around the world.
Thursday, July 15, 2010 at 4:00AM 
I know in a split second if my boys are going to eat what’s on their plates or not. That’s because they judge whether they like something by the way it looks. Chefs like to say, “we eat with our eyes,” because we know the way a plate looks to a guest is as important as the way it tastes.
Wednesday, July 14, 2010 at 4:00AM By Lori Powell
I love to barbecue. Over the past 20 years I have pretty much grilled about anything, from whole turkeys to pizza and desserts.
The grills that I alternate between are two different-sized kettle grills and an oversized gas grill with rotisserie. It is a way to cook without too much fuss, time and cleanup. If you have a large gas grill, just heat one side when you’re not cooking for a crowd.
Monday, July 12, 2010 at 4:00AM 
By Sandy Hu
The energy in Hong Kong is near-frenetic, with people rushing purposefully, escalators revved up to move at high speeds and traffic whizzing by. I love the signs painted on the asphalt – “look left,” “look right.” With cars driving on the opposite side of the road from the States, it’s easy to be step into oncoming traffic looking the wrong way.