Friday, October 25, 2013 at 4:01AM 
By Sandy Hu
A new video for Video Friday
If you need a quick dish for a Halloween party, make Bloody Eyeballs. These are really just deviled eggs, but halved crosswise so they look like eyeballs. You can double or triple the recipe, as needed.
Friday, October 11, 2013 at 4:00AM 
By Sandy Hu
A new video for Video Friday
Have you ever ordered donburi at a Japanese restaurant? It’s a single-serve, one-dish meal—a big bowl of rice with savory toppings. The donburi items are usually the cheapest on the menu since inexpensive rice is the base.
Oyako donburi, rice topped with chicken and egg in a sauce, is especially easy to make. It’s economical because half a chicken breast and two eggs will stretch to serve two people.
Friday, September 6, 2013 at 4:00AM 
By Sandy Hu
A new video for Video Friday
As a food professional, I’ve tracked American eating habits over decades and what truly astonishes me is how quickly our food sophistication has ramped up in recent years.
What we consider common ingredients today, such as cumin, fish sauce, salsa, miso, quinoa, hoisin or sriracha, were not on the culinary radar of most Americans in the 70s. We’ve gone from iceberg lettuce to arugula; pre-sliced white bread to rustic loaves.
But the biggest change, I think, is in how we’ve learned to embrace bitter flavors, such as dark chocolate, espresso and hardier greens like kale.
Friday, August 2, 2013 at 4:00AM 
By David Hu
A new video for Video Friday
Today’s Special Fork Video Friday features our easiest video yet. You just mix two ingredients and leave it alone for 10 hours. Period!
Crème fraîche, like sour cream, is used to dollop on soups, as a dessert topping, and for many sweet and savory recipes when a thick, tangy creaminess is desired. It’s fairly expensive to buy but the ingredients used to make it, heavy cream and buttermilk, are more budget-friendly. When you mix the two ingredients together and let it stand at room temperature, the mixture thickens and turns tangy. Once it thickens, store the mixture in the fridge up to 10 days, where it will continue to get thicker and tangier.
Friday, June 21, 2013 at 4:00AM 
By Sandy Hu
A new video for Video Friday
Soon sweet and juicy tomatoes will be in bountiful supply. Funny gnarled heirlooms, dainty red and yellow cherry and pear varieties, and tomatoes of every conceivable shape and color will tempt us with their glorious taste of summer.
It’s time for bruschetta, BLTs, salsas and salads.
When selecting tomatoes of a single variety, pick the ones that have the most vibrant color. Store tomatoes at room temperature. I like to store mine in a single layer (so they don’t bruise) in several brown paper bags. Just don’t forget about them and let them spoil.