Monday, November 8, 2010 at 4:00AM 
By Sandy Hu
Sometimes, I just crave a great steak. And lucky for me, my husband Steve is a great steak griller.
Steak is our go-to instant meal, since it requires no prep (unless you’re using a less-tender cut and need to marinate it) and no dirty pots or pans. We fire up the grill, put the meat on and dinner’s on the table in no time.
Friday, November 5, 2010 at 4:00AM 
By David Hu
Every culture has its convenience foods. Having just returned from Japan, I’d like to share a Japanese quick meal, a simple noodle soup, using just a few ingredients from an Asian grocery. This main dish soup should take less than 15 minutes of total time to prep and cook.
Thursday, November 4, 2010 at 4:00AM 
Whether you eat meat or not, there’s one thing some of us agree on … that we could eat less of it. I first heard of Meatless Monday from my friend Tal Ronnen, who Oprah touts as the best vegan chef in the world. Tal, who used to eat meat, would like to revolutionize the way the world experiences meatless food with his book, The Conscious Cook. He’s not a proponent of eliminating meat from our diets, just eating less, less often.
Tuesday, November 2, 2010 at 4:00AM 
Whether you’re a cooking newbie or a seasoned slicer, a sharp blade will instantly improve your knife skills, making faster, easier and more uniform work of everything that crosses your cutting board. Culinary knives should be sharpened two to three times a year to restore the blades’ original contour and angle. Whether you choose to hone at home or let the pros handle your steel, sharp knives are a must for every cook.
Monday, November 1, 2010 at 4:00AM 
By David Hu
I just got back from Japan last week and after unpacking, I look forward to checking out my photos. Beyond the standard pictures in front of this shrine and that landmark, this time I had chronicled my trip with a new type of photo – food porn – the close-up shot of that meal you’re just about to eat.
I don’t normally take pictures of my food but I did want to share my Japanese culinary experience on Special Fork, so I snapped away. As it turns out, it’s a nice way to remember great meals like the excellent sushi at Tokyo’s world-famous Tsukiji Fish Market, where delicious morsels are made with tender raw fish fresh off the boat. Or the lavish 11-course dinner at a country inn in Fukushima, renowned for having hosted one of Japan’s emperors.