Sandra Wu writes about food, cuisine and all manner of deliciousness.
Sandra is a former Cook’s Illustrated editor and Williams-Sonoma corporate test kitchen cook whose culinary career began with catering student events out of her cramped college apartment. From her humble start, Sandra has gone on to develop hundreds of recipes for home cooks of varied skill levels and tested and refined food products for brands such as Momofuku, Milk Bar, Baked NYC and Bouchon Bakery. Once, she even made Thomas Keller a roast chicken lunch. Now, she cooks, writes and spiffs up other people’s words about food from her sunny San Francisco Bay Area home.
With more than 17 years of experience—many of them spent working in the best test kitchens in the country—developing a good recipe has become second nature to Sandra. In addition to working on food projects and cookbooks for a variety of clients, her work has also been featured in such publications as Fine Cooking, Edible Sacramento, Whole Foods Market Magazine, the Los Angeles Times and the Chicago Tribune.
She is a graduate of Northwestern University’s Medill School of Journalism and Kendall College’s School of Culinary Arts.
When Sandra’s not fiddling around in the kitchen, you can usually catch her at a local farmer’s market or chasing after her kids at a park.
Freshly baked pastries are her greatest source of weakness.