Sweet Success: Q&A with Stephanie Chen of “The Great American Baking Show”

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Stephanie Chen brought black sesame macarons, curry puffs and a pineapple bread Santa to the third iteration of “The Great American Baking Show” this year – dazzling celebrity pastry chef Johnny Iuzzini and British cookbook author Mary Berry with her bold flavors and knack for decoration. Even though the freelance advertising executive only started seriously baking about five years ago, Chen made it all the way to the finale and nearly took home the title. She shared her experiences on the…

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Support Youth Programs with Purchase of Taiwanese Homestyle Cookbook

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We love Taiwanese food… It fuels us. We bond around it. Our friends and family ask us “chia̍h-pá—bē?” or “have you eaten yet?” as an expression of hospitality. Most importantly, it reminds of us home, family, and what it means to be of unique Taiwanese heritage. Last year, TACL-LYF and NATWA-NC joined together to create the second edition of Homestyle Cooking of Taiwan. The book includes suggested menus for various occasions and quick guidelines for prep time, complexity level,…

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Taiwanese Oyster Omelette Reduxe

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*This is a post-script to "Flipping Out: An Irreverent Photo Essay on Making the Taiwanese Oyster Omelette" (“Oh-ah-jen” 蚵仔煎) since people inquired about recipes As Mrs. Lin did not use a formal recipe (like all venerable grandmother chefs, she comes from the "a pinch of this" and "a handful of that" era), below are tried-and-true recipes from two tasty Taiwanese food sites: Taiwan Duck and its excellent step-by-step video on how to cook (and flip) the oyster omelette. Mrs. Duck—okay,…

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