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Hsiao-Ching Chou on Muck Rack

Hsiao-Ching Chou

Seattle
As seen in: MSN, Canadian Broadcasting Corporation (CBC), TODAY, Epicurious, GeekWire, The Kitchn, Food52, Seattle PI, Chowhound, Connecticut Post and
Mom. Cookbook author. Journalist. Inclusive design advocate. Editorial Lead @salesforceux. @Beardfoundation book committee chair, emeritus. She/her

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Articles

2025 in Review: Design is How AI Finds Meaning

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By Hsiao-Ching Chou
| Salesforce Blog
Design sets the foundation for trustworthy AI. Designers help establish the semantic foundation that teaches AI what things mean and how humans work. Design is a multiplier that transforms AI potential into practical business value. I drive AI content strategy for the Experience org at Salesforce, deciding what we publish on the design blog and informing our social media tactics. We began this year with a few high-level content themes and an editorial compass pointed toward end users.
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Hong Shao Yu (Red-Braised Cod)

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By Hsiao-Ching Chou
| America's Test Kitchen Verified
Ingredients 5 (5- to 7-ounce) skinless cod fillets, ¾ to 1½ inches thick6 tablespoons soy sauce, divided1 cup water 2 tablespoons packed dark brown sugar 2 tablespoons mirin 4 garlic cloves, smashed and peeled1 teaspoon black bean garlic sauce 1 teaspoon toasted sesame oil ⅛ teaspoon white pepper 1 (2-inch) piece ginger, peeled and sliced into thin threads5 scallions, white and green parts sliced into 3-inch matchsticks, divided½ cup cornstarch 2 cups vegetable oil for frying2 teaspoons...
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The lasting power of longevity noodles — many family recipes and one timeless wish | CBC Life

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By Hsiao-Ching Chou, Lara Buchar
| Canadian Broadcasting Corporation (CBC) Verified
(Illustration by Kitty N. Wong) Some kids grow up looking forward to their birthday cake all year long. But for me, birthdays were all about noodles — specifically, my grandma's signature yi mein. Every year, she'd come over with a heaping casserole dish of bouncy, lightly golden noodles topped with thinly sliced braised beef shank, soy eggs, shiitake mushrooms, napa cabbage and a generous sprinkling of cilantro.
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