Math and English literature double major, Masters in Architecture and… renowned chef? The last achievement on this list might seem like an anomaly, but all three are among Chef Pichet Ong’s many accomplishments.

Food trucks have revolutionized the way we eat. Serving the masses in a non-brick-and-mortar means a wider circulation and visibility, and sometimes even a lower price for quality food. Asian food particularly lends itself well to being served out of a truck, as it is usually easily portable (not many drippy sauces or different components), simply made (more about the ingredients than the technique itself), and innovative—people are intrigued by anything that isn’t your standard General Tso’s chicken. Read on for our favorite 10 around the country, in alphabetical order.

It’s amazing how much of our lives revolve around food. Even more shocking is how our diet choices affect our health and our chances of becoming successful. Just think about how much happier people are when they are healthy: they feel good about their body and talents, as well as their outlook on life. They’re confident—and maybe smarter and richer.
Yes, we should be concerned that nearly half of American children are overweight and obese, putting them at higher risk for developing pre-diabetes, diabetes and heart disease. But a recent New …

Imagine throwing together a quick meal and, in your haste, you leave out the one ingredient that was supposedly vital to the success of your dish. Or, even worse, you added a tablespoon of sugar instead of salt. You hesitantly taste the dish, and it turns out to be amazing. This doesn’t just happen to home
cooks—even professional chefs make mistakes. In fact, many of our favorite foods today were actually kitchen accidents. Hey, it happens to everyone.
Chocolate Chip Cookies
Warm chocolate chip cookies are a part of everyone’s childhood memories. But if Ruth Wakefield …

Eddie Huang is not like any other chef who’s made it big. He may remind you of Anthony Bourdain, for his outspoken and large personality, or even of Ming Tsai, for his ability to bridge Chinese and American cultures through food. But Huang is making his own unique mark in the culinary world, breathing passion, life and a bit of hip hop into his cooking.

“What can I get you, buddy?”

The pleasant voice belongs to a young man behind the tiny register. He doesn’t quite break out in a big jolly grin, but looks at the hungry customer with friendly eyes, happy to make a dinner recommendation or explain what “tingly spicy noodles” actually means. Watching him, it’s hard to glean that this unassuming college grad is living and breathing the dream of foodies everywhere: running his very own restaurant in the heart of Manhattan.

Unfortunately, it’s usually when our bodies are in their prime that we are most likely to abuse them. We lead hectic lives, rushing between commitments and not taking the time to savor a sit-down meal. Here are some of the Mochi staff’s favorite quick-and-easy recipes for those on the go. Enjoy!

We all know the question every grown-up loves to ask and every teenager hates to answer: “What do you want to do when we grow up?” For Joanne Chang, the answer seemed to lie in science and mathematics. As the owner of the famous Flour Bakery in Boston, she is an inspiring example of how an arbitrary childhood interest can be transformed into a viable career.

Mr. Fat, I have tried to get rid of you on my own, but you’re too clingy. I’ve never seriously tried to lose weight—I’ve just tried eating less, but to no avail, so I turned to my friends for help. They started throwing out words like The Master Cleanse and Beyoncé’s diet and Atkins. Overwhelmed, I decided I needed professional advice.

Aphrodisiac foods, or foods that are believed to arouse sexual desire, date as far back as Greek mythology. Aphrodite, the goddess of love, considered sparrows sacred and as a result, Europeans consumed sparrow meat, believing in its potential to stir up lustful feelings. In fact, at some point in history, many common spices and foods, such as carrots, were considered aphrodisiacs as well.

The ageless debate over “nature versus nurture” can be argued in various ways, as we question whether we become the person we are today because of our environment and upbringing or because of innate qualities determined by genetics. I believe in both sides of the argument, since my path to becoming a self-declared “foodie” cannot simply be attributed to one or the other.

Luckily for the foodie in all of us, there are many healthy Asian dishes out there to be savored—and they happen to be the ones mom and grandma likely used to have on the stove at dinnertime. Here are a few examples, broken down by culture.

Moving away for college means freedom from curfews, chores and parental watchdogs. But it also means leaving behind the sweet, sweet comforts of a home-cooked meal. For a lot of Asian Americans, the switch from Mom’s special noodles to cafeteria chow mein can be big letdown, so we’ve put together a few recipes that you can make in your dorm microwave or common area kitchen, as well as tips for keeping a well-stocked pantry in a tiny living space.

Much of what accounts for why Asians are generally more slender and healthier than Americans — who are currently dealing with widespread obesity — lies in the differences in diet. By comparing the eating habits in the U.S and East Asia (mainly China, Taiwan, Korea and Japan), we can understand why and how the typical Asian diet can translate into a healthier lifestyle.

Our love affair with food may be our longest, most precarious relationship to date. Our tug-of-war with food is a two-way street: sometimes you “give in” to food and other times your food works for you. To get the most of this relationship, figure out what you want with food at any given time, and use our cheat sheet to eat accordingly.