Katie is dedicated to creating and publishing original recipes for traditional (and not so traditional) dishes from around the world. During our chat, she shared the creation story of kitchensidecar, involving her quest to make traditional Shanghainese soup dumplings (Xiǎolóngbāo), told us about her childhood nanny, who cooked fabulous Chinese food and horrendous American food in equal measure, and outlined her own ambitions toward incorporating some high-end “molecular gastronomy” (see here for a great introduction to the subject on CHOW) touches into her own cooking.