When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese cookbook. Chinese food was a treat reserved for the rare occasions when we ate out at local ...

You've done dim sum, swished Wagyu beef or chrysanthemum greens in a hot pot, wrapped Peking duck in a pancake, slurped Taiwanese noodles and swooned. Now you're ready to cook. You know where to shop ...

Among Chinese cookbooks, this one is unusual. It doesn't strive for comprehensiveness or focus on a regional cuisine. Instead, it analyzes that sacred object of the Chinese kitchen: the wok. The wok's ...

Oh, you CIA graduates in your crisp white jackets, you’ll never know what it’s like to be Chef Zhou Guang Zan. Imagine standing over a jet engine as it blasts more than 30,000 BTUs. Your task is to ...

Jet Tila gives us the six commandments of wok cooking. Jet recommends using a flat-bottomed carbon-steel wok. To season the wok heat it well, add kosher salt, rub the interior with the salt until the ...

It's just before opening hour at Chef Lu's Asian Bistro, and the clink of tables being set mingles with chopping and other kitchen sounds — a pleasant buzz at this new South Hill restaurant opened by ...

Growing up, I quickly learned that my Chinese grandma expressed her love with food. There was a language barrier between us, but the second I stepped into her house, she was pushing White Rabbit ...

I’ve owned several woks, but never got into the habit of using them. My first was aluminum and came as part of a cheap boxed set — with a pair of long chopsticks and a half-moon frying rack. It ...

In a restaurant kitchen, it’s all about economy of motion on the line — whether chopping an onion or giving an insouciant flick of a sauté pan to give the ingredients a parabolic toss, cooks are ...

A great wok gives you deliciously seared stir-fries at home—but that's just the beginning. Pros know that the pan is also suited to many cooking techniques, from steaming dumplings and pan-frying ...