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 ...

Stir-fry and salsa aren’t traditional companions on the plate, but that doesn’t mean there can’t be a little common ground. As a wok cooking teacher, I’m constantly looking for new ways to use my wok, ...

Think woks are just for stirfries? Veteran food writers Grunes and Van Vynckt present a unique approach to wok cookery, with entrees, side dishes, savory sauces and even desserts that radically extend ...

When you order it at the restaurant, even at the cheapest hole in the wall place, the meat comes out super tender. Everything has a really nice savory, intense flavor to it. and of course a very hot ...

Sara Balcazar-Greene jerks the wok’s long handle toward her sternum, allowing cubes of steak, red pepper strips, tomatoes and spices to spin through the air before they land back in the wok with a ...

I’ve been a fan of chef and culinary scientist J. Kenji Lopez-Alt ever since his first bestselling cookbook, “The Food Lab: Better Home Cooking Through Science,” was published in 2015. So like so many ...

This Roasted Vegetables with Stir-Fry Sauce recipe offers a foolproof twist on a classic dish, combining bold Asian-inspired ...

Stir-fry and salsa aren’t traditional companions on the plate, but that doesn’t mean there can’t be a little common ground. As a wok cooking teacher, I’m constantly looking for new ways to use my wok, ...