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 ...

Although you can produce a jim-dandy stir-fry in a regular saute pan, there’s nothing like the rounded bowl of a proper wok to facilitate that way-cool, arcing vegetable toss. Plus, cooking implements ...

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 ...

A nutrient-packed dish with an Asian twist. If you love vegetables and Asian cuisine, this is your recipe! Wok with marinated ...

After nearly 20 years, Eleanor Hoh’s Wok Star series remains strong. If you’ve never been, think of it as a masterclass in Asian stir-fry, where you’ll learn one-dish cooking techniques while sipping ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

If anyone is stir-frying to the sky's edge, it's Grace Young. The author of the new guide to mastering stir-frying takes the title of her book from a Chinese expression, "One wok runs to the sky's ...

A large, shiny, and well-worn wok is a staple in Chinese restaurants and homes around the world. The iconic round, high-sided skillet has a history that extends to the Han dynasty, which reigned from ...