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 ...

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 ...

A wok is a common sidekick to many Asian meals. It's the go-to weapon of choice for flavorful stir-fried plates, and you can even use a wok to impart a smoky essence into dishes. But to fully maximize ...

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 ...

In use for several thousand years, few cooking vessels are more versatile than the wok. You likely first think of the pan as the best way to stir fry vegetables, proteins, or noodles; a task it ...

Years of use and care have given Miranda’s wok a rich patina of seasoning that acts like a nonstick finish, and its carbon-steel construction allows the chef to use stainless-steel tongs and spatulas ...

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 ...

If you love cooking outdoors, you're spoiled for choice these days. There are gas grills, wood pellet smokers and egg-shaped ceramic barbecues. Even outdoor pizza ovens are becoming almost as ...

Wok cooking in action, with ingredients being tossed and smoke rising from the wok. - Simonkr/Getty Images Admittedly, cooking with a properly seasoned wok can have a slight learning curve. Something ...