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 leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes ...

HONOLULU (KHON2) — Foodland Chef Keoni Chang shows you how to select and use a wok, and the secrets to making a tasty stir fry. Heat the wok until it begins to smoke. Add in the oil, swirl it, then ...

While deep frying is ideal for making succulent chicken dishes and crispy fries, it does require a lot of oil. This is a good ...

Char kway teow is a smoky stir fry made with flat rice noodles, eggs, bean sprouts, and chili, tossed quickly over high heat for that signature wok flavor. A bold and satisfying noodle dish.

Think you need a fancy wok to make stir fry? Nope. You absolutely don’t. I’ve made at least 50 stir-fries in my life—without a wok—and I promise, they’ve been quick, tasty, and healthy every time. So ...

NEWVILLE ─ Wiley McNeal is not your typical chef. Of course, this is not your typical test kitchen either. Cooking outdoors under the lean-to of his barn, he’s surrounded by farm equipment and his ...

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 ...