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 ...

With induction cooking, you're only getting heat on the small part of the wok that touches the cooktop, and this also means ...

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, ...

The other reason a wok is appealing -- beyond being the best sauteing vessel for anything from pasta to vegetables to meats -- is that it makes deep-frying much easier. Because of the shape, you'll ...

It turns out that vegetables aren't the only thing you can dry-fry. This recipe for dry-fried (or wok-roasted) mussels comes from the Boston restaurant Myers+Chang, which published a cookbook earlier ...

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, ...