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 well-loved wok is a thing of beauty. Frequent cooking builds up a glossy, natural nonstick coating, and gentle cleaning removes excess grease, but doesn't disturb those precious layers of seasoning.

A great wok gives you deliciously seared stir-fries at home—but that's just the beginning. Pros know that the pan is also suited to many cooking techniques, from steaming dumplings and pan-frying ...

Watch a cool chef turn cooking into a spectacular show with fire and flavor. Learn how to prepare Korean sweet and sour chicken and seafood with a wok. This recipe combines bold spices, fresh ...

Brian is the author of two culinary based books published via his imprint Storkburger Press. A lifelong Californian, he has been consistently exposed to some of the best food in the world. With a deep ...

Celebrate the release of The Wok in-person with the author and Dan Souza, editor-in-chief of Cook's Illustrated at America's Test Kitchen. Join cookbook author J. Kenji López-Alt (left) in ...

Learn the basics of caring for this kitchen staple to help you turn out stir-fries, fried rice and more. When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese ...