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 ...

When a cook tosses food in a wok, it's not just theatrics. We spoke to an expert who explained how using the proper technique ...

Grace Young has literally written the book on wok cooking. (Make that two; her second, Stir-Frying to the Sky's Edge, won a James Beard Award.) Known in certain circles as the "Wok Therapist," Young ...

Need a pan that can deep fry, sear, braise, and steam? The wok might be the pan you're looking for. When you think of a wok, you might imagine a large, dark bowl engulfed in flames—and while that's ...

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 ...

You've done dim sum, swished Wagyu beef or chrysanthemum greens in a hot pot, wrapped Peking duck in a pancake, slurped Taiwanese noodles and swooned. Now you're ready to cook. You know where to shop ...

Cooking Asian Many ways many foods but Just hot sweet sour salt Putting into a few hundred words “the basics of Asian cooking,” the overall aim of today’s column, is such a very Western thing to try ...