When it comes to versatile cooking, the best woks are game changers in the kitchen. These conical vessels are renowned for being superb for stir frying, but this resourceful pan can do so much more ...

For any modern gourmand worth their weight in cookbooks, the name Kenji is a familiar one. A chef and writer revered by industry pros and home cooks alike, J. Kenji López-Alt uses science to explain ...

We independently review everything we recommend. When you buy through our links, we may earn a commission. Learn more› By Cathy Erway and Marilyn Ong Woks are versatile and made to last, so shopping ...

In a restaurant kitchen, it’s all about economy of motion on the line — whether chopping an onion or giving an insouciant flick of a sauté pan to give the ingredients a parabolic toss, cooks are ...

The elusive smoky flavors and aromas of stir-fry can be achieved in your home kitchen. J. Kenji López-Alt shows you how. One of the secrets to achieving wok hei in a home kitchen is a blowtorch.Credit ...

Chef Kwok Keung Tung tosses the wok with one hand, using the other to stir with a metal spatula. Both hands occupied, he uses his knee to nudge the gas stove’s lever up and down to control the fire ...

The first thing you notice walking up to a dai pai dong, one of Hong Kong’s signature open-air street food stalls, is the smoke. Aromatic plumes billow out from aluminum-covered vent hoods as chefs ...

Fried rice is a classic dish in pretty much every Chinese restaurant, and the strenuous process of tossing the rice in a wok over high heat is key to producing the perfect final product. There’s ...

As an American-born Chinese kid, I grew up with a wok at home. I knew the smell and the specific sound of a steel ladle clanging against the wok. But because I didn’t do much of the Chinese cooking, I ...