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 ...

J. Kenji López-Alt has written a new cookbook with handy tips, fascinating asides and some 200 dishes all related to the wok. One recipe in “The Wok” is for a version of mapo tofu that is similar to ...

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, ...

This image shows a recipe for Japanese-Style Mapo Tofu from the cookbook "The Wok: Recipies and Techniques," by J. Kenji López-Alt. (J. Kenji López-Alt/W. W. Norton & Company via AP) J. Kenji ...

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 ...

Authentic Chinese food is healthy says author, Imatome-Yun. She warns us that, like so many fast foods, it too can be unhealthy when purchased from a take-out where they tend to use more salt, sugar ...

1. Place the vermicelli in boiling water, simmer until softened, about 5-7 minutes. Strain and rinse with cold water to stop the cooking, then with warm water to keep it soft. Strain. 2. Heat wok ...

A nutrient-packed dish with an Asian twist. If you love vegetables and Asian cuisine, this is your recipe! Wok with marinated shrimp, perfect for a weekday dinner served with rice. You don't have to ...