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 ...

Your support strengthens our coverage. We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If New Times matters to you, please take action and ...

In China they say, "Yad wok jao tin ngaii." The old Cantonese expression can be interpreted two ways, says cookbook author Grace Young: "The wok endures eternally, all the way to the sky's edge." Or, ...

Stir-fries are always best enjoyed hot from the wok (or skillet). If you find yourself with leftovers, refrigerate them in an ...

There are some cooking techniques that can be quite literally too hot for the kitchen. Take, for instance, traditional Asian-style stir fry carried out in a wok. To truly do this type of dish justice, ...

In his second cookbook “The Wok: Recipes and Techniques,” Kenji López-Alt crowns the wok as the most versatile pan in the kitchen. With the majority of people around the world cooking with woks at ...

Food and wine expert David Rosengarten offers tips on how to whip up an authentic stir-fried meal at home. Super hot temperatures and prepped ingredients that don’t overcrowd the wok are some of the ...

Thicker is often better with meat cuts you intend to cook whole, like a porterhouse steak or a pork chop. When it comes to stir-fries, however, you can go thin with the meat, and the potential savings ...

From the moment years ago when I first peeked inside a Chinese restaurant kitchen, I’ve been fascinated by chefs who can handle a wok with expertise. I love watching as they cut ingredients into small ...