To do so, place your clean and dry wok on the stovetop over medium heat. Heat the wok until it's hot and then add a small amount of oil with a high smoke point, such as canola or peanut oil. Tilt the ...

Woks and skillets serve similar purpose and can be used for some of the same dishes, but there are differences that set them ...

Chinese food can have 1,000-plus milligrams of sodium per serving. In today's recipe, we use coconut aminos, which has far ...

And 5 To Avoid Wok or no wok, fried rice is a dish best cooked quickly, on a high heat. Make sure all your ingredients are ready before you begin: Your eggs are beaten, the caps removed from your oil ...

Packs of “stir fry mix” from the fresh vegetables section of the supermarket are marginally better, but often they look and feel a bit tired. And any vegetable is fresher and crisper for being freshly ...

A carbon steel WOK is much more than just a piece of cookware. It’s a culinary tool that brings versatility, speed, and ...

“With private co-conspirators, the defendant launched a series of increasingly desperate plans to overturn the legitimate ...

As fall fades into winter, it’s the perfect time to preserve the vibrant flavors of seasonal vegetables. Freezing is an ...

Learn how to make fried rice, which type of rice and oil to use, the best cooking vessel for fried rice, and how to add your ...

I love typhoon shelter crab – a dish that was “invented” in Hong Kong. The name is derived from the fact it used to be served on the small fishing boats that took refuge in the typhoon ...

When you want a meal that's hot, quick, and extremely affordable, instant ramen does the trick. But the real culinary magic ...