Though it’s made in Sheboygan, Wis., this is the pan that Vicki Fan and the crew at Beacon use for stir-frying rather than a Chinese (or Japanese) wok. Smaller and easier to handle than many ...

Wild Game Chef Jeff Benda uses a basic marinade to give the duck breast a rich flavor that belies its simplicity.

I’m a big fan of dim sum, and yet, during this time, I haven’t been able to get any from my favorite restaurants. Thankfully, one of the most popular dim sum spots in NYC’s chinatown, Nom Wah Tea ...

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 ...

A large, shiny, and well-worn wok is a staple in Chinese restaurants and homes around the world. The iconic round, high-sided skillet has a history that extends to the Han dynasty, which reigned from ...

While their culture may be poles apart, Pakistanis seem to have an odd admiration for Chinese food. Or so they’d like to think especially for the ‘desi’ version of Chinese food - Chicken Manchurian, ...

Woks date back 2,000 years to the Han Dynasty in China. The word "wok" means "cooking pot" in Chinese, and the pans are used for a variety of cooking tasks. While woks are best associated with making ...

I love the light, silky texture and mild flavour of egg tofu. Pale yellow and usually sold in tubes, egg tofu is delicate and needs to be handled gently. Use a sharp, thin-bladed knife to cut it and, ...