When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese cookbook. Chinese food was a treat reserved for the rare occasions when we ate out at local ...

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 ...

— Always use a flat-bottomed wok (never a round-bottomed wok and never a ring) with a long handle on one side and a short handle on the opposite side. Two handles help you pick the wok up off the ...

A wok is a common sidekick to many Asian meals. It's the go-to weapon of choice for flavorful stir-fried plates, and you can even use a wok to impart a smoky essence into dishes. But to fully maximize ...

Grace Young just laughs when she sees glitzy name-brand woks selling for more than $100. The best woks, she says, cost about one-fourth of that. Young's newest book, "The Breath of a Wok: Unlocking ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

Turn your favorite takeout into an easy, quick, and delicious weeknight meal! Want to be better about saving money in 2026? Try these money-saving tips for having a ‘low-buy’ January and beyond ...

We learn a lot every year at the Food & Wine Classic in Aspen from the chefs conducting cooking demonstrations and chatting with our editors and attendees. These little tricks and tips are gold in the ...