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 ...

When a cook tosses food in a wok, it's not just theatrics. We spoke to an expert who explained how using the proper technique ...

A well-loved wok is a thing of beauty. Frequent cooking builds up a glossy, natural nonstick coating, and gentle cleaning removes excess grease, but doesn't disturb those precious layers of seasoning.

Woks aren’t unitaskers. Beyond stir-frying, you can make soups, steamed meats or vegetables, and boil pasta in the pan. Over at The Splendid Table, Chef Ming Tsai shares the many virtues of the wok ...

Make delicious Spicy Chicken Fried Rice that's better than takeout! This simple recipe is perfect for using leftover rice, ...