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 ...

She remembers it vividly. Here would come the food steaming out of the restaurant kitchen, and there - seated right by the kitchen door, waiting intently - would be Grace Young's father. He wanted his ...

Oh, you CIA graduates in your crisp white jackets, you’ll never know what it’s like to be Chef Zhou Guang Zan. Imagine standing over a jet engine as it blasts more than 30,000 BTUs. Your task is to ...

Among Chinese cookbooks, this one is unusual. It doesn't strive for comprehensiveness or focus on a regional cuisine. Instead, it analyzes that sacred object of the Chinese kitchen: the wok. The wok's ...

You've done dim sum, swished Wagyu beef or chrysanthemum greens in a hot pot, wrapped Peking duck in a pancake, slurped Taiwanese noodles and swooned. Now you're ready to cook. You know where to shop ...

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, ...

It's just before opening hour at Chef Lu's Asian Bistro, and the clink of tables being set mingles with chopping and other kitchen sounds — a pleasant buzz at this new South Hill restaurant opened by ...