Cooking with a wok is easily one of the most important parenting hacks that every busy mom and dad should know about. From having more room to cook (which means less spillover mess to worry about) to ...

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 ...

For a dish that's easy to make and rich in flavor, try our Chinese noodles wok! Here, you can taste a vegetarian filling made with vegetables and textured soy proteins. And if you have never tasted ...

But on school days, there is little alternative. After years of experience, I can safely say that Chinese—at least my version ...

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 ...

It isn’t supposed to be, but it is most definitely summer—an amped, climate-change and El-Niño-driven season in a sweltering city also reaping the effects of mowing down 80% of its trees since the ...

Guest starring Kylie Kwong, Victor Liong, Tony Tan and more. Chinese cuisine is a rich tapestry of flavors, techniques, and regional specialties that delight the senses. From the fiery heat of Sichuan ...

Sarah and Kaitlin Leung are trying to explain luffa to me. “Do you like luffa? Chinese luffa, do you eat it?” Kaitlin asks. It’s a sunny afternoon in September, and we’re crouching in their parents’ ...

Channel your favourite Chinese takeaway dishes from the comfort of home in just 10 minutes with Kwoklyn Wan’s newest recipes. Among the many takeaways we as a nation hold to a high standard, Chinese ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...

“Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients” by Hsiao-Ching Chou (Sasquatch Books, $27) I often gravitate toward the vegetarian ...