This image shows a recipe for Japanese-Style Mapo Tofu from the cookbook "The Wok: Recipies and Techniques," by J. Kenji López-Alt. (J. Kenji López-Alt/W. W. Norton & Company via AP) J. Kenji ...

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 ...

Recently I brought home the new cookbook, “THE WOK-Recipes and Techniques,” by J. Kenji Lopez-Alt. Carol’s first reaction was, “another cookbook?” When I told her I would be wok cooking more in future ...

Stir-fry and salsa aren’t traditional companions on the plate, but that doesn’t mean there can’t be a little common ground. As a wok cooking teacher, I’m constantly looking for new ways to use my wok, ...

Prepare Noodles: Place 6" vegetable oil in a large sauce pan or wok (sufficient to deep fry the noodles). Heat oil to 350°F. Divide noodles into quarters and place them one at a time into the oil. Be ...

If you don’t have a micro plane, put everything into a blender and hit liquify until all ingredients are combined.

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 ...

Need a pan that can deep fry, sear, braise, and steam? The wok might be the pan you're looking for. When you think of a wok, you might imagine a large, dark bowl engulfed in flames—and while that's ...

1. Place the vermicelli in boiling water, simmer until softened, about 5-7 minutes. Strain and rinse with cold water to stop the cooking, then with warm water to keep it soft. Strain. 2. Heat wok ...