Hailed as a multifunctional (think frying, searing, braising, steaming, stewing and more) kitchen accessory, the best wok is an investment that – with the right care – will last a lifetime. While ...

Hamlyn, part of Octopus Publishing Group, has acquired School of Wok: Jeremy Pang’s Chinese Kitchen by Jeremy Pang. Editorial director Natalie Bradley acquired world all-language rights from Richard ...

London cooking school owner Pang (Chinese Unchopped) puts the wok to work in this flavor-fueled globe-trotting tour through Asian cooking techniques. Pang’s brilliant invention is the “wok clock,” a ...

Chef Kwok Keung Tung tosses the wok with one hand, using the other to stir with a metal spatula. Both hands occupied, he uses his knee to nudge the gas stove’s lever up and down to control the fire ...

STIR-FRYING sounds like a simple way to cook food, but it is so easy to do it badly. Each ingredient should be cooked to the point of being done and no more. Meat is browned on the outside, but still ...

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 ...