Discover an Asian recipe so delicious it will leave you speechless. This finger-licking good dish combines traditional ...

Last week, I shared a recipe for dry-fried green beans, a technique the uses a searing-hot pan to cook foods quickly while retaining their texture and color. It turns out that vegetables aren’t the ...

Think woks are just for stirfries? Veteran food writers Grunes and Van Vynckt present a unique approach to wok cookery, with entrees, side dishes, savory sauces and even desserts that radically extend ...

Dear N.: This can be eaten over rice or just as it is. Our test kitchen scaled down the recipe so it can be made by the home cook. Combine the egg white, ginger juice, garlic, and salt and white ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

Authentic Chinese food is healthy says author, Imatome-Yun. She warns us that, like so many fast foods, it too can be unhealthy when purchased from a take-out where they tend to use more salt, sugar ...

That’s just a handful of adjectives that could describe this new ginger-scallion stir-fried shrimp recipe from Sue Li. By Mia Leimkuhler Sue Li’s ginger-scallion stir-fried shrimp.Credit...Linda Xiao ...

Got the stir-fry stupids? So do we all, at one time or another. As in: What types of meat are best? How long do I really need to marinate? When exactly do I need to add the sauce? What happens when ...

The trailblazing owner-chef behind Melbourne’s Ca Com and Anchovy has released her debut cookbook. It’s full of fresh spins on Vietnamese staples and deep cuts – like these speedy stir fried noodles.

1. In a bowl, combine the pork, shrimp, white pepper, soy sauce, garlic, ginger, sugar, cornstarch, and baking soda. Mix vigorously with your fingertips for 1 minute, or until the mixture feels tacky.

Celebrate the release of The Wok in-person with the author and Dan Souza, editor-in-chief of Cook's Illustrated at America's Test Kitchen. Join cookbook author J. Kenji López-Alt (left) in ...