Give your wok a “facial” with salt and oil to help clean and condition it. Scott Suchman / The Washington Post Food writer Grace Young tells Washington Post’s Kristen Hartke about the basics of caring ...

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 ...

Learn the basics of caring for this kitchen staple to help you turn out stir-fries, fried rice and more. When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese ...

If you buy something through my links, I may earn a commission. If you love to be in the kitchen, or are just learning how to cook, this is the post for you! I’ve put together a list of Amazon’s ...

Diwali and mithai go hand in hand. If you and your family prefer to make sweets at home during the festive season, here are ...

I made stir-fries and fried rice on gas, electric and induction stoves to see which wok worked best. Plus, why you should skip nonstick. A traditional Chinese wok is a bowl-shaped pan that’s ...

Steak, crunchy snow peas and carrot in a soy and Shaoxing wine marinade - this is an entry-level stir-fry recipe that does not end up being too soggy. A touch of baking soda can help tenderise the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Stir-fried tomatoes and eggs is arguably the national dish of China. Adding prawns is a very popular ...