There were two tools in Mom’s kitchen that reigned supreme: the cleaver and the wok. While other utensils and equipment were interchangeable, those two were not. My father would periodically run the ...

J. Kenji López-Alt has written a new cookbook with handy tips, fascinating asides and some 200 dishes all related to the wok. One recipe in “The Wok” is for a version of mapo tofu that is similar to ...

You stir fry three carefully chosen vegetables in a hot wok for a perfectly balanced dish every time. With crisp texture, ...

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

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 ...

This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out ...

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 ...