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 ...

Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes ...

While deep frying is ideal for making succulent chicken dishes and crispy fries, it does require a lot of oil. This is a good ...

Char kway teow is a smoky stir fry made with flat rice noodles, eggs, bean sprouts, and chili, tossed quickly over high heat for that signature wok flavor. A bold and satisfying noodle dish.