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 ...

Fresh veggies and aromatics add a refined homemade touch to a fun and satisfying takeout-style shrimp lo mein, for a ...

Oh, you CIA graduates in your crisp white jackets, you’ll never know what it’s like to be Chef Zhou Guang Zan. Imagine standing over a jet engine as it blasts more than 30,000 BTUs. Your task is to ...

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, ...

The repertoire of Thai cooking is full of incredibly delicious noodle dishes. From the brothy to the pan-fried, they’re the stuff of cravings. Plus, you can customize them in endless ways, adjusting ...