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 ...

Few dishes beat a wok when it comes to speed, flavor, and versatility — and this easy chicken and vegetable stir-fry proves just that. Bursting with color from fresh bell peppers, carrots, broccoli, ...

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 ...

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, ...

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 ...

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 ...