Walk-through of Chinese kitchen essentials: carbon steel woks, induction wok burners, steamer baskets, rice cookers, and the utensils used in practice. Explains how to choose a wok for your stove, why ...

Seven decades ago, long before Fu Pei-mei became a beloved authority on Chinese cooking, she was struggling to make jiaozi. These boiled dumplings from northern China were her husband’s favorite and ...

Chinese cooking is a labor of love, emphasis on labor. All that chopping and frying, followed by the vigorous scrubbing of pans and woks to clean them. It’s why I typically prefer takeout. This ...

When James Beard award-winning food writer Kevin Pang got an email from his parents, telling him to check out a video, he promptly ignored it, as people occasionally do with parental media ...

When I was younger and people asked what I ate for dinner, I struggled to answer. “It’s Chinese food, but not what you eat at Chinese restaurants,” I’d say. Dinners usually looked like a bowl of rice ...

When Professor Shiamin Kwa first started thinking about her new book, The Secret Menu: Chinese Food in America, and How I ...

Michelle T. King's new book is about a pioneering cook who brought Chinese food to the world, Fu Pei-mei. NPR's Scott Simon talks with King about her and about the book, "Chop Fry Watch Learn." ...