Vincent Yeow Lim aka Dim Sim Lim shares his secrets to making Chinese takeaway classics, including special fried rice, beef with oyster sauce and honey chicken.

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 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 ...

My father was a master of the wok, and watching him work his magic over the stove always felt like witnessing an artform. Wok cooking, with its fast-paced energy and bold flavours, has been the ...

Jet Tila gives us the six commandments of wok cooking. Jet recommends using a flat-bottomed carbon-steel wok. To season the wok heat it well, add kosher salt, rub the interior with the salt until the ...

A street food vendor rustles up a classic noodle dish in a seasoned wok. Footage shows the cook preparing Kuay Teow Kua Gai, ...