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 ...

Add Yahoo as a preferred source to see more of our stories on Google. From spring rolls to crispy noodles – recreate your Chinese takeaway at home - Sam Folan As a third-generation Cantonese chef who ...

Much like “The Joy of Cooking,” which teaches the basics, “The Chinese Way: Classic Techniques, Fresh Flavors,” by Betty Liu, is a primer for anyone wanting to master Chinese cooking. Before diving ...

Including a wok burner and a noodle strainer.

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...

Find Kenji López-Alt’s foolproof, step-by-step method for making ideal fried rice at home. A few tips up front: Use ...

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." ...

We all have a favorite Chinese spot that we swear by, but you may have already figured that your usual General Tso’s chicken isn’t exactly authentic. Many popular menu items in the U.S. are heavily ...