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 ...

With induction cooking, you're only getting heat on the small part of the wok that touches the cooktop, and this also means ...

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 ...

Home cooking with a wok is an exercise in disappointment: Your wimpy home range can’t muster the firepower of the volcanic wok range at your favorite takeout joint. Inventor Glen Lee wants to solve ...

In China they say, "Yad wok jao tin ngaii." The old Cantonese expression can be interpreted two ways, says cookbook author Grace Young: "The wok endures eternally, all the way to the sky's edge." Or, ...

As someone who is new to wok cooking, it’s not a cooking method for the faint of heart. It requires extensive wrist strength, a tolerance for intense heat, and an intuitive understanding of the ...

Give your wok a “facial” with salt and oil to help clean and condition it. Scott Suchman / The Washington Post Food writer Grace Young tells Washington Post’s Kristen Hartke about the basics of caring ...