Hunan Wok

12 Dishes You Should Beg Your Local Chinese Restaurant To Serve

If you're sick of General Tso's and crab rangoon, nudge your local Chinese joint to add these to the menu.

Why it’s OK to send restaurant food back

Are you really such a big deal? No. So stop worrying that you’ll make others feel awkward

What We Are Still Getting Wrong About Chinese Food

Fly By Jing founder Jing Gao wants to push back at Western notions of what Chinese food is supposed to be, tackling ideas like "Chinese Food will never be accepted by the mainstream." and "Authentic Chinese food is supposed to be cheap." and "My experience with Chinese food is the ONLY experience."

An Open Letter to the Woman Who Told My Family to Go Back to China

After a racist attack on his family on the streets of the Upper East Side, a New York Times editor wonders whether Asian-Americans will ever feel like they belong.

How To Stop Getting So Much Darn Plastic When You Order Takeout

How to Eat at a Restaurant Without Embarrassing Anyone

Learn the proper etiquette of dining out and avoid common mistakes. Here are some tips on what to or not to do in restaurants.

What I learnt eating at 8,000 Chinese restaurants

David R Chan's decades of dining at 8,000 Chinese eateries has taught him about America and himself.

Everything You Can Do With a Wok

A wok is one of the most versatile cooking vessels in the kitchen, and this list proves it.

What Size Wok Do I Need?

We make cast iron woks in 4 different sizes, and determining what size wok is right for you can be tricky. This guide will help you decide based on what you like to cook and how many people you need to feed.

Benefits Of Owning A Jade Wok Range

Using a Jade wok range to prepare Asian cuisine allows for customization, enhanced durability, quicker service, and can even help the environment.

I Hate Deep Frying. The Wok Changed My Mind.

Deep frying uses a lot of oil and can make a huge mess. Using a wok solves both those problems.

The Restaurant Essential That Beats All Your Tupperware

These chunky little containers are, hands down, the very best way to store large amounts of food at home.

Wok Skills 101: Stir-Frying Basics

Stir-frying makes for the quintessential weeknight supper. It's my go-to method when I have a fridge full of ingredients and a half hour to put dinner on the table. Because the actual cooking is so fast, it's an ideal summer meal—no heating up the apartment with a hot oven or a long-simmering pot. Since ingredients cook so fast and retain so much crunch, it's also the ideal way to showcase all the beautiful spring and summer produce that's around these days—there's no reason…

Confessions of a First-Time Wok Buyer

Whether you’re buying a wok for the first time or you’re a seasoned wok user, Consumer Reports offers tips on how to choose and use your wok.

Chow Mein vs. Lo Mein: What's the Real Difference Between Them?

When it comes to chow mein vs. low mein, the similar-looking dishes are popular in Chinese cuisine, but they are very different. Here's how.

Georgia Tech physicists unlock the secret to perfect wok-tossed fried rice

The trick is a timely combination of side-to-side and see-sawing motions.

Flash in the pan: Adam Liaw’s 20-minute wok dishes

From prawn and corn fried rice to cashew nut chicken, these speedy meals can be a saviour for weeknight dinners