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 ...

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 ...

We also like the wooden helper handles. The unique smokiness, or wok hei, that greets your tastebuds when you eat dry-fried green beans or stir-fried lo mein can only be achieved by cooking with a ...

Have you ever made stir fry at home and been mildly disappointed? You've tried to learn everything there is to know about woks, but there's clearly still something missing. That 'something missing' is ...