I fully converted to induction cooking, but there's one thing my cooktop just can't do

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

How to use a wok: Cooking, cleaning and seasoning techniques

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 ...
Grand Island Independent

Using a wok: Asian technique meets Hispanic ingredients

Stir-fry and salsa aren’t traditional companions on the plate, but that doesn’t mean there can’t be a little common ground. As a wok cooking teacher, I’m constantly looking for new ways to use my wok, ...
Peep This Out on MSN

Wok-Fired Beef Brisket at Panda Express: Full Review

This review critically examines the “Wok‑Fired Beef Brisket” offering at Panda Express, exploring its texture, flavour ...
Wired

J. Kenji López-Alt Breaks Down the Science of Stir-Fry

When you order it at the restaurant, even at the cheapest hole in the wall place, the meat comes out super tender. Everything has a really nice savory, intense flavor to it. and of course a very hot ...
The Times and Democrat

Wok this way: Asian technique meets Hispanic ingredients

Stir-fry and salsa aren’t traditional companions on the plate, but that doesn’t mean there can’t be a little common ground. As a wok cooking teacher, I’m constantly looking for new ways to use my wok, ...