Among Chinese cookbooks, this one is unusual. It doesn't strive for comprehensiveness or focus on a regional cuisine. Instead, it analyzes that sacred object of the Chinese kitchen: the wok. The wok's ...

"Mapo tofu is a traditional Sichuan dish of silken tofu, ground pork, Sichuan peppercorns, and a few other seasonings. It has a spicy and savory flavor with a tender texture thanks to the tofu, and ...

Eileen Yin-Fei Lo is widely considered the expert on Chinese cooking in the United States. The award-winning author has just published her 10th cookbook, "My Grandmother's Chinese Kitchen." It's ...

The cookbook’s title grabbed me: “A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese)” (America’s Test Kitchen). With a dose of culinary humor, the moniker ...

The wok is commonly associated with Chinese cuisine, but Kenji López-Alt says it can be used for all kinds of dishes. His new book is “The Wok: Recipes and Techniques.” ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you ...

“Vegetarian Chinese Soul Food: Deliciously Doable Ways to Cook Greens, Tofu, and Other Plant-Based Ingredients” by Hsiao-Ching Chou (Sasquatch Books, $27) I often gravitate toward the vegetarian ...

A few weeks ago, I dropped in at my neighborhood Asian market to buy a few condiments. I left with a new wok. I’d resisted this investment for years due to lack of storage space and a gas range I ...

These dumplings, called jiaozi, are a favorite in northern China, where the entire family is involved in the preparation. They are served on New Year's Eve. From "Chinese Feasts & Festivals," by S.C.