For everyday stir-fries and sautés, there’s no better vessel than a wok. However, you should know that some foods aren’t as well-suited to cooking in a wok as others. To preserve your woks ...

Few pans beat the functionality of a wok. In addition to its famed stir-frying capabilities, you can use the pan for deep- or ...

Woks aren't used widely in Western cuisine, but they're highly versatile, with many styles and shapes to fit your cooking ...

Heat a wok until smoking and add the groundnut oil. Add the fish, pressing down lightly on the pieces of fish as they cook. Cook for 3-4 minutes on one side, then reduce the heat to medium.

Nothing is more frustrating than a sticky wok that leaves you searching the internet for ways to get burnt food off the ...

Preheat the oven to 200C/400F/Gas 6. For the Sichuan-style sea bass, heat the vegetable oil in a wok over a high heat. When the oil is smoking, stir-fry the garlic, ginger, chillies and spring ...

At a recent cooking demonstration in his Sarsa Restaurant + Bar in Makati City, Celebrity Chef JP Anglo of Bacolod presented ...

Tatsoi leaves are hard not to love. They grow so easily in a patch of sunny garden, and keep giving after you pick the leaves you need. They were the starting point for this weeknight supper.