I was in the presence of a wok doctor. Award-winning cookbook author Grace Young was in Chapel Hill, N.C., promoting "Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, with Recipes and ...

Dear Larry: Woks give cooks an immense return for the money. You can stir-fry in it, deep-fry, braise, stew, make soup and steam. No type of wok measures up to a proper carbon-steel or cast-iron wok.

The other reason a wok is appealing -- beyond being the best sauteing vessel for anything from pasta to vegetables to meats -- is that it makes deep-frying much easier. Because of the shape, you'll ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

Award-winning cookbook author Grace Young was promoting Stir-Frying To The Sky’s Edge: The Ultimate Guide To Mastery, With Recipes And Stories (Simon & Schuster, $40), in which she details common ...

— Always use a flat-bottomed wok (never a round-bottomed wok and never a ring) with a long handle on one side and a short handle on the opposite side. Two handles help you pick the wok up off the ...

A lightweight wok — the kind most of our top chefs use — costs less than $20 at an Asian supermarket, and for that you get a piece of kit that is long-lasting, simple to use and incredibly versatile.

Grace Young just laughs when she sees glitzy name-brand woks selling for more than $100. The best woks, she says, cost about one-fourth of that. Young's newest book, "The Breath of a Wok: Unlocking ...

The perfect texture requires the right wok, high heat, a swift, wave-like motion that draws on a chef’s core strength. Find out why, in this week’s Sound Bites. It may be called a stir-fry, but there ...

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