News

Wok hei is that mysterious quality that gives takeout stir-fries that signature smoky flavor. But what is it and how can we ...
Michelin Guide Singapore has released its 2025 Bib Gourmand Selection on Jul. 17. Of the 89 awardees this year, nine ...
In addition to wok cooking, I’ve also turned to my kitchen torch to zhuzh up ingredients. I use it to brûlée fruit, transforming a banana split into a caramelized, brûléed banana split—fancy!
For restaurant-quality stir-fried veggies, be sure to take this important step before adding them to your stir-fry dish.
Whether you’re looking to elevate your wok-cooking game, give a batch of torrijas a perfect caramelized sugar crust, sear some sous vide steaks, or angrily incinerate the remains of a failed ...
If you love noodles, tempura, and delicious charred stir-fry dishes, this one’s for you: Celebrated cookbook author J. Kenji López-Alt is coming to Brookline to discuss his latest book, The Wok ...
Akielly Hu Wok hei, loosely translated from Cantonese as the "breath of the wok," represents the pinnacle of the stir-fry cooking technique most commonly associated with southern China.
Wok hei is a bit of a you-know-it-when-you-taste-it thing. It’s often translated to “breath of the wok”, and is – according to Lee Ho Fook chef Victor Liong – best described as “that signature charred ...