Beef Chao Fan is a flavorful Chinese-style fried rice featuring juicy beef, aromatic garlic, and soy-infused rice stir-fried ...

That 'something missing' is wok hei, the idea that your wok needs a specific fiery energy to properly cook your meal. Translating to "breath of the wok," wok hei is the smoky flavor you find in ...

But a butane torch’s uses go far beyond this one task. We’ve written about how a torch is a great way to get wok hei flavor at home—a method contributor Tim Chin cleverly calls “torch hei.” ...

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, “the breath of the wok,” is one of the most rare and elusive flavors on Earth. There’s only one place where you can get the real, original thing: Hong Kong’s open-air dai pai ...

Kenji López-Alt is coming to Brookline to discuss his latest book, The Wok: Recipes and Techniques. López-Alt is a New York Times food columnist and the creator of The Food Lab, a science-based ...

smoky-scorch called wok hei. It’s a combination of caramelized ingredients tinged with smoking oil. It’s delicious, and you can achieve this with high heat and the right wok material.

Our top pick is the Iwatani PRO2 Culinary Butane Torch.