Wok hei is that mysterious quality that gives takeout stir-fries that signature smoky flavor. But what is it and how can we ...

For restaurant-quality stir-fried veggies, be sure to take this important step before adding them to your stir-fry dish.

Using fried rice as the control dish, researchers Hungtang Ko and David L. Hu at Georgia Tech studied the techniques of restaurant workers to look at the mechanics behind wok cooking.

By cooking in a rounded-bottom wok in constant motion over an extremely hot flame, chefs can fry rice at up to 1,200 degrees Celsius—nearly 2,200 degrees Fahrenheit, and almost hot enough to ...

A restaurant quality wok range, on the other hand, gets up to 125,000 BTUs. That's over an order of magnitude greater! No wonder you can't get your food to taste the way it does at the restaurant!

So when I heard that an all-electric food hall on Microsoft’s campus in Redmond, Washington, featured a pair of custom-made induction woks, I was eager to try out a climate-friendly stir-fry.

The wok is perhaps the most utilitarian cooking vessel. It is the vehicle to a proper stir-fry and can serve as the base for a steamer basket. It can function as a deep fryer, a soup pot, a slow ...

The dining room of Oriental Wok’s Fort Mitchell location (they have another one in Hyde Park) is a sight to be seen. In the best way possible, it reminds me of the fancy resort hotels of the ...