Oh, you CIA graduates in your crisp white jackets, you’ll never know what it’s like to be Chef Zhou Guang Zan. Imagine standing over a jet engine as it blasts more than 30,000 BTUs. Your task is to ...

Jianjun “JJ” Lu works quickly, ladling sauce, combining ingredients, then giving the mixture a shake and a swirl over shooting flames. Cooking is complete in a matter of seconds. And that speed is an ...

Add Yahoo as a preferred source to see more of our stories on Google. I made stir-fries and fried rice on gas, electric and induction stoves to see which wok worked best. Plus, why you should skip ...

Karen, who always wanted to cook Asian even when a challenge didn’t call for it, must have been thinking, “ARE YOU KIDDING ME?” when she saw that the first Quickfire Challenge without her would be a ...

It's just before opening hour at Chef Lu's Asian Bistro, and the clink of tables being set mingles with chopping and other kitchen sounds — a pleasant buzz at this new South Hill restaurant opened by ...

The "breath of the wok," or wok hei, is a sort of magical essence that Chinese chefs aspire to capture. Literally translated, wok hei describes the thermal radiation that emanates from a wok, the ...

In her memoir “Serve the People,” Jen Lin-Liu, owner of the Black Sesame Kitchen restaurant in Beijing, shares her experience as an aspiring cook touring China’s changing landscape, from cuisine to ...

I’m waiting on a feature-length biopic movie of legendary chef and TV host Martin Yan (filmmaker friends, take note!), but until that gets produced, I’m glued to a YouTube clip. Almost as impressive ...

WOK ON THE WILD SIDE: The last two nights to experience Elliott Moss' Asian-themed pop-up restaurant, Punk Wok, will be Monday and Tuesday, Oct. 28 and 29. Photo by Robert Gunn After 48 weeks of ...

SAN FRANCISCO — Taiwan-born chef George Chen, whose family immigrated to Los Angeles in 1967, remembers vividly how his school lunch of braised pork and Chinese sauerkraut between two pieces of bread ...

SAN FRANCISCO – Taiwan-born chef George Chen, whose family immigrated to Los Angeles in 1967, remembers vividly how his school lunch of braised pork and Chinese sauerkraut between two pieces of bread ...