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 ...

Defying expectations, a Black chef takes the helm of a Chinese restaurant, and for Chef Kurt Evans, food has always been ...

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 ...

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 ...

A wok is something many of us have in our kitchen cupboards – and yet most people don’t really know how to use it, says Jeremy Pang. Born in the UK to Chinese parents, Pang spent two years living in ...