Cooking with a wok is easily one of the most important parenting hacks that every busy mom and dad should know about. From having more room to cook (which means less spillover mess to worry about) to ...

If you don’t have a micro plane, put everything into a blender and hit liquify until all ingredients are combined.

This image shows a recipe for Japanese-Style Mapo Tofu from the cookbook "The Wok: Recipies and Techniques," by J. Kenji López-Alt. (J. Kenji López-Alt/W. W. Norton & Company via AP) J. Kenji ...

Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add ...

I once had a dish like this on a boat in Sydney, made with Australian mud crabs, but it works very well with our brown crabs. The more I make it the more it veers towards a Sichuan-style dish; Sichuan ...

Instructions: Cut chicken breast into 1/2-inch cubes; set aside. For Marinade: Combine egg white, salt and sugar in a bowl and stir vigorously until ingredients are thoroughly mixed. Add chicken cubes ...

Watch as this massive batch of chilli paneer comes together in a giant kadai, cooked the traditional way. Loaded with bold ...

This colorful stir-fry combines green bell pepper, orange carrots and red onion along with spice-coated chicken for a delicious result. The cooking happens quickly, so it's a good idea to measure out ...

J. Kenji López-Alt has a cookbook with handy tips, fascinating asides and some 200 dishes all related to the wok. One recipe in “The Wok” is for a version of mapo tofu that is similar to what he ate ...