Henry Wok

China Is Building an Army of Noodle-Making Robots

In the face of rising labor costs, Chinese restaurateur Cui Runguan is selling thousands of robots that can hand slice noodles into a pot of boiling water called the Chef Cui. Runguan says in the...

11 Struggles All Hot Sauce Lovers Know

“Hold up, is it Indian food spicy, Thai food Spicy or Mexican food spicy?”

How To Stop Getting So Much Darn Plastic When You Order Takeout

Everything You Can Do With a Wok

A wok is one of the most versatile cooking vessels in the kitchen, and this list proves it.

Yes, You Really Do Need a Wok — Here's Why

Eastern cultures know that woks are multipurpose workhorses. But they can be used for a variety of Western cuisines as well.

Benefits Of Owning A Jade Wok Range

Using a Jade wok range to prepare Asian cuisine allows for customization, enhanced durability, quicker service, and can even help the environment.

I Hate Deep Frying. The Wok Changed My Mind.

Deep frying uses a lot of oil and can make a huge mess. Using a wok solves both those problems.

The Restaurant Essential That Beats All Your Tupperware

These chunky little containers are, hands down, the very best way to store large amounts of food at home.

Wok Skills 101: Stir-Frying Basics

Stir-frying makes for the quintessential weeknight supper. It's my go-to method when I have a fridge full of ingredients and a half hour to put dinner on the table. Because the actual cooking is so fast, it's an ideal summer meal—no heating up the apartment with a hot oven or a long-simmering pot. Since ingredients cook so fast and retain so much crunch, it's also the ideal way to showcase all the beautiful spring and summer produce that's around these days—there's no reason…

The Wok Mon Converts Your Home Burner Into a Wok Range. For Real.

A couple months ago I was approached by Glen Lee, an inventor who claimed to have an ingenious new device for cooking on a wok at home. If it works the way he promised it would, it's going to revolutionize home wok cooking in the same way that the Baking Steel revolutionized home pizza-making. I played around with it a lot, measuring, tinkering, and generally cooking up a storm. I'm happy to report that this thing solves a problem I've been trying to…

What We Are Still Getting Wrong About Chinese Food

Fly By Jing founder Jing Gao wants to push back at Western notions of what Chinese food is supposed to be, tackling ideas like "Chinese Food will never be accepted by the mainstream." and "Authentic Chinese food is supposed to be cheap." and "My experience with Chinese food is the ONLY experience."

Georgia Tech physicists unlock the secret to perfect wok-tossed fried rice

The trick is a timely combination of side-to-side and see-sawing motions.

Chow Mein vs. Lo Mein: What's the Real Difference Between Them?

When it comes to chow mein vs. low mein, the similar-looking dishes are popular in Chinese cuisine, but they are very different. Here's how.

Flash in the pan: Adam Liaw’s 20-minute wok dishes

From prawn and corn fried rice to cashew nut chicken, these speedy meals can be a saviour for weeknight dinners

Cook this @home: Boqueria's Esparragos y Romesco

Try this @home and tell us how you did! Tweet @amNewYork When Chef Marc Vidal was looking for a way to create one of his favorite dishes from his native Barcelona -- grilled spring onions in a Romesco

Inside the ‘Uniquely American’ Mission Chinese Food Cookbook

Read Anthony Bourdain's foreword, and take a deep dive into the world of Kung Pao Pastrami.

Make Onions the Star of the Meal

This kitchen workhorse can also be the main event.