When I was 11, my Irish American stepdad came home with a $10 wok and a used paperback Chinese cookbook. Chinese food was a treat reserved for the rare occasions when we ate out at local ...

Craving a fast, flavorful dinner with serious staying power? This Chef John’s version of drunken noodles (known in Thailand as pad kee mao, which translates to “drunkard’s stir-fry”) brings bold, ...

Once the entire wok is covered, turn off the heat and use a paper towel to wipe out the wok. Make sure you use enough paper towel to protect your hand, or wear heat-proof gloves, as the wok will still ...

Star anise, with its distinct licorice-like flavor, is a spice that can elevate vegetarian dishes like no other ...

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