Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, ...

Wild Game Chef Jeff Benda uses a basic marinade to give the duck breast a rich flavor that belies its simplicity.

There are some cooking techniques that can be quite literally too hot for the kitchen. Take, for instance, traditional Asian-style stir fry carried out in a wok. To truly do this type of dish justice, ...

Veggie noodles made with the Vegetti tool or other spiral cutters are great in stir-fries. (Judy Walker, NOLA.com | The Times-Picayune) Since I first started making this Basic Stir-Fry recipe, dozens ...

In his second cookbook “The Wok: Recipes and Techniques,” Kenji López-Alt crowns the wok as the most versatile pan in the kitchen. With the majority of people around the world cooking with woks at ...

Stir-frying is without a doubt one of the most useful techniques there is for warm weather cooking. Though it requires lively, intense heat, it's over in a hurry, and without overheating the cook and ...

Food and wine expert David Rosengarten offers tips on how to whip up an authentic stir-fried meal at home. Super hot temperatures and prepped ingredients that don’t overcrowd the wok are some of the ...

The elusive smoky flavors and aromas of stir-fry can be achieved in your home kitchen. J. Kenji López-Alt shows you how. One of the secrets to achieving wok hei in a home kitchen is a blowtorch.Credit ...

“It’s called stir fry, but really it should be called toss fry because tossing is really the essential action there, getting the food up into the air so that moisture can evaporate, and the food can ...