And sometimes I want very specific Chinese food, which ranges from crispy, double-fried chicken or pork drenched in sweet and ...

Chinese cooking is a labor of love, emphasis on labor. All that chopping and frying, followed by the vigorous scrubbing of pans and woks to clean them. It’s why I typically prefer takeout. This ...

When James Beard award-winning food writer Kevin Pang got an email from his parents, telling him to check out a video, he promptly ignored it, as people occasionally do with parental media ...

Even though I don’t cook Chinese food all the time, I can hardly step into my kitchen without encountering ingredients, equipment and cooking methods that can be traced back to China. Adding a dash of ...

When I was younger and people asked what I ate for dinner, I struggled to answer. “It’s Chinese food, but not what you eat at Chinese restaurants,” I’d say. Dinners usually looked like a bowl of rice ...

Michelle T. King's new book is about a pioneering cook who brought Chinese food to the world, Fu Pei-mei. NPR's Scott Simon talks with King about her and about the book, "Chop Fry Watch Learn." ...

In the kitchen, Lan Lin doesn’t rely on traditional measuring cups. Instead, Lan, or Mama Lin as her daughter affectionately calls her, uses a tiny plastic cup she was handed on her flight from China ...

Seven decades ago, long before Fu Pei-mei became a beloved authority on Chinese cooking, she was struggling to make jiaozi. These boiled dumplings from northern China were her husband’s favorite and ...