Chinese

The secret to getting the soup inside these Chinese soup dumplings, or xiao long bao, is to set the rich stock with g...

Shiitake mushrooms add heft to this lo mein, but feel free to add shredded chicken to make the dish even more substan...

Cooking pieces of lamb shoulder in a superhot cast-iron skillet makes them wonderfully browned and tender. Slideshow...

Most Chinese-takeout sweet-and-sour sauces are bright red, gluey and sugary. Grace Parisi’s version is light as well ...

Grace Parisi uses packaged biscuit dough and thick-cut smoky bacon to reconfigure the classic pork-filled street foo...

Andrew Zimmern’s Kitchen Adventures Ring in the Year of the Snake with these superb dumplings. The recipe is much eas...

These quick, easy Chinese noodles are deliciously savory and chewy, with a bit of heat. Fresh linguine is a great sub...

This spicy Sichuan condiment is the secret to Andrew Zimmern’s Cold Peanut-Sesame Noodles recipe.

The secret to Andrew Zimmern’s cold noodle recipe, inspired by the ones he had in China’s Sichuan province, is the oi...

“I was a student in Beijing during World War II,” says chef Cecilia Chiang. “To flee occupied China, I walked with my...

Trying to create an alternative to Heinz and Hunt’s, two Brown University undergrads created Sir Kensington’s, a smal...

Rich Torrisi and Mario Carbone often find inspiration in New York City's Chinatown. At Torrisi, they transform Chines...

The Baker Creek catalog includes lots of seeds for Asian greens, including some that Jere Gettle found on his travels...

The brandy flavor really comes through in this marinade, making it perfect for assertively flavored meats, like lamb.

The brandy flavor really comes through in this marinade, making it perfect for assertively flavored meats like lamb. ...

Midtown Lunch's Zach Brooks adores this sweet-spicy Chinese-American restaurant staple. The version here is light...

Large nonstick skillets that can create a sear are ideal for stir-fries. For this recipe, F&W's Grace Parisi crea...

Hank Shaw first tried sausages made by the Hmong—an ethnic group from Southeast Asia and China—while living...

Plus: F&W's Beef Cooking Guide

Joanne Chang likes having fun with the fortunes she puts inside these large cookies, like "Give the chef a big kiss."...