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 ...

My memories of my grandparents, Puo and Gong, centre around a teak and smoked glass dining table in the early 90s. It sat in the middle of their house, a shag-carpeted bungalow in Niagara Falls, ...

Much like “The Joy of Cooking,” which teaches the basics, “The Chinese Way: Classic Techniques, Fresh Flavors,” by Betty Liu, is a primer for anyone wanting to master Chinese cooking. Before diving ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

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 ...

Randy Lau will never forget his 33rd birthday. Two and a half months after launching “Made With Lau,” he was “stoked” to find his Chinese family cooking channel had reached its first milestone: ...

Add Yahoo as a preferred source to see more of our stories on Google. You probably know that the Chinese food from your go-to takeout spot isn't actually traditional Chinese food. It's heavily ...

Local author Betty Liu gives you basic techniques in ‘The Chinese Way,’ then you can adapt her recipes to suit your pantry. When Betty Liu’s mother was visiting her in Boston — Betty, a surgical ...