I made stir-fries and fried rice on gas, electric and induction stoves to see which wok worked best. Plus, why you should skip nonstick. A traditional Chinese wok is a bowl-shaped pan that’s ...

Getting dinner on the table after a long day shouldn’t feel like running a marathon. Between work deadlines, school pickups, ...

1. Pat chicken dry, and season both sides with salt and pepper. 2. In a medium bowl, stir together the sour cream, chives and ...

With induction cooking, you're only getting heat on the small part of the wok that touches the cooktop, and this also means ...

Corin Cesaric is a Flex Editor at CNET. She received her bachelor's degree in journalism from the University of Missouri-Columbia. Before joining CNET, she covered crime at People Magazine and ...

We may earn a commission from links on this page. Cuffing season 2024 has begun—you’ve got a solid amount of time to woo someone into being your cold weather cuddler, holiday party date, or ...

Paige Grandjean is a food editor, recipe developer, and food stylist with over seven years of experience in food media. Her work has appeared in more than 15 nationally distributed publications, award ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. I like to cook in the same way I like to dance: alone. Regardless of whether ...