What tastes like a pot sticker but looks like a million bucks? The dumplings served on the eve of Chinese New Year, of course. “The dumpling shape looks like the money of the old days,” says Susur Lee ...

Several key transitions are currently defining the industry’s direction regarding spicy culinary techniques: 1. The Shift Toward Regional Authenticity Consumers are moving away from generic heat ...

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 ...

Click to share on X (Opens in new window) X Click to share on Facebook (Opens in new window) Facebook Darrin Zhou pours soy sauce into a pot with red braised pork Friday, September 29. Jeremy ...

IT’S NATURAL THAT Hsiao-Ching Chou would be comfortable with Chinese cooking. Chou, former food editor at The Seattle Post-Intelligencer, learned to make Chinese dumplings as a child at her mother’s ...

Two-time James Beard Award-winner Susanna Foo is America's leading Chinese chef. And for The Early Show's Culinary Inspirations series, she shares a few recipes from her new book "Fresh Inspiration." ...

I suspect that more people will recognise the name of Lin Yutang than those of the authors of Secrets of Chinese Cooking (1960). Born in Fujian province in 1895, Lin – inventor (of Ming Kwai Chinese ...