Master stock, a richly flavored poaching liquid used in Chinese cooking, will last for years if you treat it right. There’s stock, and then there’s master stock. Unlike common broths and liquid bases, ...

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 ...

Best cooking method: Baking basmati rice in the oven scored highest in tests, producing consistently fluffy grains and ...

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 ...

Take yourself from nervous amateur to confident cook with these essential cooking techniques. Food safety should be first and foremost in the kitchen. After all, no one wants to get sick—and it can be ...

Wok cooking is more than just stir-fry — it’s a centuries-old technique that blends high heat, precise timing, and the right tools to create incredible flavors. From achieving the elusive wok hei to ...