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 ...

I love cooking Chinese food almost as much as I love eating it. Nothing against the American Chinese places commonly found throughout Northeast Mississippi, but I prefer something authentic — or as ...

David Leong didn't set out to change the way a city eats. He just wanted to fill his dining room.

From chicken fried rice to noodles in cashew cream sauce, these Chinese-inspired frozen foods may just beat out your local ...

Chinese food heritage is diverse and vast, and embodies the distinct geographical and historical traces of various cultural ...

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 ...

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 ...

Cathy Chaplin is a former senior editor at Eater LA, a James Beard Award–nominated journalist, and the author of Food Lovers’ Guide to Los Angeles. In our Dining Reports, we share a firsthand ...

Rebecca Roland is the deputy editor of the Southern California/Southwest region, who covers the evolving landscape of LA’s food scene. In our Dining Reports, we share a firsthand perspective of a ...

Dr. Joyce Pualani Warren, Prosy Delacruz, Daniela Rangel (author) , Dr. Kimberly Carroll and Dr. Phil Hutchinson. Dr. Tomo ...

Marnie Shure is a writer and editor with over a decade of experience. For the past six years, she has been primarily focused on food publications, covering restaurant reviews, recipes, breaking news, ...