A good rice cooker should make the task of cooking rice convenient and foolproof. We tested five models to see if any of them measured up.
Test cook Bridget Lancaster demonstrates how to make Mu Shu Pork. Then, equipment expert Adam Ried reviews rice cookers in the Equipment Corner. Finally, test cook Julia Collin Davison prepares Crispy...
Most versions of this Chinese restaurant standard are better dubbed “Soggy Orange Beef.” We wanted genuinely crispy results—and without heating up a full pot of oil.
Making the thin, stretchy pancakes that are the hallmark of this Chinese restaurant classic requires two unusual techniques—but the result is the easiest-ever dough to work with.
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