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.
Test cook Bridget Lancaster demonstrates how to make the ultimate Mu Shu Pork at home. Then, equipment expert Adam Ried reviews rice cookers in the Equipment Corner. Finally, test cook Julia Collin Da...
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.
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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