Velveting meat before stir-frying makes for a better and softer texture. The 30-minute method uses pantry staples you probably have on hand. Cornstarch or baking soda work equally as well. If you turn ...

Chicken can dry out in a snap. A few methods, like brining, marinating, and cooking over low heat can help, but there’s another technique that you should take advantage of. For a juicy, tender slice ...

Why is it that no matter what you order from an American Chinese restaurant, from egg drop soup to fiery kung pao chicken, the texture is out of this world? More often than not, it’s thanks to one ...

There are lots of standbys on many Chinese restaurant menus: Moo Shu beef, Singapore noodles, lo mein, sesame chicken, General Tso's, and sweet and sour pork. But, try as you might, it seems like no ...

1. Cut flank steak across the grain into 1/8-inch thick slices. Place steak slices in bowl and add baking soda-water mixture; toss and set aside for 5 minutes. Drain meat. In another bowl, combine soy ...