After a long day, there’s nothing better than the warm comfort of something tasty. Imagine a plate of sticky orange chicken ...

Oyster sauce became a staple of Chinese-American restaurants, even as the Nixon-inspired craze for spicy food swept away dishes like chop suey and chow mein in the '70s.

Love sweet and sour pork from your favorite takeout place? Learn how to make this classic at home — crispy pork pieces coated ...

The first big thing you need to know is that there is a world of difference between Chinese and Japanese soy sauces. Because Kikkoman has long been America’s default brand, I used to think that ...

Clams with Chinese Black Bean Sauce. Serves 2 or 3. If you have time, soak the clams in cold water for 15-30 minutes before cooking to help release any sand trapped in the shells.

There is hardly another Chinese sauce that evokes such perfection: spicy but not burning, sweet but not cloying, bitter but not disarming, sour but not puckering, salty but not oceanic.

Lee Kum Kee's MD reveals the heritage brand's next moves, maintaining that a sense of enjoyment is key to its mission to ...

Chinese soy sauce, which traditionally left out the wheat, is nowadays brewed with wheat flour. In addition, Chinese sauce sometimes contains added sugar, according to Roberts.

Often referred to as "Chinese barbecue sauce," it is used as part of the marinade for char siu but also as a condiment. You can buy it in any supermarket.

Before we get into the sauce, it’s worth noting that there’s no such thing as real Chinese curry. When it comes to traditional, regional Chinese cuisine, curry simply isn’t part of the equation.