Cathy Erway is a James Beard Award–winning freelance food writer. She is the author of the cookbooks The Food of Taiwan and Sheet Pan Chicken, as well as the memoir The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She hosts the podcast Self Evident, which explores the Asian American experience.
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The Best Woks
by Cathy Erway and Marilyn Ong
We’ve sautéed, steamed, and fried our way across eight different woks (and researched many more). We recommend the Sur La Table Professional Carbon Steel Wok.