About
We are a family of four: parents Bill & Judy, and daughters Sarah & Kaitlin. The Woks of Life is our way of sharing our recipes & travels with each other and documenting our family's story through food.
We started food blogging in 2013, and since then, we've helped generations young and old reclaim Chinese home cooking! Our blog has become a robust online community and is recognized as the online authority on Chinese cooking in English. You can find our 1,200+ recipes, ingredients glossaries, and how-to guides on wok cooking at thewoksoflife.com.
We also wrote a New York Times bestselling, James Beard Award nominated cookbook! We share 100+ of our favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of The Food Lab and The Wok).
“The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”—KEVIN KWAN, author of Crazy Rich Asians
We are a family of four: parents Bill & Judy, and daughters Sarah & Kaitlin. The Woks of Life is our way of sharing our recipes & travels with each other and documenting our family's story through food.
We started food blogging in 2013, and since then, we've helped generations young and old reclaim Chinese home cooking! Our blog has become a robust online community and is recognized as the online authority on Chinese cooking in English. You can find our 1,200+ recipes, ingredients glossaries, and how-to guides on wok cooking at thewoksoflife.com.
We also wrote a New York Times bestselling, James Beard Award nominated cookbook! We share 100+ of our favorite home-cooked and restaurant-style Chinese recipes in ”a very special book” (J. Kenji López-Alt, author of The Food Lab and The Wok).
“The Woks of Life did something miraculous: It reconnected me to my love of Chinese food and showed me how simple it is to make my favorite dishes myself.”—KEVIN KWAN, author of Crazy Rich Asians