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Farina Wong Kingsley is one of the Bay Area's notable culinary instructors and cook book authors. Farina provides a wealth of knowledge when it comes to classic as well as modern Asian cooking. While Farina consults for many fine restaurants, she can often be found teaching amateur chefs how to become masters of the kitchen. "I specialize in the Asian food scene and love to share my passion with other enthusiasts through teaching, consulting and all forms of media." - Farina Wong Kingsley

Stock your pantry with Asian condiments to make cooking Asian much more accessible.

Use a heavy bottom non-stick pan is a great alternative to a wok.

When stir-frying, heat the pan over high heat before adding oil, this helps prevent meat from sticking to the pan.

Save time during the week by prepping a large quantity of ginger and garlic. Mince more than you need and place into separate jars, cover the ginger and garlic with vegetable oil to preserve and refrigerate up to 3 weeks.