Join guest chef J. Kenji López-Alt, the celebrated author of “The Food Lab” column and book and, most recently, of “The Wok: Recipes and Techniques,” for a class that will answer all your questions about wok cooking. We’ll start with the basics: choosing the right wok for you and preparing it for daily cooking. Then, you’ll see a wok in action as Kenji teaches you two of his favorite dishes from the new book. First up is Mapo Tofu, a classic Sichuan dish that literally means “pockmarked grandmother’s tofu” and that achieves the perfect balance of tender tofu, rich ground beef, fragrant aromatics and a perfect finishing drizzle of chili oil. Then, you’ll learn how to use your wok to make a batch of restaurant-worthy Kung Pao Chicken, which highlights the importance of a bit of prep work before you start cooking in a wok. Plus, we’ll throw together a crunchy and vibrant cucumber salad that will leave you addicted—as Kenji is—to the combination of yogurt and Sichuan Málà chili oil. As we cook, Kenji will walk you through good wok care, from washing to re-seasoning to storing. He’ll answer all your wok-related questions, leaving you feeling confident and inspired to cook with a wok as often as possible.

Register online here.