What is the formal definition of "savory" when used in cooking? I hear a lot about things coming in either sweet or savory forms — e.g. crepes — but in context it doesn't seem that savory ...
There is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?
I've seen some recipes call for green onions but always use spring onions? Is there a difference between them? Is there a better substitute?