Joyce Chen's cooking show aired widely across the US, and eventually in the United Kingdom and Australia; eleven of these original programs can still be seen on the WGBH website. Chen was not a rigid purist, sometimes discussing what kinds of readily-available American ingredients could be substituted for hard-to-find Chinese ingredients. She would later be criticized for adapting and simplifying recipes for American tastes, although she pioneered in an era when few viewers had access to authentic Chinese ingredients and flavors. Her recipes were many American viewers' first glimpse at the making of Chinese food, beyond such Americanized dishes as chop suey and chow mein. She also introduced some novel kitchen tools to American audiences, including the wok and the Chinese chef's knife, often misidentified as a "Chinese cleaver".