This is everything I made using seitan All from scratch — starting with one simple dough made of wheat gluten, beans, and a rich, savoury broth. I knead until stretchy and turn that one dough into 7 very different plant-based “meats” — perfect for batch cooking. Here’s everything I made: 1️⃣ Chicken-style pieces: juicy chunks, great for stir-fries 2️⃣ Shredded chicken: perfect in bánh mì 3️⃣ Minced meat: seasoned and crumbled for dumplings or pasta 4️⃣ Deli slices: steamed, chilled, and ready fo
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This is everything I made using seitan All from scratch — starting with one simple dough made of wheat gluten, beans, and a rich, savoury broth. I knead until stretchy and turn that one dough into 7 very different plant-based “meats” — perfect for batch cooking. Here’s everything I made: 1️⃣ Chicken-style pieces: juicy chunks, great for stir-fries 2️⃣ Shredded chicken: perfect in bánh mì 3️⃣ Minced meat: seasoned and crumbled for dumplings or pasta 4️⃣ Deli slices: steamed, chilled, and ready fo
137.2K viewsSep 16, 2025
FacebookWendy the Food Scientist
Everything I made using soybeans – Part 2 7 weeks ago, I posted my very first viral video… and it was all about soybeans. I had no idea so many of you were just as obsessed with this one ingredient as I am! So here it is: the highly requested part 2 🙌 This time I went even deeper into the soybean opportunities: 1️⃣ Homemade tempeh – fermented, nutty, and protein-packed 2️⃣ Fresh soy milk – because nothing beats homemade 3️⃣ Yuba (tofu skin) – that delicate sheet that forms on top when you simme
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Everything I made using soybeans – Part 2 7 weeks ago, I posted my very first viral video… and it was all about soybeans. I had no idea so many of you were just as obsessed with this one ingredient as I am! So here it is: the highly requested part 2 🙌 This time I went even deeper into the soybean opportunities: 1️⃣ Homemade tempeh – fermented, nutty, and protein-packed 2️⃣ Fresh soy milk – because nothing beats homemade 3️⃣ Yuba (tofu skin) – that delicate sheet that forms on top when you simme
22K viewsOct 15, 2025
FacebookWendy the Food Scientist
Food scientist explains: why you should always boil your tofu 15 million people have watched this technique. Thousands have told me it's life-changing and made them fall in love with tofu. If you've been marinating tofu for hours with disappointing results, you need to try this method! What is happening when you boil tofu: 1. Water goes out Boiling draws out excess moisture, especially from the surface. If you use salted water, a bit of osmosis kicks in: water moves from the tofu (low salt) to t
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Food scientist explains: why you should always boil your tofu 15 million people have watched this technique. Thousands have told me it's life-changing and made them fall in love with tofu. If you've been marinating tofu for hours with disappointing results, you need to try this method! What is happening when you boil tofu: 1. Water goes out Boiling draws out excess moisture, especially from the surface. If you use salted water, a bit of osmosis kicks in: water moves from the tofu (low salt) to t
1.2M viewsNov 7, 2025
FacebookWendy the Food Scientist
I never expected tofu to bring so many tofu lovers together 💚 When all my tofu recipes and hacks hit millions of views, I knew, you wanted more. I had to share my tofu obsession. That's why I created TOFU MASTERY: ✨ 291 pages, tofu as the superstar ✨ 17 science-backed techniques ✨ 49 recipes that actually work ✨ The complete guide to understanding tofu so you never need another recipe again I tested for months, learned food photography, and spent all my time on building this guide. Tofu Mastery
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I never expected tofu to bring so many tofu lovers together 💚 When all my tofu recipes and hacks hit millions of views, I knew, you wanted more. I had to share my tofu obsession. That's why I created TOFU MASTERY: ✨ 291 pages, tofu as the superstar ✨ 17 science-backed techniques ✨ 49 recipes that actually work ✨ The complete guide to understanding tofu so you never need another recipe again I tested for months, learned food photography, and spent all my time on building this guide. Tofu Mastery
509K views11 months ago
FacebookWendy the Food Scientist
How to get crispy tofu without frying My tofu boiling method went viral — and so many of you asked: What’s next? Here it is 👇 Perfectly crispy tofu, full of flavour in every bite — no deep-frying needed. This is my go-to tofu prep, and it’s so easy I eat it almost every day: 1️⃣ Cut or tear tofu into chunks (more surface = more crisp!) 2️⃣ Boil in salted water 5 min to improve texture taste (check my other video for the science 💡) 3️⃣ Marinate 4️⃣ Coat in starch spray with oil 5️⃣ Air fry 200C
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How to get crispy tofu without frying My tofu boiling method went viral — and so many of you asked: What’s next? Here it is 👇 Perfectly crispy tofu, full of flavour in every bite — no deep-frying needed. This is my go-to tofu prep, and it’s so easy I eat it almost every day: 1️⃣ Cut or tear tofu into chunks (more surface = more crisp!) 2️⃣ Boil in salted water 5 min to improve texture taste (check my other video for the science 💡) 3️⃣ Marinate 4️⃣ Coat in starch spray with oil 5️⃣ Air fry 200C
175.4K viewsSep 8, 2025
FacebookWendy the Food Scientist
Bobby Flay Takes On Food Network Champions | Beat Bobby Flay S12 E8 | discovery+ India
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Bobby Flay Takes On Food Network Champions | Beat Bobby Flay S12 E8 | discovery+ India
3.2K views3 months ago
YouTubediscovery plus India
How to replace egg whites As a plant-based food scientist, I don’t use egg whites or aquafaba. I always use potato protein. It’s my go-to for fluffy, egg-free bakes and works beautifully in macarons, marshmallows, and sponge cake. A powerful ingredient that shows that we don’t need eggs anymore Results will vary depending on type of potato protein isolate. My basic recipe: I use a standard formula to replace 1 egg = 5.6g potato protein isolate 44g water 0.48g xanthan gum (optional for stability)
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How to replace egg whites As a plant-based food scientist, I don’t use egg whites or aquafaba. I always use potato protein. It’s my go-to for fluffy, egg-free bakes and works beautifully in macarons, marshmallows, and sponge cake. A powerful ingredient that shows that we don’t need eggs anymore Results will vary depending on type of potato protein isolate. My basic recipe: I use a standard formula to replace 1 egg = 5.6g potato protein isolate 44g water 0.48g xanthan gum (optional for stability)
638.9K viewsOct 9, 2025
FacebookWendy the Food Scientist
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High protein seitan, one dough, endless possibilities by @wendythefoodscientist Did you know you can make your own plant-based meat? I love seitan: a high-protein dough that transforms into anything you want. I’ve been making all my seitan from scratch, here is why: Affordable: a fraction of the price of store-bought meat alternatives Customizable: you control flavor, texture, and shape, so you never get bored Nourishing: no fillers, just protein-rich goodness Once you understand the technique,
19.6K viewsSep 25, 2025
FacebookWendy the Food Scientist
1:40
A baker reciting scientific facts during the competition was not what we were expecting 😆 See more of Melanie on #HalloweenBakingChampionship Monday at 9|8c. | Food Network
52.7K viewsSep 26, 2025
FacebookFood Network
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It’s meaty, high in protein, and honestly… surprisingly easy to make at home. Seitan is made from vital wheat gluten: wheat flour with the starch removed. What’s left is over 75% protein, which makes it one of the most powerful whole-food meat alternatives you can make from scratch. As a food scientist, I’ve tested so many versions — and these two tweaks changed everything for me: 1) Add beans and nutritional yeast This improves the texture (more tender!), adds depth of flavour, and boosts the n
447.7K viewsOct 22, 2025
FacebookWendy the Food Scientist
1:45
NASA food scientist shares what's on the menu for Artemis II crew
60.6K views7 months ago
YouTubeCNN
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One Dish with Triple Tofu - Flatbread + Balls + Sauce
22.4K views5 months ago
YouTubeWendy the Food Scientist
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Wendy Luong / plant-based cooking from scratch 🌱 on Instagram: "Food scientist explains: why you should always boil your tofu. I see many tofu recipes on this platform, but one crucial step is always missing! It’s boiling! Yes really :) Everyone’s pressing, freezing, marinating overnight — but who decides they are craving tofu a day in advance? My Chinese mom taught me to boil tofu in salted water for the best results. To be honest, I was skeptical first but when I thought about the science beh
9.6M viewsMay 27, 2025
Instagramwendythefoodscientist
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It all starts with this GIGANTIC tuna 🤤 Seahorse in NYC gives the dry-aged porterhouse experience... to tuna! #FoodNetworkFinds
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TikTokfoodnetwork
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Tom Brown Practical Lesson: Food Science and Technology at UDS
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The only 3D printed meat in our food supply is approximately one chicken cutlet in the Bay Area (probably) #foodscience #foodscientist #campbellsCEO #campbells #fda #osha #3dprinting #3dprintedmeat
304.6K views11 months ago
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The Fascinating Process of Making Corn Dogs Revealed
451.4K viewsApr 25, 2024
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Crispy Spicy Seitan Tenders Recipe from Scratch
182.1K viewsJun 13, 2025
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@choibites' trick to perfectly uniform julienne in a single pass feels like cheating 🤯🔪🥒 So genius! #CookingWithChoi Watch her use this knife trick to make her grandma's kimchi on the latest episode of #CookingWithChoi.
345.7K views4 months ago
TikTokfoodnetwork
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Silken Tofu = Cream By @wendythefoodscientist Did you know that you can swap cream for silken tofu in your favorite pasta, curries, dressings and dips? It will give you a lower kcal, higher protein, but same creaminess. The food science makes it work: Silken tofu is 85-90% water held together by a delicate protein network. Blend it and it breaks down into a perfectly smooth gel with a creamy mouthfeel. The base works with any flavor you want: roasted peppers, sun-dried tomatoes, chipotle, roaste
39.9K views7 months ago
TikTokwendythefoodscientist
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