Wendy the Food Scientist - Invidious

Wendy the Food Scientist

Hi, I'm Wendy the Food Scientist 🌱

I teach home cooks to create better, cleaner plant-based foods, all from scratch. From tofu and tempeh to fermented vegetables, I'll show you how to take control of what nourishes your body.

✅ What You'll Learn:

Step-by-step tutorials for plant-based staples
Science-backed explanations made simple
Traditional techniques from my Vietnamese & Chinese heritage
How to replace expensive store-bought items with homemade versions

Why This Matters: As a food scientist, I've seen what goes into processed foods. I'll teach you to understand your ingredients, save money, and gain true food independence.

📅 New Videos Weekly:
From-scratch tutorials
Food science explanations
Traditional preservation techniques
"Everything I made using..." series

Real food shouldn't be the exception. It should be the norm. Let's make plant-based cooking simple, sustainable & empowering.

🌱 Real food. From scratch. Backed by science, shared with joy.

View channel on YouTube

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1:00

Gluten-Free Wraps Using Any Lentil | Vegan & 2 Ingredients

Wendy the Food Scientist

Shared 55 years ago

9.4K views

1:00

How to Make Meatballs Without Meat | Seitan Recipe

Wendy the Food Scientist

Shared 55 years ago

12K views

1:00

Crispy High Protein Lentil Crackers | No Oil, No Frying

Wendy the Food Scientist

Shared 55 years ago

16K views

1:00

High Protein Seitan | Introduction to Plantbased 'Meat'

Wendy the Food Scientist

Shared 55 years ago

21K views

1:00

How to Use Tofu Skin (Yuba)

Wendy the Food Scientist

Shared 55 years ago

15K views

1:00

5 Simple Beginner Tips for Sourdough Bread | Food Scientist Explains (Episode 2)

Wendy the Food Scientist

Shared 55 years ago

19K views

1:00

Plant Ball Formula for High Fiber + Protein | Food Scientist Explains

Wendy the Food Scientist

Shared 55 years ago

17K views

1:00

Welcome to My From-Scratch Kitchen | Food Scientist Channel

Wendy the Food Scientist

Shared 55 years ago

16K views

1:00

Why Soaking Nuts & Seeds Makes the Best Granola | Food Scientist Explains

Wendy the Food Scientist

Shared 55 years ago

349K views

1:00

Soy-Free Tofu From Any Bean or Lentil | Food Scientist Explains Burmese Tofu

Wendy the Food Scientist

Shared 55 years ago

111K views

1:00

Why Lentils Make You Gassy (and How to Fix It) | Food Scientist Explains

Wendy the Food Scientist

Shared 55 years ago

1.2M views

1:00

7 Foods From 5 Types of Lentils | Food Scientist Experiments

Wendy the Food Scientist

Shared 55 years ago

50K views

1:00

5 Sourdough Mistakes to Avoid | Food Scientist Explains (Episode 1)

Wendy the Food Scientist

Shared 55 years ago

31K views

1:00

Stop Wasting Okara! | Make Zero-Waste Soy Patties

Wendy the Food Scientist

Shared 55 years ago

26K views

1:00

Day in the Life | Food Scientist to Content Creator (Building My Dream Career)

Wendy the Food Scientist

Shared 55 years ago

21K views

1:00

Food Scientist Explains: Water Kefir, Probiotic Soda

Wendy the Food Scientist

Shared 55 years ago

35K views

1:00

Exciting Announcement! My First Food Science Mastery Guide + Q&A

Wendy the Food Scientist

Shared 55 years ago

11K views

1:00

One Seitan Dough, Six Plant-Based 'Meats' | Food Scientist Explains

Wendy the Food Scientist

Shared 55 years ago

19K views

1:00

Fresh Soy Tempeh From Scratch | Food Science Behind Fermentation

Wendy the Food Scientist

Shared 55 years ago

31K views

1:00

What I Eat in a Day as a Food Scientist | Plant-Based 🌱 | From Scratch

Wendy the Food Scientist

Shared 55 years ago

15K views

1:00

Why Fresh Mochi Beats Store-Bought | Food Scientist Explains

Wendy the Food Scientist

Shared 55 years ago

30K views

1:00

Welcome to My New From-Scratch Test Kitchen! | 1 Year of Content Creation

Wendy the Food Scientist

Shared 55 years ago

10K views

1:00

Plant-Based Foods I Stopped Buying and Started Making

Wendy the Food Scientist

Shared 55 years ago

17K views

1:00

Fermentation vs. Pickling: What's the Difference? | Food Science Explained

Wendy the Food Scientist

Shared 55 years ago

35K views

1:00

5 Ancient Food Preservation Techniques Backed by Science | Fermentation, Pickling & More

Wendy the Food Scientist

Shared 55 years ago

45K views

1:00

Matcha Taho | Silky Tofu Pudding with Ginger Syrup & Matcha 🍵

Wendy the Food Scientist

Shared 55 years ago

10K views

1:00

Tofu Is Not Boring: 14 Dishes That Prove It | Happy World Tofu Day!

Wendy the Food Scientist

Shared 55 years ago

16K views

1:00

Crispy Seitan Schnitzels From Scratch | High Protein Vegan Chicken Alternative

Wendy the Food Scientist

Shared 55 years ago

15K views

1:00

Gluten-Free Tofu Noodles (Bánh Canh) – Vietnamese-Style Chewy Noodles With Just Tofu + Starch!

Wendy the Food Scientist

Shared 55 years ago

13K views

1:00

Welcome to My From-Scratch Kitchen | Real Food, Food Science & Plantbased

Wendy the Food Scientist

Shared 55 years ago

8K views

1:00

Tofu Experiments Ep. 1: Gluten-Free Noodles, Lava Tofu & BBQ Pork (Food Scientist Tests Everything)

Wendy the Food Scientist

Shared 55 years ago

9.2K views

1:00

Vietnamese Lemongrass Tofu Balls | Cooking Technique Explained

Wendy the Food Scientist

Shared 55 years ago

16K views

1:00

Tofu Noodles with Just 2 Ingredients | High-Protein, No-Egg, From-Scratch Udon-Style Noodles

Wendy the Food Scientist

Shared 55 years ago

26K views

1:00

Tofu Balls That Bounce! Easy Vegan Recipe Inspired by Viral Street Food

Wendy the Food Scientist

Shared 55 years ago

28K views

1:00

Crispy Spicy Popcorn Tofu | 3 Simple Tricks for the Best Texture

Wendy the Food Scientist

Shared 55 years ago

23K views

1:00

6 Creative Tofu Recipes That Prove Tofu Is Not Boring

Wendy the Food Scientist

Shared 55 years ago

115K views

1:00

How to Make Tofu Skin (Yuba) From Scratch + How To Cook

Wendy the Food Scientist

Shared 55 years ago

40K views

1:00

Silken Tofu Ice Cream | 2-Ingredient Ice Cream | Dairy-free, Egg-free, Vegan

Wendy the Food Scientist

Shared 55 years ago

31K views

1:00

Everything I Made Using Soybeans – Part 2 | From Tempeh to Ice Cream (Zero Waste!)

Wendy the Food Scientist

Shared 55 years ago

32K views

1:00

The Baking Science of Red Currants | Crumb Bars from Scratch

Wendy the Food Scientist

Shared 55 years ago

26K views

1:00

Everything I Made with Red Currants | 8 Foods from Scratch

Wendy the Food Scientist

Shared 55 years ago

28K views

1:00

How to Make Naturally Carbonated Soda at Home | Berries with Ginger Bug

Wendy the Food Scientist

Shared 55 years ago

42K views

1:00

Food Scientist Reveals 2 Secrets for Improved Seitan Texture & Flavour

Wendy the Food Scientist

Shared 55 years ago

102K views

1:00

Everything I Made Using Seitan | 7 Plant-Based Meat Alternatives from Scratch

Wendy the Food Scientist

Shared 55 years ago

51K views

1:00

Crispy Spicy Seitan Tenders | High-Protein Vegan Chicken from Scratch

Wendy the Food Scientist

Shared 55 years ago

72K views

1:00

What makes food chewy? Mochi, Sticky Rice, Tapioca Starch

Wendy the Food Scientist

Shared 55 years ago

32K views

1:00

How to Make a Ginger Bug for Natural Soda | Wild Fermentation from Scratch

Wendy the Food Scientist

Shared 55 years ago

169K views

1:00

Freshly Pounded Mochi Filled with Mango Sticky Rice | From Scratch

Wendy the Food Scientist

Shared 55 years ago

24K views