Up Next
Back to Show
ChefSteps
Soy Milk with Andrea Nguyen
Season 2016
Episode 35
Sweet, fresh, and beloved by the lactose intolerant everywhere, homemade soy milk is approximately five hundred times better than the store-bought stuff. And making it is simple: it takes only soybeans, filtered water, and some basic equipment. Ready to whip up a batch of your own? Author and culinary instructor Andrea Nguyen is here to show us the way.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
Support Provided By
1:12
Today more than ever, espresso plays a big part in our lives. But what is it, really?
3:40
This dish features nasturtium, a peppery plant with edible red, orange, and yellow petals.
1:01
The ultimate farm-to-table appetizer, made with fresh ice cream and elegant microgreens.
1:50
Make ooey-gooey melty cheese slices from your favorite fromage—just add melting salts.
1:41
This fruity dessert is a totally new take on the classic savory Italian soup.
2:27
A remarkably satisfying cornbread with golden-brown crust, and a deep roasted corn aroma.
2:14
Heat and salt work together to create a unique texture that melts in your mouth.
1:51
Crisp endive coated in creamy dressing with rich pork belly and crunchy bread crumbs.
2:38
Firm and flavorful fish coated with a salty, crunchy crust.
3:33
Bright in flavor, with a soft, chewy texture, Starburst is a truly satisfying confection.
7:03
These salty, buttery pastries hail from the coastal region of Brittany, in the NW France.