Video Knowledge Base

Frequently Asked Questions

Is Guar gum a good substitute for Agar powder? 01:04

Is Guar gum a good substitute for Agar powder?

I need tips for converting oil & butter in standard baking recipes, especially since everything plant based in the stores contains oil. 01:50

I need tips for converting oil & butter in standard baking recipes, especially since everything plant based in the stores contains oil.

What are your thoughts on using aquafaba? 01:25

What are your thoughts on using aquafaba?

So many recipes call for coconut oil and coconut milk. What can I substitute instead? 00:28

So many recipes call for coconut oil and coconut milk. What can I substitute instead?

What are the best egg substitutes for making a) a quick bread, b) a birthday cake, and c) a chocolate chip cookie? 05:01

What are the best egg substitutes for making a) a quick bread, b) a birthday cake, and c) a chocolate chip cookie?

Is there a nutritional downside to egg whites? 00:30

Is there a nutritional downside to egg whites?

How important are complete proteins? And can you discuss how to achieve that with plant based meals? 00:40

How important are complete proteins? And can you discuss how to achieve that with plant based meals?

Are protein powders and supplements actually bio-avaiable to the human body or are we just ingesting expensive transients? 01:00

Are protein powders and supplements actually bio-avaiable to the human body or are we just ingesting expensive transients?

Can you share more about simple lunches? 00:30

Can you share more about simple lunches?

Can you share some suggestions for Protein meals/bars that are easily transported while hiking or traveling? 00:35

Can you share some suggestions for Protein meals/bars that are easily transported while hiking or traveling?

How do I make sure I get all the amino acids I need on a Whole Foods Plant-Based diet? 02:12

How do I make sure I get all the amino acids I need on a Whole Foods Plant-Based diet?

Could you tell me how much protein I should be getting as a 73 year old. and where should I get it on a whole food plant based diet? 01:17

Could you tell me how much protein I should be getting as a 73 year old. and where should I get it on a whole food plant based diet?

Can you give some samples of bag lunch recipes to replace lunch meat sandwiches or no heating recipes? Thank you 02:37

Can you give some samples of bag lunch recipes to replace lunch meat sandwiches or no heating recipes? Thank you

Can I take a very old cast iron pan that been passed down somewhere to save it? It has burnt spots underneath and is starting to rust but I don't want to get rid of it. 02:24

Can I take a very old cast iron pan that been passed down somewhere to save it? It has burnt spots underneath and is starting to rust but I don't want to get rid of it.

How can you eat kale and spinach and not worry about oxalates? 00:38

How can you eat kale and spinach and not worry about oxalates?

Do you have any tips on roasting brussel sprouts so that they come out firm but crisp and cooked all the way through? 02:08

Do you have any tips on roasting brussel sprouts so that they come out firm but crisp and cooked all the way through?

What can I substitute on bread to substitute butter on toast or mayo on bread for sandwiches? I'm new to WFPB diet. 00:59

What can I substitute on bread to substitute butter on toast or mayo on bread for sandwiches? I'm new to WFPB diet.

When making a vegetable broth, simmering for 60-90 minutes, the carrots are still pretty firm and flavorful, not spent. Should I simmer longer? or chop smaller? 00:47

When making a vegetable broth, simmering for 60-90 minutes, the carrots are still pretty firm and flavorful, not spent. Should I simmer longer? or chop smaller?

If salad lettuce has brown spots, is that a sign that food is not being refrigerated correctly at the restaurant or store? 00:34

If salad lettuce has brown spots, is that a sign that food is not being refrigerated correctly at the restaurant or store?

How long does homemade fruit paste last? 03:15

How long does homemade fruit paste last?

I press out liquid, marinate, and air fry or skillet toast tofu and mung dal, but it’s sticky in the skillet! Any suggestions? 01:09

I press out liquid, marinate, and air fry or skillet toast tofu and mung dal, but it’s sticky in the skillet! Any suggestions?

What is the best way to store flours so they stay fresh longer? 01:37

What is the best way to store flours so they stay fresh longer?

What is the easiest way to peel a hard squash like butternut or pumpkin? 01:53

What is the easiest way to peel a hard squash like butternut or pumpkin?

How do I cook eggs without oil? I've tried and they stick terribly. 03:25

How do I cook eggs without oil? I've tried and they stick terribly.

How should I make the BBQ recipe from the course? Any substitute, double the tomato paste, or simply omit it? 04:13

How should I make the BBQ recipe from the course? Any substitute, double the tomato paste, or simply omit it?

Can I substitute maple syrup for honey in recipes? Would it be a 1:1 replacement?? 01:07

Can I substitute maple syrup for honey in recipes? Would it be a 1:1 replacement??

Is there an upside or downside to using glass cutting board or should I invest in a wooden board? 01:31

Is there an upside or downside to using glass cutting board or should I invest in a wooden board?

Can you teach more about how to describe food? The FOK flavor & texture sheet helps. 03:28

Can you teach more about how to describe food? The FOK flavor & texture sheet helps.

I want to learn more about methods for this & what you're looking for when grading. 01:19

I want to learn more about methods for this & what you're looking for when grading.

When batch-prepping vegetables for the week, how do I keep vegetables from getting soggy and spoiling? 03:18

When batch-prepping vegetables for the week, how do I keep vegetables from getting soggy and spoiling?

How do I increase the chance of success with new recipes? 06:06

How do I increase the chance of success with new recipes?

I’ve always wanted to work in a restaurant kitchen, cooked/prepped for years as an amateur chef at home. What’s the best way to enter into this type of arrangement? 02:31

I’ve always wanted to work in a restaurant kitchen, cooked/prepped for years as an amateur chef at home. What’s the best way to enter into this type of arrangement?

I like to make biscotti which involves toasting almonds and anise seeds. Does it affect quality to batch roast a month’s worth of seeds and nuts? 00:39

I like to make biscotti which involves toasting almonds and anise seeds. Does it affect quality to batch roast a month’s worth of seeds and nuts?

Do you occasionally make your own bread? Any bread making tips for whole grain breads? 01:14

Do you occasionally make your own bread? Any bread making tips for whole grain breads?

How do you wash medjool dates? They are so flacky they are difficult to scrub or wipe dry. 00:35

How do you wash medjool dates? They are so flacky they are difficult to scrub or wipe dry.

Can you suggest a Puerto Rican Sofrito recipe? 01:20

Can you suggest a Puerto Rican Sofrito recipe?

When I use ripe (not too ripe) avocados for chocolate mousse, sometimes there are brown spots/streaks on and inside of flesh of avocado. There is no odor and tastes fine. Cause for concern? 00:33

When I use ripe (not too ripe) avocados for chocolate mousse, sometimes there are brown spots/streaks on and inside of flesh of avocado. There is no odor and tastes fine. Cause for concern?

I have been asked do a demonstration for a WFPB group in March. I’m not sure what a going rate might be. Any suggestions on what to offer? 01:14

I have been asked do a demonstration for a WFPB group in March. I’m not sure what a going rate might be. Any suggestions on what to offer?

On a white button mushroom, should the brown areas/spots be removed? 00:18

On a white button mushroom, should the brown areas/spots be removed?

How long do you let legumes and rice cool before refrigeration? And do you have to heat to 165 degrees if you are just putting them in a salad? 01:16

How long do you let legumes and rice cool before refrigeration? And do you have to heat to 165 degrees if you are just putting them in a salad?

When submitting photos for the class, do you include a paper with your first name on it for every submission? I only see it requested for the first assignment and not for others. 00:44

When submitting photos for the class, do you include a paper with your first name on it for every submission? I only see it requested for the first assignment and not for others.

You mentioned making buffalo cauliflower wings, every where I've tried them they were always too soft. How do you get that more wing like style? 01:40

You mentioned making buffalo cauliflower wings, every where I've tried them they were always too soft. How do you get that more wing like style?

I love Miso in hot water in the evening but it does have a "lot" of salt (healthwise,) is there a brand that's better for that? 01:06

I love Miso in hot water in the evening but it does have a "lot" of salt (healthwise,) is there a brand that's better for that?

Any suggestions for cooking vegetable dishes, which types of veggies enter the sauté cycle at the proper time? 01:03

Any suggestions for cooking vegetable dishes, which types of veggies enter the sauté cycle at the proper time?

When I make Mayonnaise at home, it always tastes too oily, I use sunflower oil. I tried many different recipes and tried switching different sunflower oils. 00:56

When I make Mayonnaise at home, it always tastes too oily, I use sunflower oil. I tried many different recipes and tried switching different sunflower oils.

Any suggestions for a good knife, cutting board, pan and any other useful kitchen equipment to have, including brand names, for a novice cook to stock up on? 05:06

Any suggestions for a good knife, cutting board, pan and any other useful kitchen equipment to have, including brand names, for a novice cook to stock up on?

Please explain how to identify or know what are “bad spots” that need to be removed on mushrooms from your refrigerator that you are getting ready to prepare. 01:57

Please explain how to identify or know what are “bad spots” that need to be removed on mushrooms from your refrigerator that you are getting ready to prepare.

In your day-to-day home cooking, what are the 5 spices you use the most, and why? 01:16

In your day-to-day home cooking, what are the 5 spices you use the most, and why?

Microplastics are a growing concern, and I'd love to hear your best practices to minimize exposure, especially regarding water and vegan convenience products, tofu, tempeh, vegan diary, etc. 01:26

Microplastics are a growing concern, and I'd love to hear your best practices to minimize exposure, especially regarding water and vegan convenience products, tofu, tempeh, vegan diary, etc.

How do you feel about cooking with an Instant Pot regarding time/ease of food preparation and is there any nutrition degradation? 01:30

How do you feel about cooking with an Instant Pot regarding time/ease of food preparation and is there any nutrition degradation?

I'm trying to stop using Olive Oil and Cheese for my Sauté's. Can you share any suggestions to help with that? 04:46

I'm trying to stop using Olive Oil and Cheese for my Sauté's. Can you share any suggestions to help with that?

I would like to make cream of broccoli soup and wonder what WFPB ingredient would be a good sub for milk/cream? 00:34

I would like to make cream of broccoli soup and wonder what WFPB ingredient would be a good sub for milk/cream?