Tam To

Recipe developer for Asian CPG brands such as Red Boat fish sauce and Kai Dong Foods
6 years in biomedical research, focusing on skin health and acne pathogenesis
Research and review publications in the Journal of Investigative Dermatology, International Journal of Molecular Sciences and Cell Communication and Signaling

Experience

Trusted Creator Tam didn't start out by experimenting in the kitchen, but rather in the lab. She's been a scientist for the last six years, researching the immunopathology of our skin, understanding our skin microbiome and inflammatory disease. She realized what she likes most about science is storytelling and getting to share impactful results with broad audiences, so she pivoted to marketing. But one thing has always been true: Tam loves food!

She always tries new food and restaurants, so she started a social media account as a way to give recommendations to her friends on where to go. Over time, she switched to cooking since she missed the creativity of experimentation. Now she's taken her passions to the kitchen, where she can be both a creative and a scientist! Tam enjoys making easy, flavorful, nutritious recipes that tie in Vietnamese and other Asian ingredients.

Within six months, she's developed recipes and content for brands such as Red Boat fish sauce, Kai Dong Foods, Panasonic, Sunlee and more. Tam has also partnered with a cooking app called Cookpad, where she shares recipes with other passionate cooks. Now she aims to tie in all her experiences to create recipes that are healthy, easy and nutritious, yet still so delicious!

Education

University of California, Los Angeles, bachelor's in biochemistry
University of California, Los Angeles, master's in molecular biology

Taste of Home Editorial Policies

Taste of Home, a Trusted Media Brand, has been a reliable source for recipes, cooking tips and entertaining advice for more than 30 years. Every month, our content inspires well over 20 million home cooks to get creative in the kitchen. Each one of our 40 thousand recipes has gone through a rigorous testing and approval process to ensure we’re sharing the very best. Every snack, ingredient and product we recommend is tested by our team of culinary experts and professional product testers—the best of the best earn our Test Kitchen-Preferred seal of approval. Learn more about Taste of Home and our Test Kitchen and editorial teams.

Articles & Recipes

Tam To’s Sweet Potato Red Bean Mochi Balls

These sweet potato red bean mochi balls are an easy nutritious snack made with antioxidant-rich Okinawan sweet potatoes. The mochi balls are naturally vibrant in color, are filled with a red bean filling and have an addicting chewy texture. This recipe is also simple to prepare using the air fryer. —Tam To, Los Angeles, California

Tam To’s Shrimp Wonton Cups

These shrimp wonton cups are a high-protein twist on the classic Vietnamese shrimp toast. This recipe swaps in tofu and egg whites for cheese and mayonnaise, while keeping the flavor and texture crispy. They’re easy to make and perfect as an appetizer at family gatherings or as a protein-packed snack. —Tam To, Los Angeles, California

Tam To’s Tofu Pocket Presents

These tofu pocket presents are a festive, Asian-inspired holiday recipe that turns classic inari sushi into a fun Christmas appetizer. Instead of putting the customizable add-ons of sashimi, spicy crab or bulgogi beef on top, the ingredients are stuffed at the bottom as a surprise! These bite-sized snacks are easy to make and perfect for holiday parties. —Tam To, Los Angeles, California