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followers
938K
impressions
309M
likes
6.26M
comments
30.7K
posts
149
engagement
2.03%
emv
$7.79M
Average per post
2.07M

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Cut the 4 apples with the sharp knife🔪✨ @michaeltchao #knife #sharpening #sharpener #asmr
128M
2.13M
4.57K
7mo ago
michaeltchao
Cut the 4 apples with the sharp knife🔪✨ @michaeltchao #knife #sharpening #sharpener #asmr
You can’t escape microplastics completely — they’re in the air, our food, even the cups we drink from. Microplastics often travel with chemical compounds like PFAS and BPA—both linked to inflammation and hormonal disruption. But we can lower how much we take in and help our bodies clear what they don’t need. Here are 5 simple ways to reduce exposure: 1. Use glass, stainless steel, or ceramic instead of plastic for hot food and drinks. 2. Don’t microwave in plastic; heat breaks it down faster. 3. Drink filtered water instead of bottled. 4. Eat fiber to support digestion. 5. Choose antioxidant-rich foods like broccoli and green tea to help buffer stress on the body. @functionhealth offers testing that shows how your body responds to environmental toxins and reveals the impact of hidden exposures like PFAS and BPA from plastics.
18.3M
4.23K
66
8mo ago
michaeltchao
You can’t escape microplastics completely — they’re in the air, our food, even the cups we drink from. Microplastics often travel with chemical compounds like PFAS and BPA—both linked to inflammation and hormonal disruption. But we can lower how much we take in and help our bodies clear what they don’t need. Here are 5 simple ways to reduce exposure: 1. Use glass, stainless steel, or ceramic instead of plastic for hot food and drinks. 2. Don’t microwave in plastic; heat breaks it down faster. 3. Drink filtered water instead of bottled. 4. Eat fiber to support digestion. 5. Choose antioxidant-rich foods like broccoli and green tea to help buffer stress on the body. @functionhealth offers testing that shows how your body responds to environmental toxins and reveals the impact of hidden exposures like PFAS and BPA from plastics.
Cut the 6 tomatoes with the sharp knife🔪✨ @michaeltchao #knife #sharpening #sharpener #asmr
17.8M
209K
204
7mo ago
michaeltchao
Cut the 6 tomatoes with the sharp knife🔪✨ @michaeltchao #knife #sharpening #sharpener #asmr
JAPANESE GLASSWARE I love this glass from @fablehome They’re super thin, nice to drink from, and significantly stronger than traditional glass. Not an ad, just sharing products I love. Nice stuff!
10.2M
525K
1.76K
8mo ago
michaeltchao
JAPANESE GLASSWARE I love this glass from @fablehome They’re super thin, nice to drink from, and significantly stronger than traditional glass. Not an ad, just sharing products I love. Nice stuff!
RAMEN EGGS [👇🏼2x RECIPE] One of my favourite ways to prepare eggs! Marinade: -1 part @sanjtamari tamari -1 part mirin -3 parts water Method: -pierce eggs -boil eggs for 6:30 min -once eggs are cooked, add to ice/cold water bath -peel eggs, and add to marinade and refrigerate **** GYUDON (BEEF BOWL) Ingredients: - 2 small onions sliced (north to south) - 300g sliced beef - 3 tbsp mirin - 3 tbsp sake - 3 tbsp low sodium @sanjtamari - 1.5 tsp honey - 3/4 cup dashi (I used hondashi - instant dashi) - 0.5 tsp grated ginger Garnish with: - Scallions - Benishoga (pickled ginger) - Pickled Onions - furikake - togarashi - sesame seeds 1. Slice onions, prep scallions 2. Mix sauce ingredients and whisk well, mirin, sake, tamari, honey, dashi 3. Add onions to a pot, add sauce mixture, and bring to a simmer - around medium heat 4. simmer onions for about 3-4 minutes, or until onions start to go translucent 5. Add sliced beef, simmer until cooked through (~1 min) 6. Serve over rice, garnish with optional toppings.
8.50M
290K
1.24K
6mo ago
michaeltchao
RAMEN EGGS [👇🏼2x RECIPE] One of my favourite ways to prepare eggs! Marinade: -1 part @sanjtamari tamari -1 part mirin -3 parts water Method: -pierce eggs -boil eggs for 6:30 min -once eggs are cooked, add to ice/cold water bath -peel eggs, and add to marinade and refrigerate **** GYUDON (BEEF BOWL) Ingredients: - 2 small onions sliced (north to south) - 300g sliced beef - 3 tbsp mirin - 3 tbsp sake - 3 tbsp low sodium @sanjtamari - 1.5 tsp honey - 3/4 cup dashi (I used hondashi - instant dashi) - 0.5 tsp grated ginger Garnish with: - Scallions - Benishoga (pickled ginger) - Pickled Onions - furikake - togarashi - sesame seeds 1. Slice onions, prep scallions 2. Mix sauce ingredients and whisk well, mirin, sake, tamari, honey, dashi 3. Add onions to a pot, add sauce mixture, and bring to a simmer - around medium heat 4. simmer onions for about 3-4 minutes, or until onions start to go translucent 5. Add sliced beef, simmer until cooked through (~1 min) 6. Serve over rice, garnish with optional toppings.
WATER FOR CHIA SEEDS?
6.64M
180K
375
6mo ago
michaeltchao
WATER FOR CHIA SEEDS?
Does it matter how you slice an onion? 🧅 @michaeltchao says YES. Come back tomorrow to get to know our final 2026 Hot Lister 🔥 #FNHotList
6.01M
223K
437
4mo ago
michaeltchao
Does it matter how you slice an onion? 🧅 @michaeltchao says YES. Come back tomorrow to get to know our final 2026 Hot Lister 🔥 #FNHotList
CRISPY BRUSSELS SPROUTS [👇🏼2 RECIPES + NOTES] - In order to make Extra crispy sprouts, they need to be as dry as possible. If you wash your sprouts, either do it well in advance so there is time to air dry / use salad spinner / pat dry - Brussels sprouts benefit when they’re fully coated/saturated with oil before roasting, especially the inner-side. Using a mixing bowl helps with even coating. Big time! - CONVECTION bake if you have it! Air Frying is a fancy word for convection cooking - cooking with hot circulating air. This will make for a crispier sprout 👌🏼 - IMO, it’s better to underdress than overdress sprouts. Start with a little bit of dressing, mix well and coat sprouts. Taste and add more dressing if needed Method: - 25-30 Brussels Sprouts, halved - season with salt and pepper and a generous coat of olive oil - Bake @ 425 def F on convection, 450 if you don’t have convection ~18-20 minutes. Lemon Parmesan Dressing: - 1 tbsp lemon juice - 2 tbsp grated parmesan - 2 tbsp olive oil - 2 tbsp Dijon mustard - Salt - Pepper Tamari Tahini Dressing: - 2 tbsp tahini - 1 tbsp @sanjtamari tamari (I used 25% reduced sodium) - 1 tsp maple syrup - 1 tsp lemon juice
5.84M
106K
544
9mo ago
michaeltchao
CRISPY BRUSSELS SPROUTS [👇🏼2 RECIPES + NOTES] - In order to make Extra crispy sprouts, they need to be as dry as possible. If you wash your sprouts, either do it well in advance so there is time to air dry / use salad spinner / pat dry - Brussels sprouts benefit when they’re fully coated/saturated with oil before roasting, especially the inner-side. Using a mixing bowl helps with even coating. Big time! - CONVECTION bake if you have it! Air Frying is a fancy word for convection cooking - cooking with hot circulating air. This will make for a crispier sprout 👌🏼 - IMO, it’s better to underdress than overdress sprouts. Start with a little bit of dressing, mix well and coat sprouts. Taste and add more dressing if needed Method: - 25-30 Brussels Sprouts, halved - season with salt and pepper and a generous coat of olive oil - Bake @ 425 def F on convection, 450 if you don’t have convection ~18-20 minutes. Lemon Parmesan Dressing: - 1 tbsp lemon juice - 2 tbsp grated parmesan - 2 tbsp olive oil - 2 tbsp Dijon mustard - Salt - Pepper Tamari Tahini Dressing: - 2 tbsp tahini - 1 tbsp @sanjtamari tamari (I used 25% reduced sodium) - 1 tsp maple syrup - 1 tsp lemon juice
SESAME MILL Really useful tool! Premilled sesame loses a lot of the flavour and aroma if pre milled! Just like whole vs pre-ground pepper!
5.68M
200K
908
9mo ago
michaeltchao
SESAME MILL Really useful tool! Premilled sesame loses a lot of the flavour and aroma if pre milled! Just like whole vs pre-ground pepper!
CHIA SEEDS? -Absorbs lots of water � -Forms a gel that slows digestion and flattens glucose spikes -Packed with soluble fiber, great for gut health and fullness -Rich in plant-based omega-3s (ALA) -Good source of calcium, magnesium, and antioxidants -Support hydration — think: edible water reservoir -Super versatile: toss in smoothies, oats, pudding, or drinks
4.90M
103K
458
11mo ago
michaeltchao
CHIA SEEDS? -Absorbs lots of water � -Forms a gel that slows digestion and flattens glucose spikes -Packed with soluble fiber, great for gut health and fullness -Rich in plant-based omega-3s (ALA) -Good source of calcium, magnesium, and antioxidants -Support hydration — think: edible water reservoir -Super versatile: toss in smoothies, oats, pudding, or drinks
WORLD’S FIRST ULTRASONIC CHEF’S KNIFE Went to Seattle for a quick visit and coincidentally connected with @seattlefoodgeek on his launch day of his new project! Super fun to meet Scott and hear his story about how he made his vision come to life! 📸 @richardmaxton
4.32M
70.7K
2.34K
9mo ago
michaeltchao
WORLD’S FIRST ULTRASONIC CHEF’S KNIFE Went to Seattle for a quick visit and coincidentally connected with @seattlefoodgeek on his launch day of his new project! Super fun to meet Scott and hear his story about how he made his vision come to life! 📸 @richardmaxton
EGG YOLK POSITION?🍳 Egg yolks can break when they smack the pan during a flip. I like to move the yolk closer to the edge = shorter arc, softer landing, yolk stays intact
4.15M
76.5K
1.00K
12mo ago
michaeltchao
EGG YOLK POSITION?🍳 Egg yolks can break when they smack the pan during a flip. I like to move the yolk closer to the edge = shorter arc, softer landing, yolk stays intact
11 ITEMS FROM JAPAN Picked up some good for the pantry and the kitchen! 1. Stainless grater 2. Ceramic sesame mill from 3. Golden sesame seeds 4. Premium sesame oil from Kyoto ~$9 CAD 5. Hon Mirin (true Mirin) 6. ERROR it's Ichimi Togarashi*** single pepper 7. Sansho Powder from Wakayama 8. Katsuobushi and Kombu 9. Katsuobushi box grater 10. Mesh strainer 11. Noodle strainer
4.13M
151K
594
7mo ago
michaeltchao
11 ITEMS FROM JAPAN Picked up some good for the pantry and the kitchen! 1. Stainless grater 2. Ceramic sesame mill from 3. Golden sesame seeds 4. Premium sesame oil from Kyoto ~$9 CAD 5. Hon Mirin (true Mirin) 6. ERROR it's Ichimi Togarashi*** single pepper 7. Sansho Powder from Wakayama 8. Katsuobushi and Kombu 9. Katsuobushi box grater 10. Mesh strainer 11. Noodle strainer
FILLETING A SALMON A master at work. @stjeans is a seafood cannery based in Nanaimo, BC - they fillet, smoke, and can wild Pacific fish caught right here on the BC coast. @eatdrinkbuybc @stjeans
4.10M
44.3K
735
8mo ago
michaeltchao
FILLETING A SALMON A master at work. @stjeans is a seafood cannery based in Nanaimo, BC - they fillet, smoke, and can wild Pacific fish caught right here on the BC coast. @eatdrinkbuybc @stjeans
WECK JARS Reducing unnecessary exposure to microplastics with intentional replacements to glass jars with a similar form factor
3.77M
162K
904
5mo ago
michaeltchao
WECK JARS Reducing unnecessary exposure to microplastics with intentional replacements to glass jars with a similar form factor
PERFECT EGG PAN??🍳 I’ve been on the hunt for the perfect egg pan, and so I reached out to @stratacookware and asked if I could test out one of their pans. They #gifted me an 8” pan, which is the ideal size I like for 3 large eggs. Lots of features I liked: ✅ lightweight - I like to slide my eggs off the pan on to the plate. Cast iron is far too heavy for this ✅ aluminum core - this heats up much faster that straight carbon steel. Faster and more consistent ✅ non-stick/non-toxic surface - naturally stick resistant. ✅ warp resistance - huge plus for smooth top cooking surfaces. Will be testing this all year! Super excited for it. **** UPDATE: Anyone looking to try one, Strata set up a code “Tchao10” for 10% off
3.41M
140K
680
8mo ago
michaeltchao
PERFECT EGG PAN??🍳 I’ve been on the hunt for the perfect egg pan, and so I reached out to @stratacookware and asked if I could test out one of their pans. They #gifted me an 8” pan, which is the ideal size I like for 3 large eggs. Lots of features I liked: ✅ lightweight - I like to slide my eggs off the pan on to the plate. Cast iron is far too heavy for this ✅ aluminum core - this heats up much faster that straight carbon steel. Faster and more consistent ✅ non-stick/non-toxic surface - naturally stick resistant. ✅ warp resistance - huge plus for smooth top cooking surfaces. Will be testing this all year! Super excited for it. **** UPDATE: Anyone looking to try one, Strata set up a code “Tchao10” for 10% off
SUPER CRISPY POTATOES + BRAVAS SAUCE This potato cooking technique is so key, and I love using this types of potatoes for hashes, fancy brunch or breakfasts, any time you want a super crispy potato. I learned this lesson from @kenjilopezalt from his video on @seriouseats on YouTube. For the full ratio, check out the recipe on the YouTube video. Let me know if you want it and I can DM the link to the video ingredients: water, salt, baking soda, potatoes Notes: -I used Yukon gold potatoes, russets also work nicely -boiling potatoes will release some of the moisture from the potato which is what we want, before we bake em -I added microplaned Parmesan cheese, this is optional, but it’s more flavour and more surface area that can potentially crisp up -Baked in the oven at 425°F (convection on) - this circulates hot air better PATATAS BRAVAS SAUCE [👇🏼RECIPE] My non-traditional spin on a bravas sauce. I’m using korean gochugaru as the source of heat, it’s mild, slightly sweet and smokey, and plays well with the spanish paprika. Feel free to add more chilli flakes or powder to your own liking. 1.5 tbsp neutral oil (I use avocado oil) 3 cloves of garlic (minced) 1 tsp sweet smoked paprika 1 tsp gochugaru (korean chilli powder) 2 tbsp tomato paste 3-4 oz water a dollup of mayo (optional - I used avocado oil mayo) 1/2 tsp salt to taste 1 tsp apple cider vinegar Method: 1. on medium heat, sweat the garlic in neutral oil (20 seconds) 2. add paprika and gochugaru and coat evenly into the oil (20 seconds) 3. add tomato paste, mix evenly and cook out tomato sauce. Move frequently to prevent burning 4. add water, incorporate evenly into the sauce 5. season with salt 6. remove from heat and cool to room temp 7. once cooled, add apple cider vinegar, and mayo, and mix thoroughly
3.40M
79.0K
649
8mo ago
michaeltchao
SUPER CRISPY POTATOES + BRAVAS SAUCE This potato cooking technique is so key, and I love using this types of potatoes for hashes, fancy brunch or breakfasts, any time you want a super crispy potato. I learned this lesson from @kenjilopezalt from his video on @seriouseats on YouTube. For the full ratio, check out the recipe on the YouTube video. Let me know if you want it and I can DM the link to the video ingredients: water, salt, baking soda, potatoes Notes: -I used Yukon gold potatoes, russets also work nicely -boiling potatoes will release some of the moisture from the potato which is what we want, before we bake em -I added microplaned Parmesan cheese, this is optional, but it’s more flavour and more surface area that can potentially crisp up -Baked in the oven at 425°F (convection on) - this circulates hot air better PATATAS BRAVAS SAUCE [👇🏼RECIPE] My non-traditional spin on a bravas sauce. I’m using korean gochugaru as the source of heat, it’s mild, slightly sweet and smokey, and plays well with the spanish paprika. Feel free to add more chilli flakes or powder to your own liking. 1.5 tbsp neutral oil (I use avocado oil) 3 cloves of garlic (minced) 1 tsp sweet smoked paprika 1 tsp gochugaru (korean chilli powder) 2 tbsp tomato paste 3-4 oz water a dollup of mayo (optional - I used avocado oil mayo) 1/2 tsp salt to taste 1 tsp apple cider vinegar Method: 1. on medium heat, sweat the garlic in neutral oil (20 seconds) 2. add paprika and gochugaru and coat evenly into the oil (20 seconds) 3. add tomato paste, mix evenly and cook out tomato sauce. Move frequently to prevent burning 4. add water, incorporate evenly into the sauce 5. season with salt 6. remove from heat and cool to room temp 7. once cooled, add apple cider vinegar, and mayo, and mix thoroughly
5 KNIFE CUTS [part 4] Practical knife skills at home
3.33M
69.8K
178
8mo ago
michaeltchao
5 KNIFE CUTS [part 4] Practical knife skills at home
WHEN TO ADD PARMESAN? In cooking I think it’s always good to learn what NOT to do. When it comes to Parmesan, I like to add it to the pan when it is removed from the heat! Otherwise it sticks to the pan and makes a gunky mess, and doesn’t incorporate into the pasta sauce.
3.28M
57.5K
256
6mo ago
michaeltchao
WHEN TO ADD PARMESAN? In cooking I think it’s always good to learn what NOT to do. When it comes to Parmesan, I like to add it to the pan when it is removed from the heat! Otherwise it sticks to the pan and makes a gunky mess, and doesn’t incorporate into the pasta sauce.
EGG YOLK POSITION?🍳 Egg yolks can break when they smack the pan during a flip. I like to move the yolk closer to the edge = shorter arc for a softer landing
2.86M
56.8K
1.13K
5mo ago
michaeltchao
EGG YOLK POSITION?🍳 Egg yolks can break when they smack the pan during a flip. I like to move the yolk closer to the edge = shorter arc for a softer landing

Michael Tchao (@michaeltchao) Instagram Stats & Analytics

Michael Tchao (@michaeltchao) has 938K Instagram followers with a 2.03% engagement rate over the past 12 months. Across 149 posts, Michael Tchao received 6.26M total likes and 309M impressions, averaging 42.0K likes per post. This page tracks Michael Tchao's performance metrics, top content, and engagement trends — updated daily.

Michael Tchao (@michaeltchao) Instagram Analytics FAQ

How many Instagram followers does Michael Tchao have?+
Michael Tchao (@michaeltchao) has 938K Instagram followers as of July 2026.
What is Michael Tchao's Instagram engagement rate?+
Michael Tchao's Instagram engagement rate is 2.03% over the last 12 months, based on 149 posts.
How many likes does Michael Tchao get on Instagram?+
Michael Tchao received 6.26M total likes across 149 posts in the last 12 months, averaging 42.0K likes per post.
How many Instagram impressions does Michael Tchao get?+
Michael Tchao's Instagram content generated 309M total impressions over the last 12 months.