Water-based cooking: the new TikTok trend intriguing internet users

20 November 2025

On TikTok, a wave of videos spotlights almost-dry skillets and gently simmering pots: here, people cook with water instead of oil. An old practice with new fervor—and the promise of lighter, moister plates. Nutrition experts like Kristy del Coro and dietitian-influencer Michelle Davenport also see health angles, from advanced glycation end-products to the Maillard reaction. Here are the methods, comparisons, and practical ideas to make it part of everyday cooking—from hard-boiled eggs to soups to blanched vegetables.

When TikTok seizes on water-based cooking

In recent weeks, a culinary trend has been intriguing—and winning over—users on TikTok: water-based cooking. This approach, which largely swaps fats for water during cooking, is enjoying a revival thanks to creators like Michelle Davenport, a dietitian active on the platform. The sleek look of the videos, the simplicity of the techniques, and the promise of lighter dishes explain the rapid buzz, with demos racking up millions of views.

Understanding water-based cooking

The idea draws on classic techniques: poach, boil, steam, or glaze vegetables with water rather than butter or oil. These methods favor a more “natural” expression of the ingredients, limiting browning and crust formation tied to fats or very high heat. Fans point to cleaner flavors and tender textures.

Nothing revolutionary: these practices appear across many culinary traditions, especially in Asian cuisines. Supercharged by short, instructional formats, they’ve gone viral; even a simple steamed egg or vegetables, or a water glaze, can spark big engagement and enthusiastic reactions.

Are there real health benefits?

According to nutritionists like Kristy del Coro, M.S., R.D., cutting back on fats during cooking lowers overall calorie intake and can help improve your lipid profile. What’s more, a study in Cell Reports Medicine highlights how water-based cooking can reduce advanced glycation end-products (AGEs)—compounds linked to premature aging and certain chronic diseases—compared with very high-heat dry methods.

This approach doesn’t mean skipping quality fats, which help your body absorb vitamins A, D, E, and K and keep it running smoothly. The goal is to balance lightness with sound nutrition—for example, adding a small amount of good oil at the end.

Bring this trend into your kitchen

You don’t need to overhaul your routine to adopt these techniques; a few tweaks are enough to preserve nutrients and flavor:

Poach meats, fish, or vegetables in homemade broths or infused ones (herbs, citrus zest, ginger) to deepen flavor naturally.
Favor steaming for delicate foods (broccoli, spinach, fish) to limit the loss of heat-sensitive vitamins.
Deglaze with water or broth to make a light sauce, then build flavor with fresh herbs, lemon, or spices.
Finish with a drizzle of quality oil after cooking for aroma and micronutrients, without weighing the dish down.

Quick ideas: a poached egg on a crisp salad; water-glazed vegetables alongside fish; steamed tofu with ginger and scallions, brightened with a splash of light soy sauce.

A trend that doesn’t skimp on flavor

Beyond its made-for-short-video appeal, this style delivers lighter dishes that spotlight the ingredients’ inherent quality. The goal isn’t to ban fat, but to experiment with water-based techniques and then fine-tune with targeted seasonings, combining clear, bright flavors with nutritional balance.