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/PRNewswire/ -- Transform, the premier ecosystem connecting people-driven leaders, entrepreneurs, and investors to shape the future of work, is pleased to...

LinkedIn is launching a business-oriented podcast network today which will feature high-profile creators and entrepreneurs. 

Meet SEJ member and volunteer Parimal Rohit! Parimal is a veteran journalist who is currently the Commercial Real Estate Reporter at Austin Business Journal. Prior to joining ABJ, he was the editor of The Log, a twice-a-month newspaper covering Southern California's and Northern Mexico's maritime and environmental spaces. Throughout his career, Parimal has also covered the Los

The molecular gastronomy revolution of the 2000s was a huge win for chemistry and its relationship with the public – it made our science relatable, accessible and relevant like few other things could, and it showed that science and art are not mutually exclusive. I think a strong understanding of this is also key to a good food science book. Although it has its highlights, The Flavor Equation doesn’t really get it right. Ultimately, it feels like the reluctant love child of a bizarre schoo...

The Flavor Equation, in which Sharma guides readers through an explanation of the science of taste. “I wanted to write a cookbook where cooking felt accessible to people, but also I wanted to tell them, ‘This is why we crave certain things and this is why we appreciate certain flavors, tastes, textures and all that stuff,’” Sharma says. “It’s basically the marriage of my two careers in science and in cooking.” Currently a freelance food writer and cookbook author, Nik Sharma turne...

Nik Sharma   The food writer-photographer marries his training as a molecular biologist with his experience as a cook Los Angeles-based Nik Sharma effortlessly dons the hats of food writer, photographer and scientist. A captivating blend of Blumenthalian gastronomy and (Sanjeev) Kapooresque simplicity, Sharma’s food creations are based on one philosophy — flavour comes first. With his new cookbook, The Flavor Equation , he has invested in trying to understand, and helping us understand, w...

ABC News Turn on desktop notifications for breaking stories about interest? OffOn Malala Yousafzai and more nominate those who are making history in our world. • 309 min read ABC News Photo Illustration Asian American and Pacific Islander Heritage Month celebrates the contributions of one of the fastest-growing groups of people living in the United States. Asian Americans and Pacific Islanders contain multitudes. They are a global community with a homegrown and unique perspective on America....

Science and spices go hand-in-hand for LA chef Nik Sharma Science and spices go hand-in-hand for LA chef Nik Sharma Ishani Duttagupta | TIMESOFINDIA.COM | Apr 13, 2021, 18:18 IST Nik Sharma Los Angeles-based food writer, photographer and cookbook author Nik Sharma had moved to the US from Mumbai to study molecular genetics. Although he transitioned to a career in food and beverages from science, his new book, The Flavor Equation, goes behind the recipes to investigate the science of taste, co...

Article content The communal clanging of pestles pounding mortars, the scent of toasted seeds, the warmth of a savoury broth and the intensity of an experience shared with a dining room full of strangers. Appropriately named “Bonding,” this particular course was an interlude during a lunch at Mugaritz in the Basque Country, but the memory was a lasting one. We apologize, but this video has failed to load. Try refreshing your browser. Connecting the dots: Nik Sharmas The Flavor Equation del...