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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 turned his on-the-side hobby into a full-time career. (© Nik Sharma) The book’s many research-based t...

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, why our grandmother’s or favourite aunt’s food tastes the way it does. What are those simple elem...

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. Their diversity expands continents and demographics. The hopes and dreams of the AAPI community are...

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, combining his knowledge of chemistry with the mysteries of flavour pairings. The popular food columnis...

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 Sharma's The Flavor Equation delves into the science of cooking Back to video Flavour is more than the interplay of just two sen...