Episode 1 of Flavor Forward dropped @americastestkitchen.com please give it some love youtu.be/l9iBV7mKh0w

I will always remember this moment. My show Flavor Forward is now out on @americastestkitchen.com New episodes drop every Sunday. 🎉🥰😭

From being rejected for years to getting to this moment and hosting my cooking-food science show is surreal! Check out Flavor Forward this Sunday, September 28. I’m so grateful to the incredible @americastestkitchen.com team and to all of you for being part of this journey from cookbooks to video💕🙏🏽

One of my favourite cookbook authors to follow

I’After months of filming, I can finally share: Flavor Forward with Nik Sharma. A show about flavor, science, and storytelling — and a milestone as the first Indian American and gay host @americastestkitchen.com Grateful to the brilliant team who made it possible. Premieres Sept 28 on ATK’s YouTube.

BREAKING: Asparagus is out here ruining bathroom vibes—and I wrote an entire newsletter about it. ✔️ Why your pee smells weird (or why you think it doesn’t)
✔️ The bizarre biochemistry of asparagusic acid
✔️ How to store asparagus so it doesn’t turn limp 
✔️ My ultimate Parmesan Asparagus riff

Happy Pride! I interviewed @johnbirdsall.bsky.social and Erik Piepenburg, authors of of two amazing books on queer food out today, about the queer life of everything from the Automat to Edna Lewis www.eater.com/2025/6/3/244...

Summer salad things🥰

Skimming through my undergraduate microbiology lab notebooks from India.

BTS filming Season 26 @americastestkitchen.com and I've come to the conclusion that I love glam🤣💅💕

Yum! I love Nik's food 👌

I’ve waited a long time to bring Indian dishes like this to @americastestkitchen.com and I couldn’t think of a better place to start than with Chicken 65. And yes… I ate the fried Thai chiles. All of them. No regrets. 😂

My new recipe for @americastestkitchen.com Calabrian Chile White Beans with Almond Pesto

Thanks to @niksharma.bsky.social , we’re big fans of glazing with a mixture of ketchup, sugar, pomegranate molasses, cayenne, and amchur. (From p. 167 of his first book, Season.) We’ve branched out a bit over the years, swapping the sour elements with tamarind concentrate, sumac, black lime, etc.

This week on living rent-free.

My cat playing games on You Tube

Is there a reason why cookbook publishers prefer describing ounces in fractions rather than decimals? Digital weighing scales report ounces in decimals.

The pasta recipe that vibrates plus everything you need to know about Sichuan peppercorns open.substack.com/pub/niksharm...

This week’s newsletter is from a marvelous cookbook, Umma that will make you weep and touch your soul. open.substack.com/pub/niksharm...

I'm back @americastestkitchen.com for tv rehearsals, cooking, and more!

Me and my children

Future Buddhas Hands

Thank you @smittenkitchen.bsky.social

Dear PR agencies: If your author can’t be bothered to follow or engage with the people you’re asking to promote their book, maybe don’t hit send just yet.

Same Temp. Different Results.🔥🍳 What cooks an egg faster—water or olive oil—if they’re both at 160°F (71°C)? The answer might surprise you… 👀 It’s all about heat capacity—and why chefs confit, poach, and slow-cook in oil.

Armenians love their meat, but they are also deeply religious (not me, tho), which means we've created loads of delicious meatless dishes for Lent and the 200-or-so other fasting days on the calendar. Topik, a potato, chickpea, and tahini dumpling, is one of the best of the best. Here's my recipe:

A soufflé pancake that I’m very proud of

The cover options for the Chinese edition of my cookbook, Veg-Table. which one do you like green or orange?

I wrote about people's unwillingness to pay for local journalism premium.suffolknews.co.uk/bury-st-edmu...

Vindaloo is derived from the Portuguese “carne vinha d’alhos” which refers to meat cooked in wine and garlic. (Goa was colonized the Portuguese) Vindaloo is traditionally made with a lot of vinegar and pork. Potatoes are not a part of this equation. “Indian” is not a language.

Cooking a beast of a feast.

If you don't want to spend time shucking oysters or need to do a large batch. Heat them in an oven at 400F/200C on a bed of salt. They should start opening within 8 mins. Transfer to ice and then pop the top off.

Writing with my boys

Blame Thor’s dad for the ‘d’ in ‘Wednesday.’ The day was named after Odin, also known as ‘Woden’ --> ‘Woden’s Day.’ Woden is the Norse equivalent of the Roman god Mercury. Mercury can be seen in the French/Spanish/Italian words for Wednesday: mercredi/miércoles/mercoledì.

“ #Fossilfuel producers continue to shapeshift to shirk responsibility and find new avenues for oil & gas. They’ve got their eyes on one: the #foodsystem.” We must make clear that #climateaction requires #food system action! writes @annalappe.bsky.social in @civileats.com #FuelToFork

My cat is very devoted to his tv shows.

1/3 A weighing scale in cooking is not only crucial for precision and reliability, but it also makes recipes more accessible to people all over the world. It’s extremely common outside the United States to use weighing scales (I grew up using a kitchen scale in India and didn’t use cup measures).

My newsletter is out and it's all about how I came to join America’s Test Kitchen and my experience so far. open.substack.com/pub/niksharm...

I’ve been holding onto this for months, and I’m thrilled to finally share with you that I’ve joined @americastestkitchen.com as Editor in Residence. It’s a dream come true, expect lots of food science, and recipes. Check out more here cooks.io/nik

Fab Thai Dinner at Luv2 Eat in LA. I had to go with mild heat levels because I was rightly warned that the heat level scale is higher here.

At first IDK why they were trying to sell me these but then 5 mins later the cat outfit seemed worth investing in.

It’s Pancake Tuesday, here’s what my mom makes every year, thin lacy Alle Belle pancakes stuffed with sweetened coconut. niksharmacooks.com/spiced-cocon...

Two of my favorite things coming together. Bags and food by Moschino

The only thing I need to add here is that this is damn delicious!

Gardening is more patience and perseverance so when these moments happen, it’s triumphant and joyful. My first Buddha’s hand Is ready to be picked

My curry leaf plant turned 5 today. It’s now taller than me.

Comparing and experimenting with some indoor smoking methods and the Breville smoking gun is so quick and efficient compared to the stove top!

Harvesting oranges to give to my friend as a little surprise.

I meant to post this earlier, another fab dinner in Boston at Chickadee