Listen to this, just for Nik and his enthusiasm for The Maharaja Mac :)

I’m on a new show called IN THE TEST KITCHEN on @netflix.com with my pals from @americastestkitchen.com we break down the stories and the science and go behind the scenes to look at the messy fun work that goes into the creation of recipes

This book has lived with me since 2019. Years of thinking about nature, science, and cooking—and how they come together through flavor. I’m proud to finally share the cover with you. More soon. @chroniclebooks.bsky.social

It's always a special time when I get to go on @splendidtable.org and share my love for all things flavor.

When the Moon Hits Your Eye shows up on this list from @sciam.bsky.social, which absolutely delights me, come see what else made the list www.scientificamerican.com/article/scie...

I am so happy and beyond the moon to share that my show, Flavor Forward on @americastestkitchen.com has been renewed for a second season. Thank you all for watching, sharing, and sending so much love. It truly means everything and the best holiday surprise I could have ever imagined 💕🙏🏽

An experimental gene-editing treatment shows promise for permanently lowering levels of cholesterol and triglycerides, possibly helping cut the risk for heart disease. n.pr/4hPhrQp

👀

Ever wonder how to get tandoori-style smoky salmon without a tandoor? 
I use the oven’s broiler to mimic that char but the secret isn’t just heat, it’s chemistry. A quick baking-soda brine changes the salmon’s surface pH, tightening proteins just enough to keep it juicy under high heat.

A love letter to lemons in the latest episode of FLAVOR FORWARD

I’d never eaten a Rice Krispies Treat until @americastestkitchen.com asked me to participate in this challenge. My entry a Chinese 5-spice and Pineapple loaded RKT

Can canned beans really taste this good? Watch Episode 2 of Flavor Forward @testkitchen and see for yourself. We’re just getting started — thank you all for the amazing response! This one’s all about Calabrian chiles, my go-to for smoky heat. Show it some love!

The One Important Rule about Black Pepper Check out Episode 1 of Flavor Forward @americastestkitchen.com youtu.be/l9iBV7mKh0w

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.