Winner of The Golden Poppy Book Awards + A Best Cookbook of 2023
by Eater, The WSJ, Food and Wine, bon Appetit, Epicurious, Delicious, Harpers Bazar, and Many more
Hi, I'm Nik Sharma.
I’m a molecular biologist turned two-time James Beard finalist, best-selling cookbook author, photographer, and columnist. I left my career in research to pursue my love of cooking. I’m passionate about understanding how to use flavor in the kitchen and I do this through my recipes and exploring the intersection of science and culture in food.