Scientist, Author, PhOTOGRAPHER, FLAVOR-Obsessed StoryTELLER

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America's Test Kitchen

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The Guardian

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My Recent Recipes

Spatchcocked roast chicken served over kabocha squash and potatoes in a rich Thai red curry coconut sauce, garnished with Thai basil, cilantro, and sliced chiles

Sautéed spinach with garlic served in a dark ceramic bowl

Aloo Gobi: Indian potato and cauliflower stir-fry with turmeric, cumin, and fresh cilantro.

Pantry dinner with black-eyed peas served with tuna toast and olive oil

Chorizo and white bean soup in a bowl with crispy sausage and spinach, showing the science of flavor layering.

Orange marmalade bread pudding made with brioche, creamy custard, and citrus zest, baked until golden and served warm. A cozy, citrus-forward dessert

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Nik Sharma

Order your copy of the best-selling James Beard nominated cookbook, The Flavor Equation.