Hello Friends!
My Passion for Cooking: Where Science, History, and Flavor Meet
I’m endlessly fascinated by the science and history behind cooking. For me, it’s all about uncovering the secrets of flavor and mastering the techniques that make every dish extraordinary. The more we know, the smarter—and more adventurous—we become in the kitchen.
My journey into the world of food was anything but conventional. I started as a molecular biologist, spending long hours in a lab immersed in the intricate details of scientific research. At one point, while living in Washington, D.C., I even ventured into public policy studies, dreaming of influencing science and health policy on The Hill. But despite all the academic pursuits, something was missing. Each morning, I found myself less enthused about the lab and more captivated by a growing passion for something else entirely—food.
It all began during those endless stretches of waiting for experiments to finish. I stumbled upon the vibrant world of food blogs and quickly became hooked. Before I knew it, I was writing, developing recipes, and photographing dishes for my own blog, A Brown Table, which you now know as Nik Sharma Cooks. The more I immersed myself in the culinary world, the more alive I felt. Eventually, I packed my bags and moved to California, where I had the chance to stage at a patisserie—thanks to the sage advice of food writer David Lebovitz. It was there, surrounded by the aroma of freshly baked pastries, that I realized this was my true calling.
I’m thrilled to share my passion with you through The Flavor Files. This newsletter is all about exploring the intersection of science and cooking, helping you build more flavorful and exciting meals. Each week, you’ll dive into short essays on techniques, ingredients, and myth-busting, designed to empower you to become a more confident cook. Plus, you’ll get a weekly digest filled with recipes, cookbook recommendations, interviews with fellow food lovers, and much more.
Let’s embark on this delicious journey together!
Three Things About Me
I once tested a banana recipe for a cake recipe more than sixteen times. The cake turned out fantastic, but the consequence is that I can no longer see or handle the sight of bananas, especially the over-ripe ones. Sorry, there won’t be any banana recipes (or turnips, bitter melon, or doodhi - I loathe them for various reasons) here for a long time.
I love ice cream a lot. I don’t share it, but I will share the recipe.
My full name is Nikhil, but I go by Nik.
Since those early days, my culinary adventure has taken me on an incredible journey. I’ve had the privilege of being a food columnist for some of the most respected publications in the world, including The San Francisco Chronicle, The Guardian, Serious Eats, and Food52. My work has also appeared in the pages of The New York Times and The Washington Post.
Beyond columns, I’ve poured my heart into writing and photographing two best-selling cookbooks, Season, The Flavor Equation, and Veg-Table, and I’m currently working on a new one. My latest book, The Flavor Equation, dives deep into the fascinating world of flavor—exploring how Emotion, Sight, Sound, Mouthfeel, Aroma, and Taste unite to create unforgettable culinary experiences. My books, photography, and writing have been finalists and winners for the James Beard Foundation, The IACP, The Art of Eating Prize, and The British Guild of Food Writer Awards. Most recently, The Flavor Equation (German edition) won the silver medal at The Gastronomische Akademie Deutschlands eV.
But my approach to cooking goes beyond just writing recipes. I treat each recipe as an experiment, a chance to uncover the secrets of flavor and refine techniques that enhance taste and make cooking more efficient and enjoyable. I rigorously test every recipe until I’m absolutely confident that it will deliver on flavor and ease.
Whether you’re a seasoned cook or just starting out, my goal is to help you build delicious, time-saving recipes that make life in the kitchen a joy.
Why Subscribe?
You might be wondering, “Why should I subscribe?” The answer is simple: your support is what fuels my passion for creating this newsletter. As a free subscriber, you’ll enjoy a monthly newsletter packed with insights and, from time to time, bonus content that I’m sure you’ll love.
Why Upgrade to Paid?
Upgrading to a paid subscription is an incredible way to support my work and the team that helps bring it to life. By becoming a paid subscriber, you’ll eventually gain full access to my entire archive of old and new newsletters. Plus, you’ll be part of an exclusive community with perks like engaging in discussions, commenting on newsletters, receiving specially curated menus, getting early access to my books, and much more.
Your investment means the world to me. It allows me to continue writing, testing, and sharing the recipes and content you and I love. Thank you for considering joining me on this delicious journey!
Stay up-to-date
No need to worry about missing out—every fresh edition of The Flavor Files will land directly in your inbox, keeping you updated with the latest culinary inspiration. Do you prefer to read on the go? Download the Substack app, and you can savor each newsletter on your mobile device anytime, anywhere!
Join the Community of Flavor
I’m building a vibrant community of curious cooks and food lovers, and I’d love for you to participate! I hope you enjoy every moment here, exploring new ideas and flavors. But if the time comes when you need to step away (though I’d be sad to see you go), you can easily unsubscribe using the link at the bottom of each newsletter. Just know the door is always open, and you’re welcome back anytime!
Thank you for your love, support, and shared passion for delicious discoveries.
xx,
Nik
