Archive - The Flavor Files

One Big Finale: Flavor, Science, and a Sweet Goodbye

Wrapping up my cookbook, the Flavor Forward finale, and a few new experiments from the kitchen.

20 hrs ago •

The America's Test Kitchen Guest That Surprised Me!

A secret guest, fiery Chicken 65, and a deep dive into the science of spice—watch it now on Flavor Forward.

Nov 2 •

October 2025

Smoke, Spice, and the Science of Flavor

This week’s menu: the chemistry of color, the magic of salt, and the spice blend I can’t stop using.

Oct 26 •

Luck, Light, and a Little Lemon

A Sunday spent treasure-hunting, a lemony one-pan dinner, and diving into fall’s most flavorful new reads

Oct 19 •

What Happens When Gochujang Crashes an Italian Dinner Party?

The pasta sauce I didn’t expect to fall in love with — and a deeper look into the creative recipe creation process.

Oct 12 •

Meet the “Red Gold” of Southern Italy

Calabrian chiles star in this week’s Flavor Forward Romesco Bean Stew, alongside 10 recipes to cook in October

Oct 5 •

September 2025

Hypothesis: Dreams Do Come True

How I went from watching America’s Test Kitchen in the lab to hosting my own show, Flavor Forward.

Sep 28 •

Live Chat: Nik Sharma & Hetty McKinnon

Talking all things Linger: Hetty’s fearless take on salads—their stories, their rules, and yes, even diva salads and hangover salads.

Sep 22 •

and

Hetty Lui McKinnon

1:04:51

Falling for Vegetables, Hetty McKinnon Style

A closer look at her new book, a dill-lifted cauliflower dish, and my secret kitchen weapon when prepping greens and veggies.

Sep 21 •

This Sunday: Come Linger with Me & Hetty McKinnon on Substack Live

Join me as I host Hetty this Sunday for a special Substack Live!

Sep 17 •

Never Eat a Sad Salad Again: My Science-Backed Tricks

How I Store Salads (and Keep Them from Going Sad and Soggy)

Sep 14 •

From My Garden to Tony Tan’s Kitchen: Flavors of the Season

Meet a master of Asian cuisine — and cook his Beef Rendang and Pineapple Fried Rice at home

Sep 7 •

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