The Flavor Files

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🧪 Why Your Silicone Spatula Stinks (and What to Do About It)
Plus: A Caramel-Crusted Burmese Semolina Cake You’ll Want to Bake Right Now
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Nik Sharma
🧂In Defense of Not Using Kosher Salt
Plus 3 New Recipes to Cook this Week
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Nik Sharma
Does Pasta Cooking Water Thicken The Sauce?
Hot Cross Buns, Vegan Hot Chocolate, March Recipe Digest, and more
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Nik Sharma
What is Basmati Rice and How to Cook it?
What Makes this Rice So Special and How to Make Jeera Pulao/Cumin Rice
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Nik Sharma
The Smart Cook’s Guide to Freezing Food (Without Ruining It)
How to freeze proteins, veggies, and flavor-packed sauces the right way—plus a smoky salsa macha and a weeknight dish you’ll crave again and again 🔥
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Nik Sharma
Los Angeles You Have My Heart/Extra-Virgin Olive Oil (Basil and Lemongrass) Chocolate Cake
2025 starts with a nightmare.
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Nik Sharma
Should You Refrigerate Your Tomato? The Answer Might Surprise You.
🍅 Tomato History, Genetics, And Some Sneak Peeks inside Veg-Table
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Nik Sharma
Weight Does Matter
An Experiment That Revealed Some Surprising Results
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Nik Sharma
How to Fry a French Fry
Saffron Risotto with Caramelized Fennel and Peas
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Nik Sharma
We Said Goodbye
Recipes for Mataar Paneer and My Italian Soppressata Salad Dressing
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Nik Sharma
Baking 101: Leavening Agents Explained
A detailed guide to leavening agents in baking and how they work.
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Nik Sharma
🍋How to Zest a Lemon and Caramelize a Cabbage 🐍
Caramelized Cabbage with Sichuan Vinaigrette
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Nik Sharma
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