Flavor Files +

The Ultimate Thanksgiving Menu Is Here

My Top Mains, Sides, and Desserts + A New Sweet Potato Recipe You’ll Love

Nov 23 •

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.

Nov 9 •

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 •

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 •

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

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

Sep 14 •

The Sweet Science of Corn: From Fields to Flavor

It starts the way so many things in summer do, with a flash of sweetness that is gone almost before you have tasted it.

Aug 31 •

Poulet Sauté au Vinaigre, Noyaux, and the Culinary Elegance of Acids

Why acidity transforms flavor, tenderizes meats, and reveals hidden aromas

Aug 17 •

Smoked, Mashed, and Magical: Baingan Bharta

Here’s a collection of smart, science-backed kitchen hacks for cooking with eggplant—whether you're roasting, frying, grilling, or storing them.

Aug 3 •

Live Chat: Nik Sharma & Sami Tamimi

We chat about Sami’s soulful new book Boustany, the dishes that sustain him, and the lived beauty of Palestine—stories of resilience, joy, and…

Jul 28 •

and

55:57

Apricots, But Make It Science, Nostalgia, and a Cake You’ll Probably Gatekeep

Including enzyme hacks, natural pectin tips, and A JAM that makes your fridge feel like a vacation.

Jul 20 •

Bonus Video: Master Tandoori Lamb with Me!

Watch me show how easy it is to cook this restaurant-worthy recipe at home.

Jul 9 •

0:35

Tandoori Isn’t a Spice Blend

Everything you need to know about tandoori marinades—plus the lamb recipe I make when I want people to hover.

Jul 6 •

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