Meet Nik Sharma, founder of the A Brown Table blog, a two-time cookbook author and a contributor to major publications including The New York Times, The San Francisco Chronicle and Serious Eats. In this episode, Nik and host Kelly discuss:
- How Nik leveraged his training in molecular biology to build a career in food.
- The influence of growing up in Bombay, India on his approach to flavors and cooking.
- His latest cookbook, The Flavor Equation, which explores the science behind how we perceive and enjoy food.
- Practical ways he applies scientific thinking to minimize food waste in the kitchen.
- What he serves at his Thanksgiving table, including a sweet potato pie made with a surprise ingredient.
Show Guest
Nik Sharma
Nik Sharma is a molecular biologist–turned–cookbook author, food photographer and columnist for Serious Eats who also contributes to The New York Times Cooking. Previously he wrote about food for The San Francisco Chronicle. His debut cookbook, Season: Big Flavors, Beautiful Food, was recognized by the James Beard Foundation and the International Association of Culinary Professionals and was named among the year’s best cookbooks by a number of national outlets. Nik lives in Los Angeles and writes the award-winning blog A Brown Table.
Resources From This Episode
A Brown Table Blog
Season: Big Flavors, Beautiful Food
The Flavor Equation
