Nik Sharma | Food Science

You’ve been cooking with us for years, now see what’s happening behind the scenes. In our new @netflix show, In the Test Kitchen, @lan_cooks , @bryanroof , @lideylikes , and @abrowntable share the culture, science, and stories behind the foods we love and the recipes you can’t get enough of.

Ever wondered why Sichuan food makes your tongue tingle? ⚡ We get into it (and much more) in the very first episode of my new show Flavor Forward with Nik Sharma @testkitchen . Full episode is live on YouTube now — come watch with me! New episodes drop every Sunday. (Link in my bio)

Ever wonder why fresh ginger gets stringy when grated and shriveled on storage ? 🧑🏽‍🔬 Here’s the science-backed hack I live by: freeze it. Locks in the flavor, grates like a dream. You’ll never go back. Have you tried freezing your ginger? Let me know — or tag a friend who needs this! 👇🏽 #FoodScience #KitchenHack #CookingTips #FlavorForward

New @testkitchen Spring on a plate. Raw asparagus gets shaved thin, so it stays crisp, tender without any cooking and it pairs beautifully with cucumber, edamame, and crispy prosciutto. Fell throughout, a lemon coriander vinaigrette to tie it all together. It’s satisfying and easy to put together and it makes me very excited! Comment ATK and I’ll send you the link to the recipe.

This week, Flavor Forward was nominated for a James Beard Award, and I’ve been thinking a lot about the quiet years before any of this existed. Back when I was teaching myself food photography with a tiny point-and-shoot camera, balancing bowls near windows for light, scribbling recipes into notebooks, and testing cakes while my pets caused absolute chaos in the kitchen around me. Most of it honestly wasn’t very good. But I loved the process of figuring it out. Over time, those small daily acts of curiosity — testing recipes, learning technique, asking why ingredients behave the way they do — slowly became the foundation for everything I get to do now. Flavor Forward started as an experiment rooted in that same feeling: that food science, storytelling, and curiosity could still feel warm, joyful, and personal. I’m incredibly grateful to the entire team at @testkitchen , to everyone who believed in the show, and to all of you who have cooked, watched, read, subscribed, commented, and supported my work over the years. Truly. Thank you. I shared more reflections, along with this week’s recipes and food science notes, in today’s newsletter. Comment “forward” and I’ll send it to you ❤️

From lab to kitchen and now @testkitchen catwalking 🥗 This episode of IN THE TEST KITCHEN is all about salads, so naturally I treated the kitchen aisle like Fashion Week because all salads are GLAM! @lan_cooks @bryanroof @lideylikes One thing about me: if there’s a chance to discuss emulsions and dress up, I will take it. Now out on @netflixpodcasts Stylist | @styledbyambika Outfit | @mavrans Hair + Makeup | @rosiecheeks617

I never know how to write something like this without expressing my emotions chaotically. I’m so happy to hear that my science cooking show FLAVOR FORWARD on YouTube is nominated for a @beardfoundation @testkitchen What a way to start the day as we’re currently filming season 2 here in Boston. And yes, I’m crying!

That “blueberry” taste in muffin mixes? It's not real blueberries. Now in IN THE TEST KITCHEN @netflixpodcasts @testkitchen Stylist | @styledbyambika Shirt | @theragaman Jeans | @scotch_soda Boots | @burberry Hair and Makeup | @rosiecheeks617

Another year around the sun ✨🎂 I’m feeling really grateful for the people who fill my life—Michael, the kids, family, and friends and for all the quiet, everyday moments that made this year so special. A lot changed this year, in ways I’m still taking in. Thank you for being here with me 🙏🏾💕

The geometry of your groceries. It’s all about the “bend.” Whether a fat is solid or liquid depends entirely on its molecular structure. But the real reason chefs love it? Those molecules are built to trap flavor in a way water never could. That’s why chicken fat tastes like chicken, and olive oil tastes like olives. Hungry for more? Watch the full “Science of Fat” episode on Flavor Forward @testkitchen at the link in my bio! 🔗 #scienceofcooking #foodscience #chefsecrets #cooking101 #moleculargastronomy kitchentips

You’ve been thinking about that the wrong way. It’s not only richness or texture. Fat carries and shapes flavor. Season two of Flavor Forward starts here. Watch the full episode now @testkitchen (link in bio)

Drop a mustard seed in the pan—if it sizzles, you're ready to cook. This Indian technique is just one of the tips @abrowntable shares in the new season of Flavor Forward. In the season premiere, he unpacks what chefs really mean when they say “fat is flavor.” Now streaming on the ATK YouTube channel.