The Flavor Files
Nik Sharma, Hetty Lui McKinnon, Sami TamimiGet my weekly newsletter to unlock the secrets of food science and create more flavorful, effortless meals at home. I host the food science cooking show, Flavor Forward on America's Test Kitchen
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 150 | Subscribers | Read | niksharma.substack.com |
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Chart Rankings
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| #108 | |
| #178 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
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.
The Scoop on Ice Cream
The heat has settled over Los Angeles like a heavy quilt. By five, I’m up, leash in hand, Paddington trotting beside me as we chase the last scraps of cool air before the sun bares its teeth. Neither of us has the will for anything more onc...
Poulet Sauté au Vinaigre, Noyaux, and the Culinary Elegance of Acids
Why acidity transforms flavor, tenderizes meats, and reveals hidden aromas
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Authors
The writers behind this newsletter.
A former molecular biologist turned cookbook author, chef, and photographer whose goal is to help people cook smarter and create tastier meals at home.
A newsletter dedicated to vegetables, and how to cook them with care and creativity. Upcoming book LINGER: available for preorder now. My book TENDERHEART won the James Beard Foundation award Find my recipes on NYT Cooking.
Palestinian-British chef Multi-award winning author, food writer & restaurateur My new cookbook BOUSTANY is available now. https://www.sami-tamimi.com/cookbooks/boustany Boustany cookbook — Sami Tamimi
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