The Flavor Files
Nik SharmaA Cooking Course in Food Science to Make More Flavorful and Easier Meals in Your Kitchen Written by a 2X James Beard, Finalist and 3X IACP, Multi-Award Winning, Best-Selling Cookbook Author and Photographer, Chef, and Molecular Biologist Nik Sharma.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 81 | Subscribers | Read | niksharma.substack.com |
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| #55 | |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Is There a Perfect Vinaigrette Ratio?
Plus a Recipe for Kimichi and Sichimi Togarashi Baked Eggs
Is There a Perfect Temperature to Cook Vegetables?
Recipes for Vegan Hot Chocolate, Indian Black Eyed Pea Curry, and more
Does Pasta Cooking Water Thicken The Sauce?
Hot Cross Buns, Vegan Hot Chocolate, March Recipe Digest, and more
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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.
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