Nik Sharma
@niksharma.bsky.social
Scientist Cookbook Author Photographer 2XJames Beard Finalist, 3X IACP Winner| Editor @testkitchen
📚: VEG-TABLE
📚: VEG-TABLE
Pinned
Nik Sharma
@niksharma.bsky.social
· Sep 22
I’After months of filming, I can finally share: Flavor Forward with Nik Sharma. A show about flavor, science, and storytelling — and a milestone as the first Indian American and gay host @americastestkitchen.com Grateful to the brilliant team who made it possible. Premieres Sept 28 on ATK’s YouTube.
This book has lived with me since 2019.
Years of thinking about nature, science, and cooking—and how they come together through flavor.
I’m proud to finally share the cover with you.
More soon.
@chroniclebooks.bsky.social
Years of thinking about nature, science, and cooking—and how they come together through flavor.
I’m proud to finally share the cover with you.
More soon.
@chroniclebooks.bsky.social
January 31, 2026 at 4:26 PM
This book has lived with me since 2019.
Years of thinking about nature, science, and cooking—and how they come together through flavor.
I’m proud to finally share the cover with you.
More soon.
@chroniclebooks.bsky.social
Years of thinking about nature, science, and cooking—and how they come together through flavor.
I’m proud to finally share the cover with you.
More soon.
@chroniclebooks.bsky.social
It's always a special time when I get to go on @splendidtable.org and share my love for all things flavor.
On today's episode, Henrietta Lovell takes us on a personal tea journey from the UK to China and beyond. Then, we talk to our favorite food scientist, Nik Sharma (@niksharma.bsky.social), about his new video series with America's Test Kitchen. Listen wherever you get your podcasts. bit.ly/3Z9Xc7t
January 31, 2026 at 2:42 PM
It's always a special time when I get to go on @splendidtable.org and share my love for all things flavor.
Reposted by Nik Sharma
When the Moon Hits Your Eye shows up on this list from @sciam.bsky.social, which absolutely delights me, come see what else made the list
www.scientificamerican.com/article/scie...
www.scientificamerican.com/article/scie...
Scientific American’s Best Fiction of 2025
The 10 best fiction books of 2025, explore far-off planets, future climate catastrophes and more
www.scientificamerican.com
December 5, 2025 at 6:49 PM
When the Moon Hits Your Eye shows up on this list from @sciam.bsky.social, which absolutely delights me, come see what else made the list
www.scientificamerican.com/article/scie...
www.scientificamerican.com/article/scie...
I am so happy and beyond the moon to share that my show, Flavor Forward on @americastestkitchen.com has been renewed for a second season. Thank you all for watching, sharing, and sending so much love. It truly means everything and the best holiday surprise I could have ever imagined 💕🙏🏽
December 5, 2025 at 3:46 PM
I am so happy and beyond the moon to share that my show, Flavor Forward on @americastestkitchen.com has been renewed for a second season. Thank you all for watching, sharing, and sending so much love. It truly means everything and the best holiday surprise I could have ever imagined 💕🙏🏽
Reposted by Nik Sharma
An experimental gene-editing treatment shows promise for permanently lowering levels of cholesterol and triglycerides, possibly helping cut the risk for heart disease. n.pr/4hPhrQp
CRISPR gene-editing works to reduce high cholesterol in a new study
An experimental gene-editing treatment shows promise for permanently lowering levels of cholesterol and triglycerides, possibly helping cut the risk for heart disease.
n.pr
November 8, 2025 at 3:51 PM
An experimental gene-editing treatment shows promise for permanently lowering levels of cholesterol and triglycerides, possibly helping cut the risk for heart disease. n.pr/4hPhrQp
Reposted by Nik Sharma
👀
October 27, 2025 at 8:36 PM
👀
Ever wonder how to get tandoori-style smoky salmon without a tandoor?
I use the oven’s broiler to mimic that char but the secret isn’t just heat, it’s chemistry.
A quick baking-soda brine changes the salmon’s surface pH, tightening proteins just enough to keep it juicy under high heat.
I use the oven’s broiler to mimic that char but the secret isn’t just heat, it’s chemistry.
A quick baking-soda brine changes the salmon’s surface pH, tightening proteins just enough to keep it juicy under high heat.
October 27, 2025 at 6:27 PM
Ever wonder how to get tandoori-style smoky salmon without a tandoor?
I use the oven’s broiler to mimic that char but the secret isn’t just heat, it’s chemistry.
A quick baking-soda brine changes the salmon’s surface pH, tightening proteins just enough to keep it juicy under high heat.
I use the oven’s broiler to mimic that char but the secret isn’t just heat, it’s chemistry.
A quick baking-soda brine changes the salmon’s surface pH, tightening proteins just enough to keep it juicy under high heat.
A love letter to lemons in the latest episode of FLAVOR FORWARD
October 21, 2025 at 5:16 PM
A love letter to lemons in the latest episode of FLAVOR FORWARD
I’d never eaten a Rice Krispies Treat until @americastestkitchen.com asked me to participate in this challenge. My entry a Chinese 5-spice and Pineapple loaded RKT
October 8, 2025 at 6:06 PM
I’d never eaten a Rice Krispies Treat until @americastestkitchen.com asked me to participate in this challenge. My entry a Chinese 5-spice and Pineapple loaded RKT
Can canned beans really taste this good? Watch Episode 2 of Flavor Forward @testkitchen and see for yourself.
We’re just getting started — thank you all for the amazing response! This one’s all about Calabrian chiles, my go-to for smoky heat. Show it some love!
We’re just getting started — thank you all for the amazing response! This one’s all about Calabrian chiles, my go-to for smoky heat. Show it some love!
October 6, 2025 at 3:10 PM
Can canned beans really taste this good? Watch Episode 2 of Flavor Forward @testkitchen and see for yourself.
We’re just getting started — thank you all for the amazing response! This one’s all about Calabrian chiles, my go-to for smoky heat. Show it some love!
We’re just getting started — thank you all for the amazing response! This one’s all about Calabrian chiles, my go-to for smoky heat. Show it some love!
The One Important Rule about Black Pepper
Check out Episode 1 of Flavor Forward @americastestkitchen.com youtu.be/l9iBV7mKh0w
Check out Episode 1 of Flavor Forward @americastestkitchen.com youtu.be/l9iBV7mKh0w
October 2, 2025 at 5:22 PM
The One Important Rule about Black Pepper
Check out Episode 1 of Flavor Forward @americastestkitchen.com youtu.be/l9iBV7mKh0w
Check out Episode 1 of Flavor Forward @americastestkitchen.com youtu.be/l9iBV7mKh0w
Episode 1 of Flavor Forward dropped @americastestkitchen.com please give it some love youtu.be/l9iBV7mKh0w
September 29, 2025 at 4:02 PM
Episode 1 of Flavor Forward dropped @americastestkitchen.com please give it some love youtu.be/l9iBV7mKh0w
I will always remember this moment. My show Flavor Forward is now out on @americastestkitchen.com New episodes drop every Sunday. 🎉🥰😭
September 28, 2025 at 4:52 PM
I will always remember this moment. My show Flavor Forward is now out on @americastestkitchen.com New episodes drop every Sunday. 🎉🥰😭
From being rejected for years to getting to this moment and hosting my cooking-food science show is surreal! Check out Flavor Forward this Sunday, September 28. I’m so grateful to the incredible @americastestkitchen.com team and to all of you for being part of this journey from cookbooks to video💕🙏🏽
September 25, 2025 at 3:20 PM
From being rejected for years to getting to this moment and hosting my cooking-food science show is surreal! Check out Flavor Forward this Sunday, September 28. I’m so grateful to the incredible @americastestkitchen.com team and to all of you for being part of this journey from cookbooks to video💕🙏🏽
Reposted by Nik Sharma
One of my favourite cookbook authors to follow
I’After months of filming, I can finally share: Flavor Forward with Nik Sharma. A show about flavor, science, and storytelling — and a milestone as the first Indian American and gay host @americastestkitchen.com Grateful to the brilliant team who made it possible. Premieres Sept 28 on ATK’s YouTube.
September 22, 2025 at 4:37 PM
One of my favourite cookbook authors to follow
I’After months of filming, I can finally share: Flavor Forward with Nik Sharma. A show about flavor, science, and storytelling — and a milestone as the first Indian American and gay host @americastestkitchen.com Grateful to the brilliant team who made it possible. Premieres Sept 28 on ATK’s YouTube.
September 22, 2025 at 4:27 PM
I’After months of filming, I can finally share: Flavor Forward with Nik Sharma. A show about flavor, science, and storytelling — and a milestone as the first Indian American and gay host @americastestkitchen.com Grateful to the brilliant team who made it possible. Premieres Sept 28 on ATK’s YouTube.
BREAKING: Asparagus is out here ruining bathroom vibes—and I wrote an entire newsletter about it.
✔️ Why your pee smells weird (or why you think it doesn’t) ✔️ The bizarre biochemistry of asparagusic acid ✔️ How to store asparagus so it doesn’t turn limp ✔️ My ultimate Parmesan Asparagus riff
✔️ Why your pee smells weird (or why you think it doesn’t) ✔️ The bizarre biochemistry of asparagusic acid ✔️ How to store asparagus so it doesn’t turn limp ✔️ My ultimate Parmesan Asparagus riff
June 15, 2025 at 5:57 PM
BREAKING: Asparagus is out here ruining bathroom vibes—and I wrote an entire newsletter about it.
✔️ Why your pee smells weird (or why you think it doesn’t) ✔️ The bizarre biochemistry of asparagusic acid ✔️ How to store asparagus so it doesn’t turn limp ✔️ My ultimate Parmesan Asparagus riff
✔️ Why your pee smells weird (or why you think it doesn’t) ✔️ The bizarre biochemistry of asparagusic acid ✔️ How to store asparagus so it doesn’t turn limp ✔️ My ultimate Parmesan Asparagus riff
Reposted by Nik Sharma
Happy Pride! I interviewed @johnbirdsall.bsky.social and Erik Piepenburg, authors of of two amazing books on queer food out today, about the queer life of everything from the Automat to Edna Lewis www.eater.com/2025/6/3/244...
How Two Groundbreaking Books Capture the Power of LGBTQ+ Place-Makers and Mold Breakers
Over the last decade, the question of what makes food or a restaurant gay has permeated food media. In their new books, writers John Birdsall and Erik Piepenburg prove the importance of queer placemak...
www.eater.com
June 3, 2025 at 4:05 PM
Happy Pride! I interviewed @johnbirdsall.bsky.social and Erik Piepenburg, authors of of two amazing books on queer food out today, about the queer life of everything from the Automat to Edna Lewis www.eater.com/2025/6/3/244...
Skimming through my undergraduate microbiology lab notebooks from India.
June 2, 2025 at 5:36 PM
Skimming through my undergraduate microbiology lab notebooks from India.
BTS filming Season 26 @americastestkitchen.com and I've come to the conclusion that I love glam🤣💅💕
May 22, 2025 at 3:00 PM
BTS filming Season 26 @americastestkitchen.com and I've come to the conclusion that I love glam🤣💅💕
Reposted by Nik Sharma
Yum! I love Nik's food 👌
I’ve waited a long time to bring Indian dishes like this to @americastestkitchen.com and I couldn’t think of a better place to start than with Chicken 65.
And yes… I ate the fried Thai chiles. All of them. No regrets. 😂
And yes… I ate the fried Thai chiles. All of them. No regrets. 😂
May 15, 2025 at 10:12 AM
Yum! I love Nik's food 👌
I’ve waited a long time to bring Indian dishes like this to @americastestkitchen.com and I couldn’t think of a better place to start than with Chicken 65.
And yes… I ate the fried Thai chiles. All of them. No regrets. 😂
And yes… I ate the fried Thai chiles. All of them. No regrets. 😂
May 14, 2025 at 10:35 PM
I’ve waited a long time to bring Indian dishes like this to @americastestkitchen.com and I couldn’t think of a better place to start than with Chicken 65.
And yes… I ate the fried Thai chiles. All of them. No regrets. 😂
And yes… I ate the fried Thai chiles. All of them. No regrets. 😂