Flavor, Decoded: Nik Sharma on the Science of Delicious Food (S10:E5)
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Flavor, Decoded: Nik Sharma on the Science of Delicious Food (S10:E5)
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What makes food taste truly delicious? In this episode of Wolfing Down Food Science, molecular biologist and author Nik Sharma explores the science behind flavor and cooking through his new book, Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking. From understanding how ingredients interact to using scientific principles to improve everyday cooking, Nik shares how a deeper understanding of food science can help anyone become a more thoughtful—and adventurous—cook. We talk about how Maillard browning is not responsible for all browning in food, that texture directly affects flavor, and science communications.
Find Nik here: https://niksharmacooks.com/
Nik's Books:
Fundamentals of Flavor: 100 Recipes for the Science of Better CookingVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused MealsThe Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential RecipesSeason: Big Flavors, Beautiful FoodGot a questions for us? Email us at wolfingdownfoodscience@ncsu.edu
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