Nik Sharma

Nik Sharma 2XJames Beard Finalist, Chef, Author, Photographer
https://niksharma.komi.io

Food & Photography for the blog A Brown Table and San Francisco Chronicle column A Brown Kitchen by Nik Sharma

02/06/2026

When me and my bestie get together it’s mostly a nerd fest and this time we’re sharing how we use MSG at home. In the new episode of FLAVOR FORWARD we’re diving head on into the world of umami. Join us and be savory 😜

We’re back this week on IN THE TEST KITCHEN giving our very strong opinions on sandwiches 🌯🥪 I may have eaten the crunc...
22/05/2026

We’re back this week on IN THE TEST KITCHEN giving our very strong opinions on sandwiches 🌯🥪

I may have eaten the crunchiest sandwich ever… and revealed my biggest sandwich pet peeve: when they’re so overstuffed they completely fall apart and you can’t even take a proper bite.

BONUS: unintended fit check

Styling |
Jacket and Sweater |
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Hair and Makeup | @

We’re back this week on IN THE TEST KITCHEN giving our very strong opinions on sandwiches 🌯🥪 I may have eaten the crunc...
22/05/2026

We’re back this week on IN THE TEST KITCHEN giving our very strong opinions on sandwiches 🌯🥪

I may have eaten the crunchiest sandwich ever… and revealed my biggest sandwich pet peeve: when they’re so overstuffed they completely fall apart and you can’t even take a proper bite.

Bonu: Unintended fit check.

Stylist |
Jacket and top |
Pants |
Boots |
Hair and Makeup |

19/05/2026

Here’s an easy and quick way to fix the bitterness that extra-virgin olive oil brings to emulsions like mayo and salad dressings.

Learn more on FLAVOR FORWARD

09/05/2026

From lab to kitchen and now 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!

One thing about me: if there’s a chance to discuss emulsions and dress up, I will take it.

Now out on

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I never know how to write something like this without expressing my emotions chaotically. I’m so happy to hear that my s...
06/05/2026

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 What a way to start the day as we’re currently filming season 2 here in Boston. And yes, I’m crying!

05/05/2026

That “blueberry” taste in muffin mixes? It's not real blueberries.

Now in IN THE TEST KITCHEN

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29/04/2026

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 at the link in my bio! 🔗

kitchentips

27/04/2026

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 (link in bio)

Outfit first. Science second. Muffins always.Blueberry flavor in mixes like Jiffy is engineered to taste like “berry” be...
24/04/2026

Outfit first. Science second. Muffins always.

Blueberry flavor in mixes like Jiffy is engineered to taste like “berry” before you even think about the fruit.

I break it down on In the Test Kitchen out now!

This brown butter chocolate chip though slaps!

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