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.
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
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October 27, 2025 at 8:36 PM
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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. 😂
My new recipe for @americastestkitchen.com Calabrian Chile White Beans with Almond Pesto
May 7, 2025 at 2:33 PM
My new recipe for @americastestkitchen.com Calabrian Chile White Beans with Almond Pesto
Reposted by Nik Sharma
Thanks to @niksharma.bsky.social , we’re big fans of glazing with a mixture of ketchup, sugar, pomegranate molasses, cayenne, and amchur. (From p. 167 of his first book, Season.) We’ve branched out a bit over the years, swapping the sour elements with tamarind concentrate, sumac, black lime, etc.
April 23, 2025 at 3:10 PM
Thanks to @niksharma.bsky.social , we’re big fans of glazing with a mixture of ketchup, sugar, pomegranate molasses, cayenne, and amchur. (From p. 167 of his first book, Season.) We’ve branched out a bit over the years, swapping the sour elements with tamarind concentrate, sumac, black lime, etc.
This week on living rent-free.
April 23, 2025 at 12:21 AM
This week on living rent-free.
My cat playing games on You Tube
April 20, 2025 at 3:22 PM
My cat playing games on You Tube