Nik Sharma
@niksharma.bsky.social
Scientist Cookbook Author Photographer 2XJames Beard Finalist, 3X IACP Winner| Editor @testkitchen
📚: VEG-TABLE
📚: VEG-TABLE
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💕🙏🏽
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🤣💅💕
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
Same Temp. Different Results.🔥🍳
What cooks an egg faster—water or olive oil—if they’re both at 160°F (71°C)?
The answer might surprise you… 👀
It’s all about heat capacity—and why chefs confit, poach, and slow-cook in oil.
What cooks an egg faster—water or olive oil—if they’re both at 160°F (71°C)?
The answer might surprise you… 👀
It’s all about heat capacity—and why chefs confit, poach, and slow-cook in oil.
March 27, 2025 at 4:06 PM
Same Temp. Different Results.🔥🍳
What cooks an egg faster—water or olive oil—if they’re both at 160°F (71°C)?
The answer might surprise you… 👀
It’s all about heat capacity—and why chefs confit, poach, and slow-cook in oil.
What cooks an egg faster—water or olive oil—if they’re both at 160°F (71°C)?
The answer might surprise you… 👀
It’s all about heat capacity—and why chefs confit, poach, and slow-cook in oil.