The Flavor Files
Food tastes better when you understand why it works. Science-backed recipes, flavor principles, and kitchen insights — every week. I host Flavor Forward on America's Test Kitchen and In The Test Kitchen on Netflix.
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The Flavor Files: Garlic Noodles, a Starred Review, and My Book Tour Is Here
The Flavor Brief A weekly letter about food, science, and why things taste the way they do Read Past Newsletters This newsletter may contain some affiliate links. I only recommend things I personally use and enjoy—if you purchase through them, I may earn a small commission at no extra cost to you. Hello Reader When I lived in Oakland, one of the most iconic dishes that every resident of the San Francisco Bay Area would have quite likely tried was the Garlic Noodles by Helene An of Thanh Long...
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The Flavor Files (Plus): Small Things, Big Chaos
The Flavor Brief INSIDEFUNDAMENTALS OF FLAVOR Letter SixA Special Sweet Treat Read Past Newsletters This newsletter may contain some affiliate links. I only recommend things I personally use and enjoy—if you purchase through them, I may earn a small commission at no extra cost to you. Hi Reader The next couple of weeks are going to be chaotic. There are signs that I am losing my mind,a little but not fully. It completely slipped my mind that next Monday is a holiday and we have a long...
READ POSTThe Flavor Files: 21 Days Until Fundamentals of Flavor
The Flavor Brief A weekly letter about food, science, and why things taste the way they do Read Past Newsletters This newsletter may contain some affiliate links. I only recommend things I personally use and enjoy—if you purchase through them, I may earn a small commission at no extra cost to you. Hello Reader We’re exactly 21 days away from the publication of Fundamentals of Flavor. How do I feel? I’m excited, but honestly, I’m also terrified. You would think that by a fourth book I’d be...
READ POSTThe Flavor Files: Who Gets to Write a Universal Cookbook?
The Flavor Brief A weekly letter about food, science, and why things taste the way they do Read Past Newsletters This newsletter may contain some affiliate links. I only recommend things I personally use and enjoy—if you purchase through them, I may earn a small commission at no extra cost to you. Hello Reader Accidents can sometimes be fortuitous. Earlier this week, I replied to a friend's message after they sent me an Instagram reel of finger limes. The video was from a store in L.A. called...
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The Flavor Files (Plus): When Did We Decide People Don’t Want to Read Cookbooks?
This newsletter may contain some affiliate links. I only recommend things I personally use and enjoy—if you purchase through them, I may earn a small commission at no extra cost to you. The Flavor Files + INSIDEFUNDAMENTALS OF FLAVOR Letter SixWhen Did We Decide People Don’t Want to Read Cookbooks? Read Past Newsletters This newsletter may contain some affiliate links. I only recommend things I personally use and enjoy—if you purchase through them, I may earn a small commission at no extra...
READ POSTThe Flavor Brief: What Makes a Dish "American"?
The Flavor Brief A weekly letter about food, science, and why things taste the way they do Read Past Newsletters This newsletter may contain some affiliate links. I only recommend things I personally use and enjoy—if you purchase through them, I may earn a small commission at no extra cost to you. Hello Reader I’ve been looking for more cooking shows on American television that teach Indian cooking, and while I did a deep dig, there were really no shows except for one on PBS called Healthful...
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The Flavor Brief (Plus): How Do You Put Flavor on The Cover?
This newsletter may contain some affiliate links. I only recommend things I personally use and enjoy—if you purchase through them, I may earn a small commission at no extra cost to you. The Flavor Brief INSIDEFUNDAMENTALS OF FLAVOR Letter FiveHow Do You Put Flavor on The Cover? Read Past Newsletters Hello Reader This is the day I get to share the cover of my book and its title. Well, not exactly because you've already seen both. Today, we're taking a look at what could have been the book...
READ POSTThe Flavor Brief: A Little Taste of Summer
The Flavor Brief A weekly letter about food, science, and why things taste the way they do Read Past Newsletters This newsletter may contain some affiliate links. I only recommend things I personally use and enjoy—if you purchase through them, I may earn a small commission at no extra cost to you. Hello Reader from a very summery Boston, as I make my way through the airport lines to get back home to L.A. After a very tightly packed week, I’m eager to be home with my pets and tend to the...
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The Flavor Files (Plus): I Waited Too Long to Roast My Corn (Here's the Fix)
The Flavor Files + Go deeper into food, technique, and the recipes that reward it Read Past Newsletters This newsletter may contain some affiliate links. I only recommend things I personally use and enjoy—if you purchase through them, I may earn a small commission at no extra cost to you. Hello Reader I'm here to tell you something controversial: fresh corn isn't always the best. In summer, I partake in eating plenty of sweet corn. I like it fire-roasted like they do in India. I then grab a...
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