Hello Reader
I'm writing this after a whirlwind week on the road with Fundamentals of Flavor, and I wanted to begin with a thank-you.
Seattle was wonderful! We had a full house at Book Larder, where I joined my friend J. Kenji López-Alt for a conversation about cooking, science, and the ideas behind the book. Thank you to everyone who came out, asked questions, bought books, and spent the evening with us.
The following night, I was in San Francisco at Omnivore Books, where I was joined by Paolo Lucchesi. It was another full house, with familiar faces, longtime readers, and plenty of new ones. Getting to meet the people who have been cooking from my books and reading my work over the years has been one of the best parts of this tour.
I'm grateful to the teams at both bookstores for hosting such lovely evenings and giving me the warmest of welcomes.
I have a favor to ask you...
Now that I'm past book launch, I’ve been thinking a lot about where The Flavor Files and Flavor Files + newsletters go from here. I’m working on upgraded versions, but before I build it I want to hear from the people it’s for: you.
Some of you are here for the recipes. Some of you are here for the why (e.g. why a pinch of salt tames bitterness, why browning butter changes everything, why acid makes a dish come alive). Some may be here for other reasons. I’d love to know what you’d find most useful and what I'm not providing that I should consider incorporating as I upgrade.
I put together a short survey, and it takes just a few minutes. Your answers will directly shape what I write and what I share. Thank you!
The Secret to Better Braised Pork? Vinegar
While on my trip to Seattle and San Francisco, I found myself eating one particular type of food for dinner every day; braised stews! A Thai massaman curry and an Indonesian beef rendang. I think it was the combination of the cooler weather and the need for something comforting and satisfying that made me pick these dishes.
This week, I want to talk about another stew of sorts, well it's a recipe for Goan-inspired braised pork tacos. And this dish is as comforting as the braised stews I partook in the Pacific Northwest.
Now, the main flavor foundations of this recipe are built with spices central to Goan cuisine. The pork is braised with chiles, garlic ginger, and warm spices like cloves, cinnamon, cumin, coriander, and turmeric. And then once, it's cooked, it gets a splash of vinegar to bring the entire dish into focus.
It’s a small addition that makes a remarkable difference. And you'll notice, the vinegar is added after the pork is braised completely. Vinegar is volatile and I want the brightness but I also don't want to lose it.
Why vinegar matters
Pork contains fat, and as it braises, that fat contributes richness, aroma, and a lingering sensation in the mouth. This can be wonderful, but without something to contrast it, a dish can begin to taste heavy. I needed to give it a lighter feel, and that's where the vinegar steps in.
Vinegar brings acidity, and acidity is one of the most effective tools we have for balancing flavor.
It creates contrast. Rich pork contains fat, which contributes flavor and a lingering sensation in the mouth. Vinegar doesn't remove that fat, but its sourness creates a contrast that makes the dish feel less heavy. (You can however, skim the top layer of fat after cooking and discard it. )
It changes how we perceive the other ingredients. Sourness interacts with sweetness, saltiness, and bitterness in complex ways. The right amount of acidity can make the flavors in a dish seem more distinct and balanced. I like to think of it as the spark in this dish.
It contributes aroma. Vinegar isn't just acetic acid and water. Depending on how it's made, it can contain a range of aromatic compounds that bring fruity, fermented, or other distinctive notes. In Goan cooking, coconut and palm vinegars are valued for their particular flavor profiles. I use malt vinegar here because the flavor profile is very close to the vinegars used in Goan cooking and it's easier to find.
And when you add it matters. Vinegar added during cooking becomes incorporated into the sauce but you can lose most of it depending on how it's cooked. And there's one more thing to consider, vinegar can be brutal on meat texture if the meat is cooked with it. So instead, I add it at the end to provide a more immediate acidic punch.
The next time a rich stew, braise, or sauce tastes as though something is missing, try a little acidity before adding more salt. You might be surprised by the difference.
Get the Goan-inspired pork tacos recipe hosted at America’s Test Kitchen
Some wonderful news for Fundamentals of Flavor
There's also been some lovely news about the book that I wanted to share with you.
Fundamentals of Flavor has now received three starred reviews—from Publishers Weekly, Library Journal, and Booklist—and has been included in Barnes & Noble's Best Cookbooks of 2026.
I was particularly moved by this verdict from Library Journal:
“Following successfully in the food science footsteps of Harold McGee, Shirley O. Corriher, and J. Kenji López-Alt, Sharma educates and entertains readers with his extensive culinary knowledge while simultaneously enticing them with an array of delicious dishes.”
We're living in a strange time when curiosity isn't always rewarded, and I'd be lying if I said I wasn't nervous when this book came out. I spent six years working on it, wondering how people would respond to a cookbook that puts science and curiosity at the center of cooking.
Seeing those very ideas recognized and celebrated has meant a lot to me.
And to everyone who has supported the book along the way, thank you. I couldn't have done this without you.
London, here I come!
This week, I'll be in London for two events celebrating Fundamentals of Flavor, and I'd love to see you there.
Tuesday, October 13 — Honey & Co Studio
I'll be at Honey & Co for an evening of food, flavor, and conversation about the ideas behind the new book.
47 Lamb's Conduit Street, London
6:00–8:30 PM (event begins at 7 PM)
[Reserve your place at Honey & Co]
Friday, October 16 — Fortnum & Mason
I'll be joining cookbook author Gurdeep Loyal for Kitchen Stories, a conversation about flavor, cooking, and the science behind the recipes.
The Book Shop, Third Floor, 181 Piccadilly, London
6:00–8:00 PM (conversation begins at 6:30 PM)
[Join us at Fortnum & Mason]
If you're in London, I hope you'll come say hello!
For additional tour dates and upcoming events in the United States, London, and Australia, visit my events page below.
One Last Small Favor
If you have Fundamentals of Flavor and are enjoying it, would you leave a review? It doesn't need to be long—tell people what you cooked, what you learned, what surprised you, or simply what you thought of the book.
Thank you for getting Fundamentals of Flavor here. Now let's help it find its way to even more cooks.
xx
Nik
