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 A weekly letter about food, science, and why things taste the way they do Read Past Newsletters Hi Reader There's a mathematics paper I recently read, it's called "N-Person Cake-Cutting: There May Be No Perfect Division," and it proves something that feels almost philosophical: you cannot...
8 days ago • 4 min read
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 A weekly letter about food, science, and why things taste the way they do Read Past Newsletters Hi Reader The little dwarf Nagami kumquat tree in my front yard is loaded right now, small orange orbs covering every branch. I always stop to eat one straight off the tree, and it catches me off...
15 days ago • 2 min read
The Flavor Files + Go deeper into food, technique, and the recipes that reward it Read Past Newsletters Hello Reader, Thank you so much for your support as a subscriber — it means everything. I'm really excited to share what Flavor Files + is evolving into. Based on your feedback, I've given it a new format, and this issue is your first taste of it. Going forward, you can expect more in-depth guides — food culture and travel, cooking and baking technique, even some deeper food science — plus...
15 days ago • 7 min read
The Flavor Brief A weekly letter about food, science, and why things taste the way they do Hi Reader Last week I had a little accident involving a bread knife, nine stitches, and a valuable lesson about washing sharp objects. The knife slipped, somersaulted through the air, and landed perfectly between my fingers like it had been practicing. I've been dictating this entire newsletter by voice, which has made me deeply, genuinely grateful for whoever invented voice-to-text. Anyway. While I was...
22 days ago • 3 min read
The Flavor Brief A weekly letter about food, science, and why things taste the way they do Hi Reader Sorry for the extra email. The Matar Paneer recipe link from the last issue wasn't working, and I wanted to make sure you could actually get to it. It's all fixed now. Thanks for sticking with me. Last weekend, I had the joy of attending KCRW’s Pie Fest, which truly felt like a dream for anyone who loves pie. Imagine being surrounded by more than 400 pies… and, somehow, also Will Ferrell and...
about 1 month ago • 2 min read
The Flavor Files has a new home Hi Friends, After several years on Substack, The Flavor Files has moved to a new platform called Kit. For you, almost nothing changes. You'll still get the same mix of recipes, cooking tips, and food science notes. But behind the scenes, this move gives me a lot more control over how the newsletter works and grows. The biggest reason for the switch: I wanted a better way to organize everything that's accumulated here over the years. As the newsletter has grown,...
about 1 month ago • 1 min read
A Pantry Dinner That Doesn't Taste Like Cat Food Plus bánh chưng, internet monkeys, and a full-circle moment NIK SHARMA Feb 23, 2026 Happy Lunar New Year! Last weekend, I took my very first bánh chưng class at Alma Backyards in Compton with my friend Rie McClenny, hosted by the Bánh Chưng Collective, to celebrate the Lunar New Year. Until now, I’d never eaten bánh chưng—let alone tried making it. If you’re unfamiliar, it’s a Vietnamese steamed rice cake filled with sticky rice, mung beans,...
about 2 months ago • 2 min read
A Love Letter to Okra On bhindi, gumbo, and the quiet brilliance of a misunderstood vegetable NIK SHARMA Feb 08, 2026 • PAID Hello Friends, I’ve always wanted to write a love letter to okra. Today felt like the right moment. Dear Okra, You are misunderstood, unfairly maligned, and deeply loved by those who know better. I grew up with you on the table—softened by heat, slicked with spice, caramelized just enough to catch the light. In Indian kitchens, you are bhindi—often called lady fingers:...
2 months ago • 4 min read
The Cover A book years in the making NIK SHARMA Feb 01, 2026 The secret is out…I have a new book! I’ve been working on this book since 2019. Writing a cookbook means beginning years before you’re allowed to talk about it. Much of the work happens quietly, at my desk, in the kitchen, staying just ahead of the science as research evolves, testing and refining recipes that not only work but also explain why they work. This book has lived through years of thinking, testing, rewriting, and...
3 months ago • 1 min read