A few days ago, someone left a comment here asking which oven we use at America’s Test Kitchen.

I realized then that I never properly said goodbye.

Or perhaps goodbye is the wrong word. The newsletter quietly moved homes a few months ago, and somewhere between filming in Boston, recipe testing, new-book deadlines, and the general chaos of life, I forgot to leave a note on the door.

I still open this app from time to time out of habit. Usually late at night. I’ll scroll through old posts, photographs, recipes, and comments from years ago. It’s a little strangely emotional seeing pieces of your former self preserved in chronological order like that. Tiny snapshots of who you were at the time.

This space holds a very particular chapter of my life.

Just like life, it comes with its own ups and downs.

And somehow, through all of it, many of you stayed.

You cooked the recipes. You sent kind emails. You corrected my mistakes gently. You told me stories about your families, kitchens, and the dishes you grew up eating. Over time, this stopped feeling like a newsletter and started feeling more like an ongoing conversation.

The work itself has changed quite a bit since those early posts. What started as a small food blog eventually grew into books, photography, and now Flavor Forward and In the Test Kitchen. Science became a bigger part of the storytelling. The recipes became more detailed. The audience grew larger than I ever imagined. sitting at that little table years ago, balancing plates near the window, trying to chase good light.

A few months ago, I decided to move the newsletter to a new platform. Mostly because I needed more flexibility and a space that felt better suited for where this work is headed next. The newsletter itself hasn’t changed in spirit, though. It’s still me standing in the kitchen, trying to figure out the best way to make a veggie burger, why certain smells trigger memory so intensely, or why tiny adjustments in technique can completely transform the way food tastes.

I should have posted this publicly here sooner. When the newsletter moved, I was only able to notify email subscribers directly. Over the past few weeks, I started noticing comments stacking up in Notes and realized many people who followed the newsletter here never actually saw that update. One of the strange quirks of these platforms is that followers and subscribers don’t always overlap in the ways you assume

Substack gave me a home to share my writing with you. There was something comforting about the quiet rhythm of writing here and sharing food with all of you. I’ll always be grateful for that. But like all creative work, this space evolved over time, and eventually I did too.

If you’ve recently subscribed here and wondered where everything went, I’d love for you to join me over at The Flavor Files. That’s where all the new essays, recipes, and guides are living now.

And if you’ve been here from the beginning, thank you. Truly.

For reading. For cooking. For staying curious with me for all these years.

Nik

I am on Netflix. I am still wrapping my head around that sentence.

Right before Thanksgiving, I got a call from Dan Souza at America’s Test Kitchen asking if I’d be interested in co-hosting a new version of In the Test Kitchen. I said yes to the chemistry test, which is exactly what it sounds like: a chance to see if everyone clicks. A few weeks later, I flew to Boston to test it out.

In early January, I got the call. I was officially going to be part of this new show. And it was going to be on Netflix.

I was thrilled. And if I’m being honest, a little terrified too.

In the Test Kitchen is led by Lan Lam, alongside my fellow co-hosts Bryan Roof and Lidey Heuck. From the very first day of filming, everything settled into place in a way that felt easy and natural. Each episode takes a deep dive into a single food, using three recipes from the test kitchen to explore technique, preference, and perspective. We agree, we disagree, and we talk through why. The show is built on opinions, after all.

In the very first episode, we tackle chocolate chip cookies. A topic everyone thinks they know well, until you start pulling it apart. We each come to it from a different place, and that tension is where the conversation gets interesting.

I hope you enjoy watching the show as much as we enjoyed making it, and that you’ll keep tuning in as new episodes drop on Netflix.

The wildest part of all has been the messages. Hearing from family, friends, and readers who have watched the show in India, Australia, New Zealand, the U.K., and across Africa has stopped me in my tracks more than once. That kind of reach still feels surreal. The video is exclusive to Netflix, but you can also listen to the episodes on the Apple and Spotify podcast apps.

Thank you for being here and for sharing in this moment with me.

Watch in The Test Kitchen NOW!

A glimpse of the wonderful team who make this show possible and take such good care of us, plus a little extra behind the scenes.

The Quiet Failure of One-Pan Chicken Dinners (and How to Fix It)

Roasting a chicken with vegetables feels efficient. It looks sensible on paper. In practice, it is where optimism goes to die.

There are too many variables. The size of the chicken. Its awkward shape. The mix of vegetables. And the bigger question. How do you get everything to cook at the same temperature, at roughly the same rate?

The breast cooks faster than the legs. The vegetables release water. The oven turns into a compromise machine. Nothing quite fails, but nothing really succeeds either. You end up in a murky middle where everything is fine, and nothing is great.

The fix is not better ingredients or more skill. It is sequencing.

Chicken and vegetables want different things from heat. When they share a pan too early, both lose. This recipe solves that by coordinating when and how each component meets the oven, without adding extra steps or requiring you to hover.\

By flattening the chicken and controlling its contact with the pan, you let the oven do the boring work. Instead of a heavy brick, which I do not have at home, I fill my Dutch oven with water — it’s much heavier. The extra weight applies enough pressure to flatten the bird evenly. The chicken browns properly. The vegetables roast in rendered fat. Everything finishes at the same time, calmly, and it’s a win.

The flavors here are Thai-inspired, one of my favorites. Bold, aromatic, and built on fat, heat, and acid.

RECIPE

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, and a generous slice of fatty pork, all wrapped into a neat little parcel using banana leaves. The wrapping is meditative. The tying? Absolutely terrifying. Releasing the bundle from the mold felt like letting go of a newborn. I was convinced the whole thing would collapse the second I loosened my grip.

Thanks to some very patient, very wise instructors, nothing fell apart—and I somehow walked away with four little cakes. I brought them home and steamed them in my electric pressure cooker, which felt like a small personal triumph.

Elsewhere on the internet, the algorithm decided I needed to learn about a tiny baby monkey in Japan named Panchi-kun. He was abandoned at birth, given an IKEA monkey for comfort, and initially rejected by the rest of the troop. I don’t know if I’m so invested because he reminds me of my own cat, Drogy (also abandoned, also tiny but a little terror), or because I am deeply susceptible to cute animals with backstories. I adore him and want nothing but success for his tiny monkey life.

While I am not, sadly, a viral internet sensation like Panchi-kun, I did have a pretty special moment of my own last weekend: I made my debut on America’s Test Kitchen’s flagship show with Bridget Lancaster on PBS. A true full-circle moment for me. If you missed the episode, you can watch it online—though if you’re outside the U.S., you may need to get a little creative with a VPN.

This week’s recipe is what I jokingly call “a pantry meal that doesn’t taste like cat food.” (I say this with love—and with canned tuna.)

We start with black-eyed peas. Garlic and onion are sautéed until sweet, then chopped tomato, smoked paprika, and Urfa pepper firmly move things into grown-up dinner territory. A splash of sherry vinegar snaps everything awake just when it needs it.

The beans get spooned under crunchy sourdough toast, which does an excellent job of making this feel intentional. On top, olive-oil-packed tuna is tossed with lemon zest and parsley—rich, bright, and very much not for the cat. A final drizzle of good olive oil and another pinch of Urfa pepper, and pantry cooking suddenly feels deliberate, confident, and worthy of a plate.

The recipe is available on America’s Test Kitchen and is free to access.

I love seeing you share your excitement! America’s Test Kitchen makes several recipes from the residency available for free. You might need to enter your email so they can send you more great content, but you can always opt out at any time. I’ve been a longtime subscriber to their newsletters and have found them super valuable. I hope that helps clarify how to access these co-created recipes—we put a lot of love into them, and I’d love for you to check them out! I appreciate your support!

Happy cooking—and if you also find yourself emotionally invested in obscure internet animals, know that you’re not alone.

xx

Nik

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: sliced carefully, dried with care, cooked patiently so your edges brown and your center turns silky rather than slippery. You appear on everyday plates and festive ones alike, proof that comfort and intention can coexist.

But your story is far bigger than my childhood table.

Across West Africa, you are foundational—pounded, stewed, stretched into soups that thicken naturally, binding ingredients together the way memory binds people to place. In Creole and Cajun kitchens, you become gumbo’s quiet architect, lending body and depth without ever demanding attention. In all of these cuisines, okra isn’t an oddity. It’s infrastructure. It does work.

What people call your “slime” is actually your superpower.

That slippery quality—your mucilage—is a complex matrix of polysaccharides that swell in the presence of water and heat. When treated with care, it creates silkiness, cohesion, and structure. When mistreated, it rebels. Which feels fair.

And the same quality cooks have managed intuitively for generations is now being studied in modern science:

1. Food texture engineering
   Okra mucilage is being explored as a natural thickener and stabilizer in sauces, soups, and plant-based foods—especially where synthetic gums are being phased out.

2. Edible films and coatings
   Researchers are using okra mucilage to create biodegradable, edible coatings that help preserve fruits and vegetables by slowing moisture loss and oxidation.

3. Medical and pharmaceutical uses
   Because it forms gels and slows digestion, okra mucilage is being studied as a drug-delivery medium and to moderate glucose absorption—particularly relevant in diabetes research.

4. Water purification
   In some regions, okra mucilage has been tested as a natural flocculant, helping bind impurities in water so they can be removed more easily. A humble plant solving serious problems.

5. Sustainable packaging and biomaterials
   Scientists are experimenting with okra-derived polysaccharides for compostable plastics and bio-based materials, offering alternatives to petroleum-derived polymers.

And still, in the kitchen, your magic remains simple.

Dry you well, and you brown beautifully. Salt you too early, and you remind us that chemistry always wins. Cook you gently, and you reward patience with depth and richness. Finish you with acid, and everything snaps into focus.

Okra doesn’t ask to be loved loudly. It asks to be understood.

And once it is, it becomes indispensable.

With affection and respect,
Nik

If you’d like to cook along, this week’s recipe is bhindi masala—a dish built around everything I love about okra, from managing moisture to layering spice with intention. The full recipe, with all the technique spelled out, follows below for paid subscribers.

Read more

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 refining. Today, I finally get to share the cover with you.

A first look at the cover.

Fundamentals of Flavor explores the intersection of nature, science, and cooking—and how those forces come together to shape flavor. It’s about understanding food not just as recipes, but as systems, patterns, and relationships.

If you’d like to take a look, preorders are now open.

Thank you, as always, for being here.
xx

Nik

The other day, I found myself sitting in my office, pulling cookbooks off the shelves in search of every volume I own on chocolate. I usually keep my dessert books neatly sorted—pies in one place, ice creams in another, baking in its own tidy cluster—but for reasons I still can’t explain, my chocolate-focused books were scattered everywhere. My copy of Dandelion Chocolate: Making Chocolate was filed among the science cookbooks; Le Cordon Bleu’s Chocolate Bible had somehow ended up among the baking books.

I was, admittedly, a little annoyed with myself. I take an unreasonable amount of pride in keeping things organized. But what surprised me more was the small rush of excitement I felt each time I picked one up. Holding Paul A. Young’s The Joy of Chocolate instantly transported me back to Seattle’s Book Larder, where I bought it during a stop on my book tour a few years ago. A Passion for Chocolate by Rose Levy Beranbaum is David Lebovitz’s copy, passed on to me when he cleared out a storage unit of cookbooks in San Francisco. And then there’s the Callebaut book I’ve never actually cooked from, but adore nonetheless, simply for its wildly seductive combinations of fruit and chocolate—ideas I still want to eat every time I imagine myself as a chocolatier.

Much like a slab of chocolate itself—dense with mood-altering compounds like theobromine, phenylethylamine, and caffeine—spending time with these books flooded me with memories of things I’ve already done and things I still aspire to (and, if I’m being honest, might never get to). It’s why I love cookbooks so deeply, and perhaps why I own far too many for my own good.

This week, a chilly, icy front has settled in across much of the country, which feels like the perfect excuse to turn on the oven and bake a batch of chocolate chip cookies. To get you in the mood, I’ve put together three different versions—each with its own personality.

First, my go-to chocolate chip cookie: buttery, chewy in the center, and crisp around the edges.Then, the famous Salted Rye Chocolate Chip Cookie from the San Francisco Cooking School, with its deep, savory notes and just enough salt to keep things interesting. And finally, a Spiced Hazelnut Chocolate Chip Cookie from my cookbook Season, created with my gluten-free friends in mind, but beloved by everyone at the table.

And now for the really sweet news—I’m officially making my Netflix debut next month! 🎉 I’m co-hosting a brand-new show, In the Test Kitchen, with my pals (and brilliant colleagues) from America’s Test Kitchen—Lan Lam, Bryan Roof, and Lidey Heuck.

There are 23 episodes, and they start dropping on February 26 on Netflix. Expect a lot of food, strong opinions, spirited debates, and the kind of kitchen chaos that only happens when very opinionated test cooks are given a platform. I cannot wait for you to watch.

Happy New Year and Welcome Back!

I’m freshly back from Australia, where I celebrated my cousin’s wedding, spent time with family in Melbourne, escaped to Tasmania, and rang in the New Year in Sydney. Every time I visit, I somehow fall a little more in love with the country and the people. It’s becoming a pattern. A very pleasant pattern.

My biggest folly this trip? Packing. I confidently assumed “summer in Australia” meant I could live exclusively in shorts and breezy shirts. The weather had other plans. It turned out to be cooler than expected, which meant I spent part of the trip mildly underdressed and dramatically layering whatever warmer pieces I could find, looking like I had packed for three different climates and committed to none.

At the risk of sounding delightfully unadventurous, I don’t have any extreme, cinematic goals for 2026. I’m not climbing Everest. I’m not jumping out of planes. My ambitions are gentler, but just as heartfelt: I’d love to finally take a bonsai class, start a personal photography project I’ve been putting off, get better at my Lagree Reformer workouts (which I fell in love with last year), read more books, and spend a little less time staring into the glowing rectangle in my hand pretending it’s “research.”

Small shifts, soft goals, and hopefully fewer packing mistakes.

On a much more sobering note, we lost the incredible and deeply generous Chef Elle Simone Scott this week. I had the privilege of meeting Elle during my very first days at America’s Test Kitchen, and even in that brief window, her presence left a lasting imprint on me.

Elle was the first Black woman to join the ATK show, and for so many people, she was not just a familiar face on television, but a symbol of possibility, belonging, and excellence. When I met her, she greeted me with an ease and warmth that immediately put me at home. She was open, encouraging, and genuinely invested in helping newer voices find their footing, their confidence, and their place.

In a kitchen—and an industry—that can often feel intimidating, Elle led with kindness. She made space. She lifted people up. And she did it all while carrying her own quiet strength. She will be deeply missed, and her impact will live on in the many people she encouraged, inspired, and welcomed in.

Chorizo and White Bean Soup

Inspired by Goan and Iberian flavors, this is the kind of soup that smells like you’ve been cooking all day, even though you absolutely have not. Smoky chorizo releases fat-soluble flavor compounds into the pot, creamy white beans thicken the broth naturally with their starches, and a final hit of greens and acid wakes everything back up so it doesn’t taste like winter fatigue in a bowl.

In other words, it’s comfort food engineered for maximum flavor efficiency.

You can find the full recipe over at America’s Test Kitchen — and I highly recommend putting it into heavy weeknight rotation while pretending you planned it days in advance.

Make this Soup

Hello from Australia!

I’m down under for a very special reason. I’m spending time with family and celebrating my cousin’s wedding, all in the middle of summer. Which means, yes, there has been a lot of ice cream. I don’t get to see my family nearly as often as I’d like since we live so far apart, so anytime there’s even the slightest excuse to gather, I’m on a plane without hesitation.

Before I left, I set a small kitchen experiment into motion. My very young Buddha’s hand tree surprised me with two large fruits this year, and I found myself unsure of what to do with them. They’re often candied, turned into marmalade, or used for extracts, but I wanted something simple and a little playful. So I chopped both fruits and tucked one into a jar of tequila and the other into tequila with sugar, planning to leave them for a month. Just 24 hours later, the tequila had already begun to take on the natural pigments from the citrus. I’ve hidden both jars away in a cool, dark corner of the kitchen and can’t wait to see what greets me when I return. It could be a disaster. It could be magic. We’ll find out.

This is my final newsletter of the year, and I’ll see you on the other side in the new one. As this year comes to a close, I want to thank you from the bottom of my heart for being part of this community. It is such a privilege to see you cook from my recipes and share them in your own kitchens. I hope you’re able to take a little break, spend time with people you love, and also steal a quiet moment just for yourself.

Special Holiday Offer From America’s Test Kitchen

My friends at America’s Test Kitchen created a special holiday to share with my readers. Access over 30 years of ATK recipes (including mine) and reviews with a free one-month subscription and then 37% off your first year with my exclusive link.

Holiday Menus

• The Christmas and Holiday Dinner Menu

• The Christmas and Holiday Cookie Collection

• The Christmas and Holiday Sweets Collection

ICYMI

Rocky Road Bars (Science + Recipe)

Rocky road has always felt like a dessert built from joy and improvisation. Its origins stretch from 19th-century Australia, where chocolate, nuts, and marshmallows were mixed to make use of imperfect ingredients, to its rise as a beloved ice cream flavor in the United States during the Great Depression, when texture and generosity turned restraint into indulgence. However it traveled, the rocky road became shorthand for comfort, abundance, and that playful feeling that anything delicious could happen in one bite.

These bars keep that spirit alive while quietly sharpening the flavors through science. Dark chocolate forms the backbone, bringing bitterness that makes every sweet note feel brighter. Marshmallows soften the snap and create those familiar pockets of chew, while dried apricots and pineapple add concentrated fruit acids that lift the richness. Walnuts and pepitas deliver crunch and fat for balance, and a touch of coconut reinforces the fruit with gentle, toasty aromatics. Chilling the slab sets the chocolate to a clean snap and lets the flavors release in layers rather than all at once.

There is no baking required, no need for precision, and no wrong way to cut them. These bars are meant to be shared, stacked high on a platter, and broken into with your hands, just like rocky road always has been.

The Flavor Files: Why These Rocky Road Bars Work

Rocky road is one of those desserts that feels nostalgic and indulgent at the same time, but what makes these bars really special is how many different flavor and texture mechanisms are happening in one bite. This is a dessert built on contrast, and contrast is one of the most potent drivers of deliciousness.

Let’s break down what is happening under the hood.

Read more

Hello,

I just spent a few days in Boston on my most recent trip to ATK, where I learned the most incredible news: Flavor Forward has been renewed for a second season! I truly could not contain my joy when they told me. Hosting my own cooking show has already been such a gift, and I have made peace with whatever the future holds. But to hear it has been greenlit for another season feels like one of the best holiday surprises I could have imagined. I am so profoundly grateful to every one of you who watched, shared, liked, and left comments. I am heading into 2026 with a huge smile on my face. Thank you from the bottom of my heart.

Season two is coming, but you can binge all of season one of FLAVOR FORWARD right now.

This week, I am also sharing my holiday gift guides, filled with cookbooks, food and culture books, and thoughtful ideas for home cooks. There are so many fun picks in here, whether you are shopping for someone else or treating yourself. I hope you find something that makes you just as happy to give as it is to receive.

And since it is officially Christmas baking season, I also have a brand-new cookie addition to my holiday lineup for this year, something warm, spiced, and perfect for sharing. I cannot wait for you to bake it.

xx

Nik

The Holiday Gift Guide

My Favorite Cookbooks and Food Books of 2025

Holiday Gifts For Home Cooks

Chai Masala Brown Sugar Cookies

I’m always chasing a holiday cookie that hits all the right notes at once: warm, comforting spice, deep caramel sweetness, a fabulous chewy texture, and a recipe that doesn’t ask too much of me when the season already feels full. These masala chai brown sugar cookies check every one of those boxes. They’re quick to mix, easy to bake, and somehow still feel special enough for a cookie tin or a last-minute get-together.

What I love most is how they bake up with those beautiful crackled tops and a soft, chewy center. The chai masala brings warmth without overpowering, making each bite feel cozy rather than cloying.

Read more

Hello from Washington, D.C.! It’s been eight years since I was last here, and it feels good to be back, even if just for a quick stop before I head to Virginia to spend the holiday with Michael’s family. I’ve been catching up with friends, soaking in the city, and squeezing in a bit of downtime — which for me means getting lost in a good book.

Right now, I’m reading Strange Pictures by Uketsu. It’s a wonderfully bizarre and clever form of horror. Every story hides clues inside the illustrations, so you find yourself flipping back and forth trying to solve a mystery while also getting spooked. It’s basically a puzzle book disguised as a ghost story, and I’m having a lot of fun with it.

This week

• It’s time for my Big Annual Thanksgiving Menu.

• For my paid subscribers this holiday, I have a new side dish: the classic candied sweet potatoes, reinterpreted my way with the warm, comforting scent of chai spices and earthy jaggery, so the sweetness doesn’t mask the natural sweetness of the roasted sweet potatoes.

• If you’ve been considering becoming a paid subscriber, now’s the time! I’ve jumped on the Black Friday train and am offering 40% OFF annual subscriptions for ONE WEEK ONLY. Redeem here.

• ICYMI: Another extra side for my paid subscribers, My Indian Style Cornbread Stuffing

The 2025 Thanksgiving Menu

Thanksgiving is one of those days where food does more than feed us — it brings everyone a little closer. It’s the laughter in the kitchen, the rush to grab the last roll, the stories we only remember when we’re all finally sitting down together. As I get ready for my own celebration this year, I wanted to share the dishes that make me excited to cook for the people I love.

So I’ve gathered three curated collections to help you build a table that feels special — whether you’re hosting a crowd or cooking for just a few. Think golden, juicy mains… sides packed with color and crunch… and desserts that feel like a warm hug at the end of the night.

🍽️ Thanksgiving Main Dishes

🥕 Thanksgiving Side Dishes

🍰 Thanksgiving Dessert Ideas

I’d love for you to dive in, pick a few favorites, and make them your own. If you end up cooking something from these lists, please send me a photo or tag me. Nothing makes me happier than seeing my recipes become part of your holiday memories.

Here’s to warmth, good food, and a table full of small moments that matter.

I’m giving myself a tiny break next weekend to enjoy the holiday, so there won’t be a newsletter next Sunday — but I’ll be back the following week with more delicious things.

Chai-Spiced Jaggery Candied Sweet Potatoes

Recipe

Read more

Hello from Palm Springs!

I kicked things off with dinner at Workshop Kitchen & Bar, where the non-alcoholic drinks were so good I briefly forgot they were non-alcoholic. And because my ongoing quest for the world’s best potato pizza never takes a day off, I ordered their wood-fired sourdough topped with potato confit, braised leeks, truffled crème fraîche, and an unapologetic amount of cheese. It was creamy, indulgent, and genuinely made me consider starting a potato-pizza appreciation society.

The Palm Springs Food and Wine Festival has been a delight, even with the dramatic atmospheric storm currently soaking Southern California. Rain is a rare guest here, and when it shows up, the whole desert goes full glamour-shot mode — the mountains turn moody and cinematic, like nature is doing its own editorial spread.

So in the spirit of that bold, dramatic energy, I’m flipping the script this week. Instead of easing into Thanksgiving with savory dishes, we’re starting with dessert. Because honestly, when the sweets are this good, why pretend we don’t all want them first?

Hop in — it’s going to be a fun ride.

Cranberries and Cream Parfaits

If you’re not in the mood for pie this year or you’re looking for something different and more refreshing to end a rich celebration, these Cranberry and Cream Parfaits are for you. It’s the dessert I made for our Friendsgiving episode at America’s Test Kitchen, and it has quickly become one of my favorite Thanksgiving finales. Parfaits are easy to prepare ahead and assemble beautifully in individual glasses, which makes them perfect for entertaining. In this version, tart cranberries meet the gentle warmth of cinnamon and star anise, layered with a silky pastry cream for balance. The result is bright, festive, and light, everything you want after a hearty meal. You can watch how I made it and grab the recipe in the Friendsgiving episode.

Thanksgiving desserts are where I like to loosen things up a little — to keep the comfort but add surprise and brightness. This year’s collection leans into that balance. You’ll find desserts that cut through the richness of the meal, like cranberry-forward sweets and chilled puddings, alongside cozier bakes built on pumpkin, sweet potato, warm spices, and caramelized edges. A few are playful twists on tradition, while others borrow inspiration from my travels or the flavors I grew up with; together, they make a lineup that feels both familiar and new. These are the recipes I keep coming back to because they work for almost every table: small gatherings, big Friendsgivings, potlucks, or for that weekend when you want something festive. Since dessert is the theme this week, I’ve pulled together a curated list of the treats I think deserve a moment on your Thanksgiving menu this year.

Thanksgiving Sweets Collection

🎁 A Special Thank-You for Flavor Forward Viewers

I hope you are enjoying my recent show on America’s Test Kitchen (ATK), Flavor Forward. As an extra bonus for my newsletter subscribers, I’ve secured an exclusive discount on ATK subscriptions for the holidays. Through the end of November, in addition to a one-month free trial, you can get 37% off the first year of a membership. Just click HERE.

Hello Friends,

This week feels like one big finale.

I just wrapped up the final edits for my new cookbook! After hours spent squinting at the galleys, scrolling, tweaking, and finessing every last word and photo, my eyes deserve their own vacation (or at least an eye exam). The cover will be locked in soon—and I can’t wait to share it with you.

It’s also the final episode of FLAVOR FORWARD, and fittingly, it ends on a sweet note: a cool, tropical granita made with coconut, lime, and lychee. It’s light, bright, and the perfect way to end a heavy meal—or to cleanse the palate between bites. As the series comes to a close, I’ve been reflecting on how close I once came to giving up on the idea of hosting a show that combines my two great passions: flavor and science. I’m so glad I didn’t. If you’ve been following along, thank you—and if not, this is a great time to jump in and show the finale some love. You’ve been with me through every high and low, cheering me on and reminding me why I do what I do. I couldn’t have done any of this without you—thank you for lifting me up always.

Next weekend, I’ll be cooking at the Palm Springs Food and Wine Festival—my first visit to the desert! If you’re local or have been before, I’d love your recommendations (food, vintage finds, or anything in between).

More soon,
Nik

In this week’s newsletter:

• New Recipe (Paid Subscribers): Indian-style stuffing with dates, nuts, and warm spices — a golden, flavor-packed twist on the classic holiday side.

• Kitchen Science Deep Dive: The Science of Boiling Water — what really happens when water hits its boiling point, why pasta cooks slower at higher altitudes, and how understanding heat and pressure can make you a smarter cook.

• Science Spotlight: The Truth About Washing Produce with Baking Soda — what the research actually says about using baking soda to remove pesticides (plus the correct ratio and soak time if you want to try it).

Read more

We’re down to the second-to-last episode of Flavor Forward with Nik Sharma, and this one packs more than just heat. I’m making Chicken 65, the South Indian fried chicken that’s crispy, fiery, and bright with lemon—the kind of dish that wakes up every sense. It’s marinated in spiced yogurt, fried to a perfect crunch, and tossed in a glossy chile-lemon glaze that hits all the right notes: tangy, savory, and addictive. But that’s not all. There’s a special guest in this episode who completely threw me for a surprise at the end—you’ll have to watch to find out who. Catch it now on America’s Test Kitchen’s YouTube channel and let me know what you think!

What I’m Reading: What to Eat Now by Marion Nestle

I’ve been reading Marion Nestle’s updated edition of What to Eat Now (Amazon/Bookshop), and it offers a smart and refreshing look at how we navigate food today. Marion has a gift for cutting through the noise of food trends and marketing hype with warmth, wit, and science. It’s a big book, one to spend time with and read slowly, page by page, because every section makes you think a little differently about how food really works in our lives. It is a masterclass in cutting through food industry noise with clarity, humor, and science. Marion unpacks the language of labels, marketing claims, and supermarket psychology to help us make better choices for both our bodies and the food system. I was lucky to read an advance copy and write a few words of praise for it, and I think you’ll enjoy it too.

Recipe

Roasted Squash and Shallots with Pineapple and Honey-Lime Dressing

My Roasted Squash and Shallots with Pineapple and Honey-Lime Dressing, walks the perfect line between sweet and savory. Butternut squash and shallots roast until caramelized and nutty, while pineapple adds juicy bursts of acidity. A honey-lime dressing ties everything together, its balance built on chemistry: sugars caramelize for depth, acids from lime and pineapple keep things bright, and a touch of fish sauce adds subtle umami.

Once roasted, the vegetables are layered with pineapple rings and topped with Thai basil, mint, cilantro, scallions, and sliced Thai chiles for heat. It’s colorful, fragrant, and bold—an easy side that feels special enough for a dinner party or holiday table. (Pro tip: skip the Italian basil; Thai basil’s spicy, anise-like flavor is what makes this dish sing.) 👉 Get the full recipe on America’s Test Kitchen

I can’t remember where I saw it or who wrote it, but they aptly described the weather in LA right now. It’s autumn in the morning, summer in the afternoon, spring in the evening, and at night winter sets in—all four seasons in one day. I never know what to wear, so I end up taking a jacket everywhere I go, just in case. And I learned my lesson well when I went out to dinner at the new Malaysian restaurant Rasarumah when stopped in LA on her book tour. Vegetarians, this place has a separate menu just for you. I highly recommend the gado gado salad and mushroom clay pot, which we ended up ordering twice that evening. The cendol sundae with coconut ice cream and pandan jelly noodles was phenomenal.

This week…

• See what I’m cooking up in the latest episode of Flavor Forward with America’s Test Kitchen!

• Learn about the science of salt in my salt deep dive (and get a handy chart to help with measurements for different types of salt)

• Exclusively for my Paid subscribers, my recipe for Gunpowder Butternut Squash and New Potatoes

Tandoori Salmon: Turning the Heat Up

Tandoori food delivers some of the boldest, smokiest flavors in Indian cooking, and that is precisely why I love it. Growing up in Bombay, I would sneak out with my friends at night to eat tandoori chicken fresh off the grill, wrapped in buttery naan. The meat’s charred crust, its crimson hue, and the aroma of spices that reached you before the plate did were unforgettable. For this episode of Flavor Forward , I wanted to bring that same intensity to salmon. The broiler may not hit the 900 degrees of a tandoor, but its radiant heat can still mimic that smoky, high-heat magic.

Instead of the traditional yogurt marinade, I take a different route. A brief soak in a baking soda solution raises the salmon’s pH, keeping it tender and moist while allowing time for a dark crust to form. I then brush the fillets with lemon juice, which resets the acidity, just enough for the beet juice in my spice paste to hold its deep red color. The paste combines garam masala, Kashmiri chili powder, garlic, ginger, and kasoori methi, creating a rich, earthy heat. The result is buttery, smoky salmon with layers of spice and color that rival anything from a tandoor. Watch the full episode of Flavor Forward to see how it all comes together and learn the science behind this vibrant dish.

Let’s Talk About Salt — and Why It Changes Everything You Cook

If you’ve ever wondered why salt makes food taste better, you’ll want to read this one. I just published a deep dive on the science of salt, how it sharpens aromas, balances bitterness, and even changes texture at a molecular level. It’s a quick, practical guide to understanding salt beyond “season to taste,” and it’ll change how you cook everything from pasta to pastries. You can read it here: The Science of Salt.

Recipe

Gunpowder Butternut Squash and New Potatoes

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Treasure Hunting at the Rose Bowl Flea Market

A trip to the Rose Bowl Flea Market in Pasadena feels a bit like rolling dice at an antique casino. You never know if you’ll come home empty-handed or juggling treasures. Held every second Sunday of the month, this legendary market is an event in itself with more than 200 vendors selling everything from vintage furniture and old cookbooks to potted plants, ceramics, clothes, and art. It is a dream for anyone with an eye for stories told through objects, whether collectors, stylists, designers, or just curious wanderers like me.

Our first visit years ago was a total bust. I had gone looking for a mirror like the one my parents have back home, an oval brass frame covered in delicate floral engravings. I found plenty of gold-painted wooden mirrors, ornate and beautiful, but not what my heart wanted. I left empty-handed and a little deflated.

Fast forward to this year. We had just finished remodeling our backyard, and I was on the hunt for a dining table, something big and full of character, and a smaller one just for us when we weren’t entertaining. On a whim, we decided to tempt fate again and head to the Rose Bowl. And wouldn’t you know it, luck was waiting. Not only did we find outdoor furniture (made by Zation Wood Works), but we also found the mirror I had been searching for all these years. Heavy brass, beautifully aged, etched with intricate patterns that catch the light just right.

The outdoor tables and benches came with their own story, too. They are made from reclaimed wood floors salvaged from old Los Angeles homes. I love that. When I look at them, I imagine they have lived many lives before ours, seen things, heard whispers, maybe even held secrets. Perhaps those floorboards once felt the boots of a pirate or covered treasure tucked below.

Now they sit in our backyard, watching the sun move across the day. And I like to think that in their long journey through time, they somehow found their way home.

Lemon Couscous Chicken with a Burst of Freshness

If you’re craving something cozy but full of brightness, this week’s recipe is it. Inspired by my love for citrus and easy one-pan meals, Lemony Chicken with Chickpeas, Artichokes, and Pearl Couscous brings sunshine straight to the dinner table. The chicken thighs soak in a lemon-spiked marinade with smoked paprika, turmeric, and oregano before crisping up and finishing atop toasted couscous, tender artichokes, and creamy chickpeas. A drizzle of lemon dressing and a handful of arugula pull it all together into something that tastes like you spent all day cooking, even though it comes together surprisingly fast. Learn how to make it on the latest episode of Flavor Forward.

Best Fall Cookbooks of 2025: New Must-Read Releases for Every Kitchen

Every fall brings a wave of new cookbooks, and this year’s lineup feels especially thoughtful. From Helen Goh’s tender reflections on baking to Hetty McKinnon’s gatherings built around food and music, these books celebrate the ways cooking connects us. I’ve rounded up my favorite fall cookbooks of 2025, each one full of stories, flavor, and heart.

Best Fall Cookbooks

I’m honestly overwhelmed with gratitude. The response to Flavor Forward has been beyond anything I imagined. What excites me most is hearing how you’ve used these episodes to cook something new, to see ingredients differently, or to rediscover why you love being in the kitchen. Thank you for tuning in, for cheering me on, and for sharing this journey with such kindness and curiosity.

This week’s episode is one of my favorites yet, featuring a simple weeknight pasta that combines Italian passata and Korean gochujang. It’s comfort food with a twist: silky, bold, and quietly surprising, much like this adventure has been for me. The sauce reminds me why I love cooking in the first place: how two seemingly different ingredients can come together to create something entirely new.

This week, I’m taking paid subscribers behind the scenes into my kitchen to explore how a recipe takes shape. My Guide to Recipe Creation shares the framework and principles I rely on when developing new dishes, using my Pineapple Five-Spice Rice Krispies Treats from America’s Test Kitchen’s Rice Krispies Treat Challenge as a running example. I hope it inspires you to experiment, adapt, and create your own.

Thank you, truly, for watching, for writing, and for reminding me that food connects us in more ways than I could ever put into words.

From Idea to Plate: My Guide to Recipe Creation

How to Build Recipes That Tell a Flavor Story

Cooking gets more exciting when you stop following recipes and start understanding them. This guide is meant to help you think like a recipe developer to see how flavors connect, textures form, and small choices shape big results. Once you grasp the “why” behind a recipe, you can start experimenting with confidence and make every dish your own.

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Thank you so much for tuning in to the very first episode of my new show, Flavor Forward! It has been such a joy to share it with you, and the response has been incredible, all thanks to you. I am truly grateful.

In the newest episode of Flavor Forward, I take a humble can of white beans and riff on romesco, using one of my favorite pantry staples: jarred crushed Calabrian chiles. I first discovered these fiery little gems at a pizzeria years ago, and they have quickly become a permanent fixture in my kitchen. I keep two jars in constant rotation. They bring just the right amount of heat, around 25,000 to 40,000 Scoville units, along with a smoky and fruity depth. I have spooned them over eggs, tucked them into grilled cheese sandwiches, and, as in this week’s episode, used them to build dinner-worthy flavors in a romesco bean stew.

Calabrian chiles are often referred to as the “red gold” of Southern Italy. They are so beloved that there is an annual peperoncino festival in Diamante and even a museum dedicated entirely to them. Brought to Europe from the Americas in the 16th century, they quickly became an integral part of Calabria’s identity and cuisine. Their heat is considered medium, but what sets them apart is the complexity of flavor. Warm, fruity, and smoky, they lend depth without overwhelming the dish.

A spoonful of Calabrian chile paste can transform pasta, pizza, seafood, sauces, and more. Locals often say that food is not truly Calabrian without peperoncini, and many even carry them in their pockets to ensure they never face a bland meal. More than an ingredient, they are a symbol of joy and identity. You see them painted on walls, hanging from balconies, and sold in markets as charms of good luck.

Back at home, I am preparing for a family visit from Auckland. My cousin and I can be a bit of a whirlwind together, and I am sure we will keep everyone on their toes in the best possible way.

ICYMI

WHAT TO COOK IN OCTOBER: COZY RECIPES FOR FALL

October always feels like the month when the kitchen asks us back in, not with urgency but with comfort (and a little spooky Halloween fun). I find myself craving the scents that fill the house and linger long after the pans are washed: cardamom and cinnamon wrapped into a Masala Chai Pumpkin Cake, the sweet scorch of caramel over a Caramelized Nut Semolina Kefir Cake, and the vinegar tang that cuts through a Goan Coconut Curry. There are dishes that warm—like Chickpeas Stewed with Spinach, or Butter Chicken rich with spice and cream, and those that brighten, such as a Preserved Lemon Pasta that tastes of sunlight even on the grayest day. And because we can never have too many sweets, there are Cookies for Halloween, a Date and Tamarind Loaf, and a Lemon Poppy Seed Ice Cream that surprises me each time with its brightness in the middle of fall. These are the flavors I am cooking and eating this October, and I hope you will bring them to your table too.

October Recipes

P.S., I’ll be back with more premium content for paid subscribers next week!

Dear Friends, It’s been a busy few weeks…

Last Sunday I was on Substack Live with Hetty Lui McKinnon to discuss her new book, Linger. If you missed us, check out the recording.

What’s taken most of my time, though, and what I’m most excited to share with you all is my new show with America’s Test Kitchen, Flavor Forward! Instead of my typical content, I wanted to share a bit more about the show, what it means to me, and what I’ll bring to you!

From Dreaming in a Lab to Cooking on Camera

There was a time, back when I was still spending long days in a molecular biology lab, when silence felt endless. I’d wait for experiments to tick away on their own clocks and sometimes, to breathe, I’d sneak home for a break. That’s when I stumbled across America’s Test Kitchen (ATK) on PBS.

It felt like fate. Here were people who looked at cooking the way I looked at science: curious, nerdy, precise, a little obsessive about the “why.” They didn’t just make dinner, they asked questions, tested ideas, explained failures, and celebrated the wins. I was hooked. They were chasing truth through food, and I saw myself in that.

I never dared imagine that one day I’d walk through those same doors, not as a fan, but as part of the story.

After I left the lab for the apron, I wrote recipes, columns, and books for years, but television? That always slipped just out of reach. A few near-misses dangled in front of me, then disappeared, first the pandemic, then media mergers. One network even told me I looked too young to cook on TV (A compliment? Apparently not). After a while, I convinced myself that maybe it wasn’t meant to happen. Some dreams, I thought, are better left alone.

And then, out of nowhere, came ATK.

Earlier this year, as an editor-in-residence, I walked into the legendary test kitchen for the first time. The smell of roasting, the hum of conversation, the sound of pots clattering; it was like stepping into a universe I’d only watched from afar. The team welcomed me in, generous with their knowledge and wild with curiosity. Together, we geeked out over the myth of lemon pith bitterness, how instant mashed potatoes act like water sponges when added to meat, and how to fix problems in the kitchen. For me, someone who lives and breathes the science of flavor, it felt like holding the keys to the kingdom.

Every trip to Boston lit me up with possibility.

Then one day, I came home, opened my inbox, and nearly dropped my laptop. An email from Dan Souza: Would I be interested in hosting a show with America’s Test Kitchen? I’d just finished recording an episode of the In The Test Kitchen podcast, and the editors loved how it turned out.

You’d think after years of waiting, I would have screamed, but instead, I held my breath. So many false starts had made me cautious. But this time, it was real. Dan and the team weren’t offering a maybe—they were offering a chance to build something together. A show where I could finally share the things that matter most to me: flavor, science, and the thrill of discovering why.

For months, we wrote scripts (harder than any essay I’ve ever written), tested recipes, filmed long days in the studio, and shaped an idea into something I can only describe as a dream come true. And none of it would exist without Dan, Lan Lam, Matt Watson, Simon Savelyev, and the entire ATK team, who poured their creativity and humor into every single episode.

And now—it’s here. Flavor Forward.

Seven episodes. Seven deep dives into flavor and science, airing every Sunday at 12 pm EST/9 am PST on America’s Test Kitchen’s YouTube channel.

It’s bold, it’s nerdy, it’s fun. And it’s the show I once thought I’d never get to make.

Flavor Forward is my love letter to flavor and to the global pantry that enriches our kitchens. It’s about honoring traditions, celebrating science, and giving you the tools to feel fearless in the kitchen.

I can’t wait for you to see it. Thank you for being here, for rooting for me, and for letting me share this dream with you.

With gratitude and love,
Nik

Thank you, , , , , and many others for tuning into my live video with ! Join me for my next live video in the app.

Get your copy of Hetty’s new book, Linger, HERE (for a limited time, Hetty is also providing a preorder gift if her book is ordered through some Indie bookstores). Congrats to Benjamin Adler for winning today’s giveaway of Linger (you’ll re…

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Dear Friends,

I am back home after a whirlwind week in Boston, where I spent my days cooking at America’s Test Kitchen, learning a few new tricks from the chefs, and reminding myself how much fun it is to be surrounded by people who love food as much as I do. My friend and fellow cookbook author Rick Martínez even dropped by the studio, which made the week feel extra special.

Boston is growing on me. The fall foliage has officially gone full drama, with trees in reds and golds that look like they belong on a movie set. Coming from Los Angeles, where autumn mostly means I do not need sunscreen in the morning (you should still apply it), it is both thrilling and slightly confusing to need an actual jacket.

Now that I am home, my big plan for the weekend is to get back into the garden. The contractor finally signed off on the irrigation system, which means I have the green light to plant. I have seedlings lined up like eager contestants waiting to enter the stage, and I am itching to get them in the beds before they riot.

September Highlights You’ll Want to Catch

All this talk of vegetables feels like the perfect moment to share a cookbook I have been looking forward to, Linger by Hetty McKinnon. Fall always kicks off cookbook season with energy. I have two events that I am especially excited about this week.

• EVENT ALERT: I’ll be live with author Hetty McKinnon TODAY at 10 am PST / 1 pm EST here on Substack to talk about her new cookbook (there’s a recipe in this week’s newsletter from this lovely book). [Substack Live Here]

• EVENT ALERT: I’ll be interviewing author and fellow ATK Editor-in-Residence, Aran Goyoaga, about her new The Art of Gluten-Free Baking, at Now Serving LA on September 25 [Tickets Here]

• Finally, don’t forget to save September 28 on your calendars. [Hint below]

What I’m Reading

Linger by Hetty McKinnon: A Cookbook That Invites You to Stay a While

Every once in a while, a cookbook arrives that feels less like a manual and more like an invitation. ’s Linger: Salads, Sweets and Stories to Savor (Amazon/Bookshop) is precisely that kind of book. From the moment you open it, you can sense her generosity, her warmth, and her ability to take everyday ingredients and turn them into food that makes you want to gather, sit down, and stay at the table a little longer.

Hetty has always been a champion of vegetables, and in Linger she shows just how thrilling, comforting, and deeply satisfying they can be. The recipes travel across borders, from cauliflower buried under a mountain of dill (this week’s featured recipe), to salads brimming with seasonal fruit, to noodle bowls that feel like home in every bite. Each dish carries her unmistakable voice: thoughtful, soulful, and always centered on connection.

What makes this book truly shine is how it balances the celebratory with the everyday. These recipes are unfussy, and you can make them on a weeknight with what is in the fridge, and others that feel worthy of a dinner party centerpiece. And woven throughout are Hetty’s stories, tender reflections that remind us cooking is not just about technique, but about memory, identity, and care.

Reading Linger feels like being in the kitchen with a friend who knows exactly when to hand you a beverage, exactly how to season that salad, and exactly why it all matters. It is a cookbook that nourishes far beyond the plate.

If you are looking for a book that will expand the way you think about vegetables, inspire you to cook more often, and remind you why we gather at the table, Linger deserves a permanent spot in your kitchen.

The Tool I Never Knew I Needed

Since we’re talking about vegetables, I’d be remiss if I kept one of my favorite tools secret. Of all the tools in my kitchen, the one that surprises people when I rave about it is my salad spinner. I use the OXO Good Grips Salad Spinner, and I cannot imagine prepping greens without it. For years, I thought a spinner was unnecessary until I realized how much better salads taste when the leaves are dehydrated and look like they’re gasping for life. Dressing clings instead of slipping off, and the greens stay crisper in the fridge. The OXO Good Grips Salad Spinner version is sturdy, simple to use, and easy to clean. The push-button pump makes quick work of spinning, and the bowl doubles nicely as a serving dish. I use it not just for lettuce and herbs but also for rinsing and drying berries, leeks, and even beans after cooking. It is one of those tools that earns its keep on the shelf, and every time I pull it out, I am glad I invested in it.

RECIPE

Whole Roasted Cauliflower with a Mountain of Dill

‘s cauliflower with dill has been on repeat in my kitchen lately. It’s one of those deceptively simple dishes that’s elevated by a single herb — dill — which carries dozens of aroma molecules (like carvone and limonene) that give it that bright, anise-like lift. A dish like this is a magnificent entry point into the fall season.

Get Hetty's Cauliflower Recipe Here

If this recipe resonates with you, I highly recommend picking up Hetty Lui McKinnon’s Linger (Amazon/Bookshop).