iiinova — where your digital self keeps evolving

Nik Sharma @niksharma.bsky.social · 25/09/2026

I’ve never been called a triple threat until now! 💕

Nik Sharma @niksharma.bsky.social · 13/03/2026

I’m on a new show called IN THE TEST KITCHEN on @netflix.com with my pals from @americastestkitchen.com we break down the stories and the science and go behind the scenes to look at the messy fun work that goes into the creation of recipes

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Nik Sharma @niksharma.bsky.social · 31/01/2026

This book has lived with me since 2019. Years of thinking about nature, science, and cooking—and how they come together through flavor. I’m proud to finally share the cover with you. More soon. @chroniclebooks.bsky.social

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Nik Sharma @niksharma.bsky.social · 31/01/2026

It's always a special time when I get to go on @splendidtable.org and share my love for all things flavor.

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John Scalzi @scalzi.com · 05/12/2025

When the Moon Hits Your Eye shows up on this list from @sciam.bsky.social, which absolutely delights me, come see what else made the list www.scientificamerican.com/article/scie...

scientificamerican.com

Scientific American’s Best Fiction of 2025

The 10 best fiction books of 2025, explore far-off planets, future climate catastrophes and more

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Nik Sharma @niksharma.bsky.social · 05/12/2025

I am so happy and beyond the moon to share that my show, Flavor Forward on @americastestkitchen.com has been renewed for a second season. Thank you all for watching, sharing, and sending so much love. It truly means everything and the best holiday surprise I could have ever imagined 💕🙏🏽

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NPR @npr.org · 08/11/2025

An experimental gene-editing treatment shows promise for permanently lowering levels of cholesterol and triglycerides, possibly helping cut the risk for heart disease. n.pr/4hPhrQp

n.pr

CRISPR gene-editing works to reduce high cholesterol in a new study

An experimental gene-editing treatment shows promise for permanently lowering levels of cholesterol and triglycerides, possibly helping cut the risk for heart disease.

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Nik Sharma @niksharma.bsky.social · 27/10/2025

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.

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Nik Sharma @niksharma.bsky.social · 21/10/2025

A love letter to lemons in the latest episode of FLAVOR FORWARD

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Nik Sharma @niksharma.bsky.social · 08/10/2025

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

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Nik Sharma @niksharma.bsky.social · 06/10/2025

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!

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Nik Sharma @niksharma.bsky.social · 02/10/2025

The One Important Rule about Black Pepper Check out Episode 1 of Flavor Forward @americastestkitchen.com youtu.be/l9iBV7mKh0w

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Nik Sharma @niksharma.bsky.social · 29/09/2025

Episode 1 of Flavor Forward dropped @americastestkitchen.com please give it some love youtu.be/l9iBV7mKh0w

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Nik Sharma @niksharma.bsky.social · 28/09/2025

I will always remember this moment. My show Flavor Forward is now out on @americastestkitchen.com New episodes drop every Sunday. 🎉🥰😭

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Nik Sharma @niksharma.bsky.social · 25/09/2025

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💕🙏🏽

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Nik Sharma @niksharma.bsky.social · 22/09/2025

I’After months of filming, I can finally share: Flavor Forward with Nik Sharma. A show about flavor, science, and storytelling — and a milestone as the first Indian American and gay host @americastestkitchen.com Grateful to the brilliant team who made it possible. Premieres Sept 28 on ATK’s YouTube.

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Nik Sharma @niksharma.bsky.social · 15/06/2025

BREAKING: Asparagus is out here ruining bathroom vibes—and I wrote an entire newsletter about it. ✔️ Why your pee smells weird (or why you think it doesn’t) ✔️ The bizarre biochemistry of asparagusic acid ✔️ How to store asparagus so it doesn’t turn limp  ✔️ My ultimate Parmesan Asparagus riff

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Nik Sharma @niksharma.bsky.social · 02/06/2025

Skimming through my undergraduate microbiology lab notebooks from India.

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Nik Sharma @niksharma.bsky.social · 22/05/2025

BTS filming Season 26 @americastestkitchen.com and I've come to the conclusion that I love glam🤣💅💕

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OnlyFranz @protopigeon.lol · 15/05/2025

Yum! I love Nik's food 👌

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Nik Sharma @niksharma.bsky.social · 14/05/2025

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. 😂

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Nik Sharma @niksharma.bsky.social · 07/05/2025

My new recipe for @americastestkitchen.com Calabrian Chile White Beans with Almond Pesto

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Joy of Cooking @joyofcooking.bsky.social · 23/04/2025

Thanks to @niksharma.bsky.social , we’re big fans of glazing with a mixture of ketchup, sugar, pomegranate molasses, cayenne, and amchur. (From p. 167 of his first book, Season.) We’ve branched out a bit over the years, swapping the sour elements with tamarind concentrate, sumac, black lime, etc.

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Nik Sharma @niksharma.bsky.social · 23/04/2025

This week on living rent-free.

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Nik Sharma @niksharma.bsky.social · 20/04/2025

My cat playing games on You Tube

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Nik Sharma @niksharma.bsky.social · 14/04/2025

Is there a reason why cookbook publishers prefer describing ounces in fractions rather than decimals? Digital weighing scales report ounces in decimals.

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Nik Sharma @niksharma.bsky.social · 11/04/2025

This week’s newsletter is from a marvelous cookbook, Umma that will make you weep and touch your soul. open.substack.com/pub/niksharm...

open.substack.com

Kimchi Grilled Cheese and Honey Garlic Chicken from Umma

The Cookbook That Made Me Cry (In a Good Way)

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Nik Sharma @niksharma.bsky.social · 03/04/2025

I'm back @americastestkitchen.com for tv rehearsals, cooking, and more!

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Nik Sharma @niksharma.bsky.social · 28/03/2025

Dear PR agencies: If your author can’t be bothered to follow or engage with the people you’re asking to promote their book, maybe don’t hit send just yet.

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Nik Sharma @niksharma.bsky.social · 27/03/2025

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.

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Andrew Janjigian @wordloaf.org · 26/03/2025

Armenians love their meat, but they are also deeply religious (not me, tho), which means we've created loads of delicious meatless dishes for Lent and the 200-or-so other fasting days on the calendar. Topik, a potato, chickpea, and tahini dumpling, is one of the best of the best. Here's my recipe:

seriouseats.com

How to Make Topik, Classic Armenian Chickpea and Potato Dumplings

These Armenian chickpea and potato dumplings are a classic Armenian Lenten dish. Filled with onions, currants, and warm spices, topik are sweet and savory, with a rich, velvety texture reminiscent of ...

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Nik Sharma @niksharma.bsky.social · 27/03/2025

A soufflé pancake that I’m very proud of

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Nik Sharma @niksharma.bsky.social · 24/03/2025

The cover options for the Chinese edition of my cookbook, Veg-Table. which one do you like green or orange?

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Nik Sharma @niksharma.bsky.social · 22/03/2025

Vindaloo is derived from the Portuguese “carne vinha d’alhos” which refers to meat cooked in wine and garlic. (Goa was colonized the Portuguese) Vindaloo is traditionally made with a lot of vinegar and pork. Potatoes are not a part of this equation. “Indian” is not a language.

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Nik Sharma @niksharma.bsky.social · 18/03/2025

If you don't want to spend time shucking oysters or need to do a large batch. Heat them in an oven at 400F/200C on a bed of salt. They should start opening within 8 mins. Transfer to ice and then pop the top off.

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