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The Flavor Equation, in which Sharma guides readers through an explanation of the science of taste. “I wanted to write a cookbook where cooking felt accessible to people, but also I wanted to tell them, ‘This is why we crave certain things and this is why we appreciate certain flavors, tastes, textures and all that stuff,’” Sharma says. “It’s basically the marriage of my two careers in science and in cooking.” Currently a freelance food writer and cookbook author, Nik Sharma turned his on-the-side hobby into a full-time career. (© Nik Sharma) The book’s many research-based tips and tricks get pretty geeky, but actually make the recipes even more welcoming and adaptable. “I don’t want people to be bogged down by accessibility and finding ingredients; I want it to be easy,” he says. “The goal is to encourage people to cook.”

Languedoc roussillonUnited statesSan franciscoVeracruz llaveGeorgetown universityDistrict of columbiaAlvarinho minhoNik sharmaJames molesworthGillian sciarettaHondarrabi zuriGetariako txakolina txomin etxanizHondarrabi beltzaThomas matthewsUniversity of cincinnatiBrown table