How to Store Carrots So They Last for Months

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today: the right way to store carrots.

I rarely buy a lot of carrots unless I’m making carrot cake, a large po…

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today: the right way to store carrots.


I rarely buy a lot of carrots unless I’m making carrot cake, a large pot of soup, or gajjar ka halwa, a carrot-based Indian dessert. The refrigerator I’m stuck with is tight on space and its temperature seems irregular. Sometimes the vegetables in the crisper turn frosty. We even had a frozen carrot situation once, and the only “person” who loves that is my puppy—it helps with his teething. But carrots are one of those vegetables that can last for a good amount of time if stored properly (and if you have a proper refrigerator).

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Pomegranate Molasses

Homemade pomegranate molasses is vibrantly colored and flavored, with no added sugar or extraneous ingredients.


Homemade pomegranate molasses is vibrantly colored and flavored, with no added sugar or extraneous ingredients. Read More

The Soothing Science of Tea Steeping

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today: a piping hot cup of tea.

Every afternoon at 4 p.m., I partake in my daily ritual: tea with cookies (oft…

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today: a piping hot cup of tea.


Every afternoon at 4 p.m., I partake in my daily ritual: tea with cookies (often gingersnaps) or a sandwich (usually cucumber, salted butter, and a sprinkling of black pepper). And if I’m stressed or on a tight deadline, my work table will without fail contain a cup of tea.

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Aloo Paratha With Spiced Potato Filling

These crisp yet tender Indian flatbreads are stuffed with a spiced mixture of mashed potatoes, then griddled until crisp outside and warm within.


These crisp yet tender Indian flatbreads are stuffed with a spiced mixture of mashed potatoes, then griddled until crisp outside and warm within. Read More

Milk Creams (Indian Cashew Sweets)

Milk creams are a classic sweet served as little bites during the Christmas holidays in India. A mixture of sweetened cashews and milk are transformed into a soft dough that can be placed into decorative molds or shaped into discs.


Milk creams are a classic sweet served as little bites during the Christmas holidays in India. A mixture of sweetened cashews and milk are transformed into a soft dough that can be placed into decorative molds or shaped into discs. Read More

The Savory Power of Kala Namak, aka Black Salt

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today, he explores a savory super-ingredient to always keep in the pantry.

If there was one ingredient that I …

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today, he explores a savory super-ingredient to always keep in the pantry.


If there was one ingredient that I distinctly enjoyed from my parents’ kitchen growing up, it would be the salt kala namak. Sprinkling it over fresh fruit with red chile flakes or a bowl of yogurt with sweet tamarind chutney was delightful.

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The Umami-Rich Science of Nutritional Yeast, Marmite & Vegemite

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today, he’s introducing us to savory super-ingredients to always keep in the pantry.

Yeasts are one of the mos…

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today, he's introducing us to savory super-ingredients to always keep in the pantry.


Yeasts are one of the most powerful workhorses in research and the food industry. Simply put, yeast is a single-cell fungus that is round or oval in shape, sometimes looking like the cartoon character shmoo.

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Gulab Jamun

Gulab jamun is a beloved Indian dessert consisting of fried balls of a dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, saffron, and more.


Gulab jamun is a beloved Indian dessert consisting of fried balls of a dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, saffron, and more. Read More

Why Do Onions Make Us Cry? And How Do We Make Them Stop?

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today, he’s unpacking why cutting onions make us weep—and what to do about it.

When it was time to decide on a…

In The Kitchen Scientist, The Flavor Equation author Nik Sharma breaks down the science of good food, from rinsing rice to salting coffee. Today, he's unpacking why cutting onions make us weep—and what to do about it.


When it was time to decide on a career, I debated on attending culinary school. My mother, however, wasn’t too keen.

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