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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Do You Really Need to Wash Rice? Nik Sharma Has Thoughts.

If you’re like us, every time you hear about a kitchen hack—whether it’s advice from grandma or trending on TikTok—you wonder: But does it actually work? In The Kitchen Scientist, we’re asking author Nik Sharma (whose new book, The Flavor Equation, com…

If you're like us, every time you hear about a kitchen hack—whether it's advice from grandma or trending on TikTok—you wonder: But does it actually work? In The Kitchen Scientist, we're asking author Nik Sharma (whose new book, The Flavor Equation, comes out in October!) to put it to the test.


It’s almost an unconscious act for most of us. Before we cook many ingredients, we inevitably make our way to the kitchen sink to wash them. This does a lot of things: It rids the food’s surface from grit, dirt, chemicals, and bugs. But in some instances, washing also helps improve the quality of a dish, especially when rice is involved.

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Could Salt Make Coffee Taste Better?

If you’re like us, every time you hear about a kitchen hack—whether it’s advice from grandma or trending on TikTok—you wonder: But does it actually work? In The Kitchen Scientist, we’re asking author Nik Sharma (whose new book, The Flavor Equation, com…

If you're like us, every time you hear about a kitchen hack—whether it's advice from grandma or trending on TikTok—you wonder: But does it actually work? In The Kitchen Scientist, we're asking author Nik Sharma (whose new book, The Flavor Equation, comes out in October!) to put it to the test.


Of the five basic tastes, I find bitterness to be the most interesting—not only from an ingredient perspective but also looking at our behavior in response. In most recipes, we usually try to avoid tasting bitterness, and, as cooks, we’ve developed various ways in the kitchen to make the taste more palatable by trying to reduce it, cover it up, or remove it entirely.

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