The Science of Taste: Nik Sharma’s Flavor Equation

We get a lesson in the science of flavor from Nik Sharma. He explains why he might consider fat to be its own flavor—just like sweet, sour, salty and bitter—and reveals the chemistry behind some of his best recipes, like spareribs in malt vinegar. Plus, Kim Severson explains how the pandemic has changed the way we shop for food; Dan Pashman reflects on 10 years at The Sporkful; and we make Austrian Goulash.Get the recipe for Austrian Beef Stew with Paprika and Caraway: https://www.177milkstreet.com/recipes/austrian-beef-stew-with-paprika-and-caraway-goulashThis week's sponsors:There’s something for every kid (or kid-at-heart) at KiwiCo. Get 30% off your first month plus FREE shipping on any crate line with code MILK at kiwico.com. Get Honey for free today at joinhoney.com/MILK Hosted on Acast. See acast.com/privacy for more information.