What is flavor? Is it merely what your nose and tongue tell you? For cookbook author and recipe developer Nik Sharma, flavor is a full-body experience. Drawing upon his background in molecular biology, Nik brings scientific inquiry to the kitchen in his new cookbook, The Flavor Equation. In today's episode, Short Wave reporter Emily Kwong and producer Rebecca Ramirez cook two recipes from Nik's book and explore the scientific principles at work. Check out the episode page for photos and other links! Email us at [email protected].
