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-goulash


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