| Including bonus recipes! No images? Click here  Preorder The Flavor Equation Today! What makes a recipe cooked in a home kitchen or the meal served at a restaurant taste spectacular and delicious? What makes it inviting and special? Why do we like some foods more than others? The answers to these questions lie in our perceptions of flavor. You already know that Nik Sharma is a columnist here at Serious Eats. But did you know he's also a molecular biologist? In his latest book, The Flavor Equation, Nik combines his passion for food and science and investigates the world of flavor—all to help his readers become better home cooks. Inside, you'll find 100 delicious recipes, from curries and casseroles to layered salads, all of which are informed by his firm understanding of the seven flavor profiles: brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness. While the book is set to come out October 27, preorder it now to receive exclusive unpublished recipes from Nik. 
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