This article is adapted from the July 23, 2022, edition of Gastro Obscura’s Favorite Things newsletter. You can sign up here. Whipping up a recipe can feel awfully similar to conducting a science experiment. Either one could involve adjusting burners or measuring out various powders and liquids, all while carefully watching to make sure your project doesn’t explode, burn, or turn a funny color. Cookbook author and food writer Nik Sharma happens to be both a cook and a scientist. Before he turned his hand to recipe-writing, Sharma was a…
