Nik Sharma Wonders Why Flavor is So Important to Humans

<p dir="ltr">This week on Good Food:</p>

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<li dir="ltr">Molecular biologist&nbsp;<a href="https://www.instagram.com/abrowntable/?hl=en"><strong>Nik Sharma</strong></a> uses science-forward thinking to deepen flavor and better understand cause and effect in the kitchen.</li>

<li dir="ltr"><strong><a href="https://www.instagram.com/jfeldmar/?hl=en">Jamie Feldmar</a></strong> reports on the AI-powered robots built to kill fish via the Japanese process of ikejime.</li>

</ul>

<p dir="ltr">Connect with Good Food host <a href="https://www.instagram.com/kcrwevan/">Evan Kleiman</a> on <a href="https://kcrwgoodfood.substack.com/">Substack</a>.</p>

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