Small Tricks That Build Big Flavor
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Nik Sharma
Editor in Residence and Host of Flavor Forward
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I’ve spent a lot of time thinking about why certain dishes taste deeply satisfying while others fall flat. Sometimes the answer is technique. Sometimes it’s chemistry. Usually, it’s both.
This question is at the root of Flavor Forward, my ATK YouTube series that recently premiered its second season—and was also nominated for a James Beard Foundation Media Award. One of the things I’ve loved most about making the show is getting to share my insight into the tiny decisions we can make to quietly transform the way we cook.
Here are three flavor-building tricks I return to often.
Use fats to carry aroma
Many aroma molecules dissolve better in fats than they do in water, which means we can use fat as a delivery vehicle for flavor. That’s why blooming spices in hot oil before adding them to a soup, curry, or a rice dish like Chitranna makes such a dramatic difference. The fat helps disperse those aromatic compounds throughout the dish and then carries them directly to our palates.
Add umami in layers
The trick to deeper savory flavors is to use more than one umami-rich ingredient. Steve Dunn employs this technique in his popular Beef Short Rib Ragu, which uses a trio: dried mushrooms, tomato paste, and anchovies. Just a spoonful of those ingredients or others—such as miso, Parmesan rind, soy sauce, fish sauce, and even dashi powder—can create this powerful, unmistakable savoriness without making a dish taste fermented or even “fishy.”
Brown ingredients longer than feels comfortable
The browning reactions that happen when onions caramelize or proteins sear create hundreds of new flavors that add nuttiness, bitterness, sweetness, and even savory depth. The key is to let moisture cook off first. These carrots are seasoned with salt, which helps ingredients release moisture through osmosis. Then they are roasted in a 450-degree oven for 40 to 50 minutes. Being patient while food cooks is one of the easiest ways to improve flavor.
These aren’t restaurant tricks or complicated techniques. They’re small shifts that can completely change how food tastes at home. And they’re the kinds of details I still get excited about every time we film Flavor Forward. Thanks for watching along with us this season. New episodes are available on YouTube on the last Saturday each month.
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