Nik Sharma is a former molecular biologist turned cook. He is the author and photographer behind the James Beard nominated cookbook, Season:Big Flavors, Beautiful Food. He is also a columnist for the San Francisco Chronicle and writes about food and science for Serious Eats and The Washington Post. His work is also the recipient of numerous awards and has been featured by various national and international media publications. He is working on a new science based cookbook, The Flavor Equation that will be out this October with Chronicle BooksBio.