Josh Sona

21 Flips | 1 Magazine | 1 Like | 12 Following | @JoshSona | Keep up with Josh Sona on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Josh Sona”

Cryofiltration: Perfectly Clear Juice from Fruits and Veggies

Crystal clear and flavorful tomato water? Transparent gazpacho? Pepper water? Clear apple juice that doesn’t oxidize? Perfectly clear consommé with …

Ice Cream

The science of neurogastronomy, or how our brains perceive the flavor of food

Can scientists trick the brain into thinking that broccoli tastes like chocolate? If so, could that help patients with low appetite regain motivation to eat?<p>Neuroscientists, physiologists and chefs hope research advances in taste and odor perception could make it possible one day to manipulate …

Flavor Science Explains How You Can Hear the Way Your Food Tastes

Loud noises can change the way we perceive how our food tastes, according to new research.<p>In the study, published in the <i>Journal</i> <i>of Experimental</i> …

Heat and high pressure—new technique to process food

Researchers are investigating how to improve a century old technology of processing food. Could this method result in safer food products with better …

The Food Lab: A New Way to Cook Pasta?

Gemelli with Asparagus, Ricotta, Arugula, and Lemon Zest<p>Think you know how to boil pasta? Think again:<b><br>Here's the recipe! »</b><p>More<p>Pasta<p>Essential techniques, recipes, and more!<p>My wife and doorman have got a pretty sweet deal. All they have to do is nothing, and they get hot, fresh food delivered to them …

How to Clean Soft-Shell Crabs

Serious Eats<p>VIDEOS<p>Watch More Videos<p>Pity the feisty blue crab. Even its binomial name, <i>Callinectes sapidus</i> ("savory, beautiful swimmer"), spells its fate. Hard shells and skin-splitting pincers aren't enough to stop us humans from throwing a bunch of them in a pot with Old Bay, then messily picking …

10 Chemistry Cooking Tricks From an Award-Winning Teacher (and Foodie)

Before diving into the kitchen this Thanksgiving, it’s helpful to have some basic chemistry knowledge up your sleeve. Ever wondered what the fastest …

Art

The science behind the perfect chip

How – and where – should you fry the ultimate chips? Veronique Greenwood takes a piping-hot plunge into the secret ways to create fried potato perfection.<p>The very best chips combine a crisp crust with a piping-hot, snowy-white interior – a delicious combination that arises when potatoes descend …

Chemistry

Physicist Cracks BBQ Mystery

The Stall. The Zone. The Plateau. It has many names and it has freaked out many a barbecue cook. I know because they email me right in the middle of their cook. Panicky.<p>You get a big hunk-o-meat, like a pork shoulder for pulled pork or a beef brisket, two of the best meats for low and slow smoke …

The Science of Biscuits

Introduction: The Science of Biscuits<p>About: I love writing, leather working, cooking, and playing board games. My short stories have been appeared in …

Baking

What's the Difference Between Light and Dark Brown Sugar?

<b>Got a question for Serious Eats?</b> Email your questions to AskTheFoodLab @seriouseats.com and please include your Serious Eats user name in your email. All questions will be read, though unfortunately not all can be answered.<p>What's the difference between light and dark brown sugar? If a recipe calls …

Cream Science: On Whipping, Butter, and Beyond

Cream is a remarkably versatile ingredient. Poured into coffee, spooned onto fresh berries, drizzled into soups, or stirred into risotto, it adds richness and a silky texture to any dish it's used in.<p>But, of course, cream isn't just special in its liquid state: it possesses unique characteristics …

What's the Difference Between Dutch Process and Natural Cocoa Powder?

More<p>All About Chocolate<p>Everything you want to know about chocolate<p>There's a kitchen stereotype that bakers are meticulous and measure everything to the gram. They follow directions to the letter, all while savory cooks are throwing food into pots Swedish Chef style.<p>Sometimes I wish I baked like …

There's a lot of confusion about eating fat. Here's what scientists agree on.

Media coverage of dietary fat has been confusing and contradictory over the years, as you can see in this graphic of Time magazine covers:<p>Back in the 1960s, the magazine suggested that everyone should lower their total fat intake, which turned out to be bad advice. (Many of the replacements for fat …

Mysterious 555-Million-Year-Old Organism Reveals Ancient Life Was Strangely Advanced

Life on Earth has been through quite the journey. After its emergence around 4.1 billion years ago, life evolved and diversified rapidly during the …

Ancient fossils show how giraffe got its long neck

For years, there has been scant fossil evidence showing how the giraffe evolved to have such an admirably long neck. But now, the remains of a …

Ancient seeds sprout after lying dormant for 850 years

After sitting in a clay pot for 850 years, ancient squash seeds are bearing fruit. In 2008, archaeologists uncovered a sculpted clay ball used to …

Dog-Sized Dinosaur Reveals Secrets Of Ancient 'Lost Continent'

A beaked relative of the triceratops has shed light on how geographical division affected dinosaurs enjoying their last years of world …