If you dread the thought of cutting onions, take a little advice from celebrity chef Rachael Ray. Who knows, you might just ...

The Mist That Makes Us Weep When an onion is cut, cells fracture and release an enzyme‑driven chemical that becomes ...

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Onions have a famously long shelf life, and whole red, white, and yellow onions are easy to store—just pop them in a mesh bag or basket in a cool, dark, and dry location. You should avoid storing ...

Usually, the chemical mist released when onions are chopped – propanethial S-oxide – makes our eyes water. Now scientists ...

Whether they play a supporting or starring role, onions are the all-purpose flavor agent of the kitchen. They can be bold when sliced thin and served raw as a burger topping, or silky and sweet when ...

It’s your kitchen. You can cry if you want to. But with sharper knives, you might not need to. Cutting onions slowly with sharper knives slashes the number of tear-inducing droplets the vegetables ...