A team of physicists, biologists and engineers at Cornell University, in the U.S., has discovered some of the factors that lead to more or less spray when cutting onions and found a couple of ways to ...

Bettina Makalintal is a senior reporter at Eater.com, covering restaurant trends, home cooking advice, and all the food you can’t escape on your TikTok FYP. Previously, she worked for Bon Appétit and ...

I can’t tell you if this is scientifically accurate, but: I’m pretty sure I’m genetically predisposed to be extra-sensitive to onion-cutting. I can barely look at an onion without sniffling, and even ...