Every recipe starts the same way: “dice one onion.” And every home cook knows what comes next — stinging eyes, uneven chunks, and a cutting board that smells like onion for two days. The prep is why weeknight cooking feels like work. Here are five shortcuts that give you those 20 minutes back.1. Stop cutting onions the hard wayOnions make you cry because slicing ruptures cells that release syn-propanethial-S-oxide — the more you slice, the more gas hits your eyes. The fix isn't goggles or frozen onions; it's fewer cuts....
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