Ever Wonder Why Onions Make You Cry?

If you never cut the onion, you probably wouldn't be tearing up. The cutting breaks cells that release vapors that when mixed with the water in your tear ducts forms sulfuric acid, which stings and causes your eyes to tear up to wash away the irritant. Of course, bioengineers are looking for ways to relieve us of this annoying reality with tearless onions, which you can read more about here. NPR interviewed Russ Parsons who writes about science and cooking--two words that many wouldn't utter in the same sentence, especially when dining out at a favorite restaurant. Listen to the fascinating interview below and learn more about the science of cooking--why onions make you cry, why frying is different from other forms of cooking, and more. 

Does your training in chemical engineering make you a better cook?