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Welcome to Hotline Rewind, the weekly series where we gather up your questions from the week (and pepper in some from the Hotline archives) about a specific culinary topic. Let’s cut to it: Today we’re talking about knives. Being confident at the cutting board can shave hours off your weekly meal prepping, so we answered all of your chopping, slicing, mincing, and sharpening questions below.
What’s the best method for chopping an onion without crying?
We cry when we cut onions because the onion is trying to protect itself from predators (aka us). When an onion’s cells are bruised or torn, it releases a gas full of lachrymator compounds that make us cry.
