The cookbook author Kenji López-Alt dives deep into a question of his own, with computer models and all. By J. Kenji López-Alt Kenji López-Alt has spent the last 15 years of his career rigorously ...

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 ...

Nowadays you can get onion rings at practically every fast food chain and it’s really easy to make them all by yourself. But did you know the classic blooming onion from your favorite steakhouse is ...