From a classic culinary school method to tool-specific techniques like using a box grater or mandoline, here’s how professional chefs slice and dice onions to perfection.

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There are many varieties of onions, all with different flavor profiles and uses, though each helps to build the base of a savory, aromatic dish. Onions can be sliced, diced, wedged, or halved, but ...

I’ve tried all the old tricks to keep my tears at bay when cutting onions: sunglasses, swimming goggles, sticking out my tongue, running the sink faucet, and slicing them straight out of the fridge.

An expert cook has shared his top tip on cutting onions, a method guaranteed to be free of teary eyes. A chef lecturer at ...

Cutting an onion can feel like trying to escape a maze, blindfolded. One wrong turn—or slice—can send you swiftly down the wrong path. And then there are all of the different verbs—you can slice an ...

The Institute of Culinary Education is one of the largest culinary schools in the world, offering both professional and recreational programs in New York City. Here, chef Michael Garrett of their ...

Whether you’re grilling them, sauteeing them, frying them, pickling them or just eating them raw, there’s no denying onions are one of the tastiest items you can pick up in the produce department. The ...

No longer will dinner prep be a tear-inducing experience if you follow these two tips from researchers from Cornell ...

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 ...