One of my favorite books is The Science of Cooking, by Editors of Cook’s Illustrated and Guy Crosby, PhD.  Loved-One got it for me for Christmas.  I love that he appreciates my nerdiness.

Here’s some interesting things about onions.

You know how recipes tell you to mince, chop, slice, dice, julienne onions?  [tweetthis]Different ways of cutting an onion actually make them taste different. [/tweetthis] As the knife blade cuts through an onion, cells get ruptured. (I bet the first thing you looked at under a microscope was an onion. What? You never looked under a microscope? )

The intense flavor in an onion happens when