The Food Lab: Better Home Cooking Through Science

ALL ABOUT ONIONS In the mood for some chili? You’re gonna need three cups of onions, medium dice. ...

(unless you consider red onions on a slider to be a catastrophe). But some onions are better suited for certai ...

White onions are extremely mild in flavor and have a distinct sweetness. When caramelized, they have ...

Sweet onions (Vidalia, Walla Walla, Maui, etc.) cook similarly to yellow onions, but their mild pung ...

Red onions are rarely used for cooking, as their pigment can turn an unappetizing blue with pro ...

Shallots are the diminutive cousins of onions. They have a distinctly sweet and pungent flavor and are ...

Q: How do I tell the good onions from the bad? No matter what type of onions you choose, make s ...

got a few tricks for dealing with them in our arsenal. Read on. Q: What is it that makes onions smell, ...

fire (supposedly catalyzes some reaction that prevents lachrymators from forming—it doesn’t work u ...

unreasonably large container, the water would have diluted it more efficiently. Air-drying led to a milder ...

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KNIFE SKILLS: Slicing and Dicing Onions The main question when it comes to slices is one of direction. If you ...

At first glance, you may think, what’s the big difference? Let me answer your question with a ...

To see what difference it made, I split an onion in half, slicing each of the two halves in diffe ...

THE BASIC PROCESS always starts out the same: Place the onion on your cutting board and slice off the stem ...

¼ inch up from the base (6). Cut across the parallel cuts, using your curved knuckles as a guide ...

browning them? If so, I should be able to save myself a bit of babysitting time by limiting my stir ...

TRADITIONAL FRENCH ONION SOUP NOTE: If your pot doesn’t have a heavy tight-fitting lid, place a layer of ...

cook, stirring every 45 minutes, until the onions are completely tender, about 2 hours. Remove the l ...

CHICKEN AND DUMPLINGS It’s gonna be tough not to stick a joke about my late pup Dumpling in here so ...