How to cut onions without tears

The sting comes from a gas released when you slice through an onion’s cells. You can’t stop it entirely, but a few habits cut it down to almost nothing — and they make your knife work safer and faster too.

Chill the onion for 15 minutes before cutting, keep your knife properly sharp, and leave the root end intact until last — that’s where the gas is most concentrated. Work near a little airflow and you’ll barely notice it.