Taking the Pain Out of Cooking with Onions
Cooks who love onions, but hate what the vegetables can do to their eyes, may soon find relief, thanks to a group of scientists in New Zealand. The team says it has genetically altered an onion so it's missing an enzyme that's essential for an onion's pungent punch.
Colin Eady, a plant geneticist at Crop and Food Research in New Zealand, says, "We can take the crushed onion extract and put it under your eye and you get no tearing whatsoever."
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Scientists Invent a Tearless Onion Feb. 6, 2008
Food Editor for the Los Angeles Times, Russ Parsons May 22, 2001
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