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Farmers Create Tearless Onions, Could Change The Way We Cook Forever

From biting wooden spoons, to shielding their eyes with goggles, people have always looked for ways to cut an onion and avoid the tears from streaming down their cheeks.

Meet the Sunion, the onion that claims to be the first to keep you from shedding a single tear.

When you hear of something as bizarre as a tearless onion, your first thought is probably, “GMO, GMO, GMO,” but Sunions claim they are not genetically modified, but rather a natural cross-bred method that was three decades in the making.

“This onion is the product of more than 30 years of research and development to grow an onion that actually decreased in pungency during storage,” Sunions breeder Rick Watson said in a press release.

The reason onions make us cry, is because the smell is a bit of a defense system. In dramatic terms, they make us cry, to try and keep us from eating them.

With help from farmers at L&L AG Production, Hartley Produce, and Perry & Sons Farms, Sunion says they found a way to decrease those tear-inducing compounds, so you can chop straight through them without fear of an onion’s pungent aroma hitting your nostrils.

The Sunions are currently grown in Idaho, Nevada, and Washington, and are already available in select grocery stores, although they have not released an official grocer list yet.

These sound too good to be true, but if they actually work, they might just change the whole cooking game, one less tear at a time.


Spaghetti Spoons Have A Genius Second Use That You’d Never Expect

Spaghetti spoons are one of the most crucial tools you can find in your kitchen. Used to extract and drain off noodles with ease, it makes cooking dinner and fishing out your pasta extremely easy. However, there appears to have been a hidden, second use for spaghetti spoons that we didn’t expect.

A hack originally from food and crafts hack page My Smoko Break revealed that you can actually use the pasta extractor to determine how much pasta should be cooked in the first place. That single hole in the middle can aliquot out perfect portions of noodles per person, making figuring out exactly how much pasta you should cook a breeze.

Since the hack was originally posted, several people have stepped forward with their thoughts on if the hack actually works or not.

In case you’re wondering how much pasta exactly constitutes a portion, check out the below clip from a SORTEDfood video that shows you exactly how much is appropriate for one meal. Of course, eating the whole package all at once is totally fine as well, especially if you’re carbo-loading.


Genius Colander Hack Was Right In Front Of Us The Entire Time

Boiling pasta has become somewhat of an adventure for us. Not classically trained, we’re still teetering along the line of knowing when that pasta is ready to be drained or if it needs a little more time in the water. Once that pasta is cooked, you don’t have too much time to get your drain game on. All Def Digital posted a brilliant colander hack on Facebook that will make your pasta draining experience so much easier.

All you need to do is go about the normal water-boiling process. Salt your liquid, throw in some noodles, and bring it to a boil, toss in a little olive oil to prevent the noodles from sticking together. Here’s where things switch up.

When your noodles are ready to be drained, whip out that trusty colander. Instead of dumping the entire contents of the lot onto the colander, simply use it as a barrier for the water to drain from the pot. This way you won’t have to dump your noodles back and forth.

If successful, you’ll be able to shave precious minutes off your cooking time. Just make sure your forearms can keep the colander and the pot together in one piece and you have proper oven mitts. Otherwise you might burn yourself.


The Best Way To Organize Your Fridge To Keep Food Fresh

If you just stack anything wherever it fits, you’re probably not fully utilizing your fridge’s potential for freshness, as there’s actually fridge organization tips that will keep your food fresher, longer.

Everyone has their own methods, but these tips seem to make the most sense for most US fridges.

Some of these you probably already know — like obviously the veggie drawer — but others might not have thought of  keeping cooked food in the middle of the fridge.

Check out the tips and organize accordingly to keep your food ultra fresh. Or don’t. Live your life:


Top Shelf

Milk and other dairy products should be stored on the top shelf, in the back where the fridge temperature is most consistent. Same goes for salad dressings and jams.


Top Door

With the door being opened and closed a lot, it can be one of the warmest parts of the fridge. Butter and soft cheeses like brie, or goat cheese can go on the top of the door without going bad.

Middle Shelf

If you’re refrigerating leftovers, or any cooked food, it’s best to keep them in the middle shelf. This also goes for any open canned food. You could probably sneak in your eggs in the middle shelf here.


Middle Door

Let’s not forget this part of the door, as the middle should belong to your condiments and pickles.

Meat Drawer

Deli meats. Period.

Bottom Shelf

The bottom shelf is reserved for uncooked meats, such as seafood and poultry. Wrap it up in plastic, or foil and make sure nothing’s dripping out.


Crisper Drawers

You probably already knew this one, as most of the drawers have pictures of fruit and veggies, letting you know that, duh, you use it for fruits and veggies. The drawers allow air to flow around the food, and keep them fresh.


Bottom Door

Last and not least, bottled products go on the bottom door compartment. Considering the way it’s built, you probably instinctively did that anyway, because that’s where they fit best.

picthx @getfixwithkristyn


This Kitchen Trick Makes Sure Your Cake Doesn’t Dry Out In the Fridge

The speed at which cakes dry out is probably the number one problem in the cake world. You celebrated a birthday, had a delicious strawberry tres leches cake, and don’t want the leftovers to lose that moist essence in the fridge the next day.

Thankfully, there is a way to cut your cake, that while a bit unconventional, will keep it tasting fresh, longer.

Typically, the square, pie-chart cutting method is employed to cut a round cake. It’s tradition. But as soon as you make the cut and leave the inside of the cake exposed, the drying begins.


To avoid that drying, Mathematician Alex Bellos of Numberphile found that making two cuts straight across the cake, and pulling out the middle piece was a better option.


After serving the middle pieces to your guests, there are two huge pieces of leftover cake, which can then be pushed together,


And use a rubber band to keep it together while in the fridge.

With the insides of the bread getting really cozy with each other, like siblings in the south, the moisture stays within the cake, and won’t dry out the next time you try to dig into it.

I was never a big fan of math, but when it’s used for good, and not for causing mental breakdowns in a college classroom, I’m all for it.

People might question what the hell you’re doing cutting your cake like this, but if you want to keep the fresh taste in tact, this method might be worth trying out.

Hit-Or-Miss Video

10 DIY Food Hacks That Will Make You Look Like A Boss

Unless you’re a famous chef like Gordon Ramsay or Bobby Flay, you probably have yet to master the culinary skills needed to reach chef superstardom.

In that case, HouseHold Hacker, a YouTube channel dedicated to posting, “quick & simple” do-it-yourself life hacks has you covered. HouseHold Hacker recently posted a 10-item crash course on simple food hacks that will help you work your way into the culinary hall of fame — if such a thing existed. Check out the video below.

We think these guys are onto something. These hacks are insanely easy and will leave you thinking, “why didn’t I think of that?”

Not only will some of these hacks save your food, but it will keep you from forkin’ out mad dough at the grocery store when your lettuce and basil go bad. Additionally, HouseHold Hacker shows us some really clever ways to use frozen butter and how to make homemade “frozen yogurt.” Where you at, Yougurtland?

Currently, Household Hacker’s channel has more than 3 million subscribers, so it’s safe to say we’re not the only ones taking notes.

Happy hacking!


14 Thanksgiving Kitchen Tricks to Get You to the Table Faster

Whether this is your first Thanksgiving dinner or your 30th, we dug up some sweet tips to help you in the kitchen this Thursday.

Have a wine glass handy to calm your nerves use as a dough-cutter for biscuits.



No one likes a dry turkey. Keep your feathered friend edible by cooling it with ice packs before you cook it.



Make your mashed potatoes as fluffy as fresh snow with by adding a little baking powder to them.



Using a lot of potatoes this year? Wash them off in your dishwasher (just don’t actually use soap).



Swirl some scrunched-up aluminum foil to get a roasting rack in seconds.




Use just about any (sanitary) item to spruce up your pie crust designs.


Put your lemons in the microwave for 10-15 seconds to get more juice out of them. This works best if you’ve refrigerated them first.



If you ditched the expensive ham this year, try wrapping your turkey in cheap bacon.


Blend your gravy to ensure it’s lump-free.


Prep your vegetables and spices at least a day in advance.



Grate cold or frozen butter for easier pie and biscuit baking.



Make stuffing hors d’oeuvres in a muffin pan.



Free up your cooktop and nuke your potatoes in the microwave before you mash.



It’s cold outside! Let your potted dishes stay warm in a crockpot on its lowest setting.


H/t to ViralNova