By Diana Hsieh
On Sunday, I made a paleo version of Cook's Illustrated's lamb vindaloo. (That's available only to subscribers.)
As I was chopping the onions, I thought of a handy tip that others might appreciate. If your eyes water while chopping onions, light a candle next to your chopping board. As CI explains, "the flame, which can be produced by either a candle or a gas burner, changes the activity of the thiopropanal sulfoxide by completing its oxidization."
I keep a tea light in my kitchen for just this purpose, and I have to chop more than a single onion, it's lovely!