Colossal Questions Season 2 Episode 8 Why Do Onions Make Us Cry?

Why Do Onions Make Us Cry? That's the colossal question on this episode of Colossal Questions Season 2. Onions are one of the most-used vegetables in the world, serving as a key ingredient in countless recipes and cuisines. But they come with a peculiar problem - as soon as they're cut open, they start making us cry! Why is that, and is there any way to avoid it?

The episode starts with the host introducing the topic and teasing some of the most popular theories for why onions make us cry, such as the release of sulfuric compounds and the stimulation of tear glands. Then, she takes a trip to a local market to learn from an expert on onion cultivation and get some fresh onions to experiment with.

The first part of the episode is dedicated to exploring the science behind why onions make us cry. The host takes the viewers through a detailed explanation of the anatomy of onions, highlighting the presence of enzymes and sulfenic acid precursors that are usually kept separate in different parts of the onion. However, the act of cutting the onion breaks the cell walls and brings the enzymes and sulfenic acid precursors into contact with each other, causing a chemical reaction that produces a volatile gas called syn-propanethial-S-oxide. This gas then rises up to our eyes, where it triggers a nerve signal that stimulates our tear glands and makes us cry.

The episode then explores some of the techniques people have come up with to avoid crying while cutting onions. The host highlights some of the most common ones, such as wearing goggles, breathing through your mouth, or cutting onions underwater. She tries each of these techniques herself and tests their effectiveness with a set of fresh onions. Along the way, she also debunks some of the myths surrounding onion cutting, such as the idea that freezing the onion beforehand or cutting off the root end will prevent tears.

The second part of the episode focuses on the cultural significance of onions and the various ways in which they're used in different cuisines around the world. The host takes the viewers on a virtual tour of some of the most iconic onion-based dishes, such as French onion soup, Indian biryani, and Middle Eastern fattoush salad. She also shares some of her personal favorite onion recipes and tips for cooking with onions, from how to caramelize them to how to incorporate them into dessert dishes like onion tart tatin.

Throughout the episode, there are also pop-up facts and stats that provide additional insights into the topic of onions. For instance, viewers learn that onions were used as currency in ancient Egypt, or that the world record for the largest onion ever grown is over 18 pounds! The episode also features interviews with experts in the field of plant biology, food science, and cooking, who provide their own perspectives on onions and add their own insights to the conversation.

The episode ends with a wrap-up of the key takeaways and an invitation for viewers to submit their own colossal questions for future episodes. It's a fun and informative exploration of a seemingly simple but surprisingly complex vegetable - one that's sure to make you think twice the next time you chop up an onion!