Cooking is steeped in science, from Maillard browning to emulsification. Curiously, onions make us cry due to a chemical defense. When cut, they release a gas that reacts with our tear ducts. Yet, chilling onions slows this reaction, sparing our eyes. Ancient cooking, interestingly, rarely used raw ingredients. Fermentation was a technique not just for flavor but also preservation, creating delicacies like cheese and wine. Share your own culinary insights or a kitchen science fact that fascinates you!