Namaskar and welcome to Bonds in the Kitchen. I am Rohan Bhattacharya, I teach chemistry in Kolkata, and this is the show where your kitchen is the laboratory and nobody has to wear goggles. Today we start with tears. Why does an onion make you cry? It is not the smell, it is a tiny chemical weapon the onion built for exactly this moment, and the trigger is your knife. I will show you what is hidden inside the cell, what mixes when you cut, and why putting the onion in the fridge for twenty minutes actually works. Then garlic, which is in the same family but took a very different path. At the end I answer a listener from Pune who wants to know why red onions sting less. You are listening on Witspeak Podcasts. Knives ready.