Ever wondered why onions make you cry when you chop them? In this video, we dive into the science behind this common kitchen dilemma. Discover the chemical reactions that occur when onions are cut and how they affect your eyes. We'll explore the role of sulfur compounds, the enzyme alliinase, and how these elements combine to produce the irritating compounds responsible for those tears. Whether you’re a cooking enthusiast or just curious about the science of everyday phenomena, this video breaks it all down in a clear and engaging way.