Weeping over onions may one day be thing of the past. Scientists in New Zealand's Crop and Food research institute have found a way to switch off the gene in onions' enzymes that makes us get teary-eyed at the cutting board. With further research and application, they hope that new onion varieties can be developed that will keep the vegetable's classic sweet and savory qualities while getting rid of the pungent scent that makes us sob.

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