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Geneticists from New Zealand’s Crop and Food institute have bioengineered “tear-free” onions. These special lab-grown onions lack the irritating enzyme (which was first identified in 2002 by Japanese scientists) that makes one’s eyes tear up. It’s expectedly caused quite a stir in both the scientific and culinary communities, but don’t plan on putting away those tissues just yet; the institute’s project head Colin Eady has stated that it might be “10 to 15 years” before the miracle onion hits grocery store shelves.

Read more of this story at Yahoo! News.

Scientists Create Tear-Free Onions