Pound them to an even thickness, brine them for 20 minutes in salted water, or cook them to exactly 165°F using a meat thermometer. Rest for 5 minutes before slicing.

Chill the onion for 10–15 minutes in the fridge and use a very sharp knife. The sharper the blade, the less cell damage — meaning fewer tear-producing compounds.

Use an instant-read thermometer:

* Chicken: 165°F
* Pork: 145°F with rest
* Ground meats: 160°F
* Steak: 125°–160°F depending on doneness

Cutting it open only releases juices and dries it out.

Add brighteners like lemon juice, vinegar, or fresh herbs. A squeeze of lemon at the end can lift a dish instantly.

Let it simmer uncovered to reduce, stir in a slurry (½ tsp cornstarch + splash of water), or add a small pat of cold butter for richness.