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Theoretically, one should be able to make quick work of onions tear-free if armed with a razor-sharp knife and the requisite prep skills to match, but my dry, sensitive eyes would disagree. That is, until I picked up an (admittedly goofy) tip that has made a world of difference. Instead of turning to gimmicky onion goggles or other jury-rigged setups, I rummaged through my purse for an oversize pair of sunglasses to prevent the noxious sulfurous gases that leach out of onion flesh from doing their damage. Now, it may look silly to wear sunglasses indoors, but their large size shields like magic, and I've yet to experience a mascara meltdown in the kitchen since. Have you ever resorted to this before?

My guy and I are both big fans of oatmeal for breakfast, and on a recent morning, the two of us got into a discussion about the differences between old-fashioned oatmeal, quick-cooking oats, instant oatmeal, and steel-cut oatmeal — all of which are in our pantry. What makes each one distinctive? And do they all have the same nutritional value?

All types of oatmeal are made from groats, or ground oats that have been hulled, or dehusked. Traditional, old-fashioned oatmeal — the kind most commonly seen in cereal, granola, and muesli — is made from groats that have been steamed, rolled flat, and then flaked. Quick-cooking rolled oats, sometimes called quick oats, are cut into small pieces before being steamed and rolled. Irish oatmeal is my personal favorite; also known as steel-cut oatmeal, it is made up of groats that have been chopped into small pieces instead of flattened. It has a chewier texture and takes longer to cook. Instant oatmeal is precooked and then dried.

The nutritional profile across all varieties of oatmeal is the same — although certain types are often portrayed as nutritionally inferior. Instant oatmeal, for example, is still a whole grain, but it has a higher glycemic index and is more likely to contain sweeteners or sodium.

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Cooking en papillote (French for "in parchment") is a method of hand-sealing protein and vegetables in parchment paper, then oven-roasting them. While liquids aren't typically added to the pouch, ingredients seep out their own liquid and effectively steam in their own juices, resulting in a healthy meal that's bound to be filled with both moisture and flavor. In addition, other flavoring agents, like herbs and aromatics, get enveloped in the same steam-filled vessel, amping up the delicious factor.

To create a parchment paper pouch, arrange your ingredients on one half of a large piece of parchment (this method works with aluminum foil, too). Fold the other half on top of your ingredients. Fold up the open edges of the packet in pleats, working from one end to the other. Don't worry too much about how the package looks, as long as it's tightly sealed. When you open your parchment-wrapped meal, you'll find a moist, flavorful, and perfectly cooked meal ready to be plated.

Even though it is most commonly associated with fish and vegetables, other quick-cooking proteins like chicken breast can be cooked the same way. What do you like to cook in parchment?

For many of us, today marks the first workday of 2013. But that's not all: it also happens to mark the beginning of our brand-new series, Six Weeks of Culinary Resolutions, in which, in an effort to improve ourselves over the course of the New Year, we master a different gastronomic goal each week.

To kick things off, we'll be focusing on eating lighter this week. Sure, holiday merrymaking brings to mind menorahs, tree lights, sleigh bells, and stockings — but it also conjures up images of yule logs, cookie swaps, standing rib roast, and way too much eggnog. It may not be possible to erase December's overindulgences, but healthier cooking in January is as close as we'll ever get.

Stay tuned all week to learn about lighter cooking techniques, wholesome grains, and of course, our favorite healthy recipes.

Cooking
Know your techniques: roasting vegetables
Know your techniques: poaching
Know your techniques: cooking en papillote
Know your techniques: panfrying
Substituting fresh herbs for dried ones
An easy way to swap canned beans for their dried counterparts
6 tips to try for a better bowl of oatmeal
Get you grains: a guide to cooking everything from oats to rice

Recipes
See how Evolution's Sweet Greens Juice compares to a homemade version
Elevate your salmon with a soy glaze
Update your lunch with a Wintry wrap sandwich
Wholesome dessert: oatmeal and brown sugar-stuffed apples
5 dinner salads that guarantee you'll get your fill of greens
A light dinner party menu that looks and tastes indulgent
9 inventive recipes for the kale-curious
Salt and vinegar kale chips
Roasted carrots with scallion-ginger glaze

You're hungry, and time is of the essence. You could order delivery — or you could make like Fresh Tart and whip up a quick batch of crave-worthy carbonara.

You're home from work, starving and standing in front of the fridge with your coat still on. You spy a couple of eggs, a spot of bacon . . . Breakfast for dinner is sounding fast and fine. And it is fine, of course, given bacon and eggs is one of the best food combinations on the planet. But if you're wanting something a bit more dinner-y, with a hit of carb comfort to chase away the day, remember carbonara, aka bacon-and-egg pasta.

For the rest of the story — and where to find the sumptuous recipe — check out Fresh Tart. Share your fast and easy dinner solutions with us in the YumSugar Community or by starting your own blog. If you're on Instagram, join the party by following us (username: @heyyumsugar) and tagging your food photos with the hashtag #savorysight.