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Dunkin' Donuts Takes Cold Brew Nationwide; Why Onions Make You Cry

Five things to know today

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Happy Wednesday. People magazine just launched a new food vertical — called People Food, natch — to chronicle all things both celebrity and edible. Right now, the site includes such riveting headlines as "10 Things You Didn’t Know About Ina Garten’s Husband Jeffrey" and "Tiffani Thiessen’s Food Diary: What I Eat in a Day."

In more food news today: Dunkin' is taking its cold-brew nationwide; Postmates is expanding its Amazon Prime-esque Unlimited program; the art (?) of shotgunning beers; and why onions make you cry every damn time.

— Look out, Starbucks: Dunkin' Donuts is rolling out its new cold-brew coffee nationwide. It officially hits New York and LA on June 27, and will expand to the rest of the country later this summer.

— Postmates is vying to become the Amazon Prime of food delivery. Its recently unveiled Postmates Plus Unlimited program, which offers free delivery and no service fees on orders from select merchants for $9.99 a month, just rolled out to six new cities (Atlanta, Austin, Dallas, East Bay, Houston and Philadelphia). The minimum order has also been reduced from $30 to $25. The new program is certainly boosting business for Postmates: The company says the average Unlimited customer orders 8.6 times more often than customers who don't have Unlimited.

— Here's a surprisingly eloquent explainer on shotgunning beers. (For the uninitiated, that's stabbing a hole in a beer can and then sucking it down as fast as humanly possible.) Incredibly, some bros raised $37,000 via Kickstarter for a tool to facilitate this time-honored fraternity practice.

— How much do you love felonious lifestyle goddess Martha Stewart? Enough to watch what is essentially a 52-minute-long infomercial for her new collaboration with meal delivery kit company Marley Spoon? Ask and ye shall receive.

— Why do onions make you cry? It's because the tasty alliums are trying to defend themselves from falling victim to knives and sauté pans. This video from the American Chemical Society explains: