text_original: What makes onions, cabbage and turnips smell when you are cooking them is the escape of an exceedingly volatile oil which they all contain; in all of them it has the same characteristics; it does not begin to escape until they are tender.
text_transcription: WHAT MAKES ONIONS CABBAGE AND TURNIPS SMELL WHEN YOU ARE COOKING THEM IS THE ESCAPE OF AN EXCEEDINGLY VOLATILE OIL WHICH THEY ALL CONTAIN IN ALL OF THEM IT HAS THE SAME CHARACTERISTICS IT DOES NOT BEGIN TO ESCAPE UNTIL THEY ARE TENDER
phonemes: wˌʌt mˌeɪks ˈʌniənz, kˈæbɪdʒ ænd tˈɜːnɪps smˈɛl wɛn juː ɑːɹ kˈʊkɪŋ ðˌɛm ɪz ðɪ ɛskˈeɪp əvən ɛksˈiːdɪŋli vˈɑːlɐɾəl ˈɔɪl wˌɪtʃ ðeɪ ˈɔːl kəntˈeɪn; ɪn ˈɔːl ʌv ðˌɛm ɪt hɐz ðə sˈeɪm kˌæɹɪktɚɹˈɪstɪks; ɪt dʌznˌɑːt bɪɡˈɪn tʊ ɛskˈeɪp ʌntˈɪl ðeɪ ɑːɹ tˈɛndɚ.