A chef-instructor at the Institute of Culinary Education teaches us the difference between these culinary cousins.

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to cooking. Cooking Light magazine profiled six family members in order of potency: from the most assertive, ...

During the COVID-19 lockdown, Ed Barrow created The Monday Pasta Club, a weekly online recipe page. Originally a pastry chef, Barrow rediscovered a pasta machine he was given for his twelfth birthday ...

Scallions and shallots are both mild, oniony vegetables that lend a zing to salads and help build the base of many recipes when cooked, but there are some key differences in their flavor that you ...

2 whole heads garlic 4 tablespoons olive oil, divided 1/2 cup diced shallots (1 whole bulb) 8 ounces Gemelli pasta 1 1/2 cups milk 2 tablespoons butter 2 table spoons flour Sea Salt Freshly ground ...

Letting onions caramelize longer than you think can add surprising sweetness and depth to any pot of soup—our editors say ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to our cooking. A feature all about onions in Cooking Light magazine's April issue profiles six family members in ...

I adore shallots. These little alliums give a beguiling oniony-garlicky flavor and fragrance to all sorts of dishes. I use them raw in salad dressings, caramelize them until they melt for topping ...