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, ...

Begin with a medium sized sauce pot over medium heat. Add butter and morels, cook until morels are nicely browned. Reduce heat to medium low. Add shallots, bay leaves, thyme, garlic and a pinch of ...

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 ...

We may receive a commission on purchases made from links. Often associated with French cuisine, shallots have crunchy, off-white flesh layered like an onion with a similar albeit mellower and sweeter ...

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 ...