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, ...

Letting onions caramelize longer than you think can add surprising sweetness and depth to any pot of soup—our editors say it’s a game changer.

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 ...

If you read a lot of recipes, you have inevitably come across shallots in the ingredients list. They are used to add variation and smooth depth to a wide variety of dishes, like salad dressings, pasta ...

Blanch the string beans in a large pot of boiling water for 1 1/2 minutes (3 minutes if using regular green beans.) Drain immediately and spray them with cold water to stop them from cooking any ...

Dear Heloise: I work as a chef at a restaurant, and while trying to train a new chef on how to prepare certain dishes, I found he didn’t know that there was a difference between shallots and white, ...

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 ...