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

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.

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, ...

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, ...

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 ...

Remove the lamb and set aside and add the onion, garlic, bay leaf, thyme and rosemary and cook until the onion is tender, ...

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 ...