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 ...

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, ...

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 ...

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 ...

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

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