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.

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, ...

Bavette à l’échalote is a beloved French classic that brings the rich, savory flavors of perfectly cooked skirt steak and caramelized shallots to your table. This dish is quick and easy to make, yet ...

With thoughts of French Bastille Day, July 14, and the Olympics coming to Paris, I thought it would be fun to savor a simple, classic French Bistro dinner, Steak with Shallot Sauce (Steak aux Eschalot ...

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, ...

In this video, we're going to show you the secret ingredient to making *insanely delicious* Tabantha Bake! Tabantha Bake is a ...

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 ...