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

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 ...

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 ...

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, ...

Shallots are a member of the lily family, closely related to onions and garlic. Unlike most onions, shallots form a cluster of bulbs, similar to garlic cloves. Shallots are about the size of a golf ...

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 ...

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 ...