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

In a small skillet over low heat, melt the butter. Add the shallots and salt and let them caramelize slowly and gently, stirring occasionally, until they’re tender, sweet-tasting, and an appealing ...

These caramelized shallots with N.Y Steak are the perfect treat any day. The slow roasting intensifies their sweet flavor, and the vinegar creates an irresistible savory flavor. The melt-in-your-mouth ...

If you've never tried butternut squash but have wanted to give it a try, we recommend preparing this recipe. It has the perfect balance of herbs and the shallots add a punch of flavor. Sweet and tangy ...

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, ...

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 ...