Andrew Zimmern has lots of tips and tricks in the kitchen, but you'll want to use this topping on everything once you try his ...

This recipe for Instant Caramelized Shallot-Cheese Fondue by Chris Nuttall-Smith is exactly the dish you pull from your pack at 7,500 feet as a pre-winter storm blows past. It’s also exactly the dish ...

To serve, spoon the shallots over the brie toasts. I find tearing some of the shallots up a little helps. Spoon over any of the sweet buttery sauce the shallots were cooked in. Finely grate over some ...

Onions are a staple of cooking in almost every cuisine and season. They’re so common that you probably have one variety or another around the house. But what happens when you don’t have the type ...

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, ...

A chef-instructor at the Institute of Culinary Education explains the difference between these culinary cousins. I adore shallots. These little alliums give a beguiling oniony-garlicky flavor and ...

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, ...

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 ...