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

Here's what you need to know about subbing one for the other, according to a chef-instructor at the Institute of Culinary Education.

Onions are a quintessential part of almost any recipe. Their big flavor is the starting point for dishes like soups, casseroles or sauces. But beyond the flavor profile, onions also have impressive ...

The onion family forms the base of almost all my cooking. Think onions, garlic, shallots, leeks, and scallions: The onion family is vast and offers an enormous flavor range, from strong and assertive ...

I thought my three-onion chicken salad was a triumph. Red onions for their bite, scallions for their grassy brightness, pickled onions for a puckery jolt of acid. It had crunch, it had sharpness, it ...

Chives and green onions look alike, but their flavor, texture, and role in cooking couldn’t be more different. Here’s what ...