These onion-adjacent foods have personalities and applications in their own rights, and they're not as interchangeable as some recipes suggest.

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 ...

A chef-instructor at the Institute of Culinary Education teaches us the difference between these culinary cousins. Shallots add a subtle and garlicky sweetness that elevates both raw and cooked dishes ...