Good food starts with good ingredients and attentive cooking skills. It’s often said that one needs only ingredients, a sharp knife and a flame (or other heat source) to make a meal. But if you’re not ...

If you cook with garlic often, you likely know that its flavor changes depending on its preparation. When raw, the allium is pungent and almost hot; when pan-fried in oil, it shows a mellow, almost ...

There are times when size matters, and times when it doesn’t. Your onion is a little bigger than what a recipe calls for. No sweat. You leave your onion in large chunks instead of a dice? No-go. When ...

Countless savory recipes begin with onion, whether it's sliced, diced, or minced. "[Onions] are the flavor backbone of so many savory dishes," says Kyrsten Beidelman, regional manager of Hipcooks, a ...