And does it~really~matter if you swap one for the other?

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 ...

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 ...