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 ...

And does it~really~matter if you swap one for the other? The produce aisle is overflowing with look-alikes: zucchini and cucumbers, sweet potatoes and yams, plantains and bananas, onions and shallots.

How glorious are alliums? In just about every world cuisine, onions and their allium brethren—which includes garlic, chives, scallions, leeks, and shallots—form the foundation of myriad savory dishes.