Gochujang – a fermented Korean paste – is hot, sweet, savoury (almost beefy, despite being sweet), and one of my favourite ...

Herbs and alliums together form the bedrock of many cuisines. Use them to ground the flavours of a dish, and to add flourishes of freshness, as in these seasonal recipes with lamb, potatoes and peas ...

Vegan food has earned its place in our kitchens thanks to knock-out recipes that pack a punch. Here are four soups that, by virtue of their flavour, will get you thinking about how you eat ...

Green Onion (Scallions): These onions are prized for their green leaves and the “bulb” part, which is very narrow and white. Green onions are sold in bunches and are almost always used raw, sliced in ...

Whether they’re topping your take-out or mixed into a bowl of miso soup, you’ve probably seen these little onion-flavored green rounds before. But the spring staples, most often called scallions, are ...

In season now: This Saturday enjoy the contrast of spring with a nice mix of storage and over-wintered vegetables like spinach, carrots, squash, potatoes and onions and the first fresh crops of the ...

Chives and green onions are similar in appearance, but have many differences. An expert weighs in on how they are different ...

Though scallions, green onions and spring onions have a similar appearance, these plants mainly differ in age harvested. All are low in calories and contain some beneficial plant compounds. Scallions, ...

Shopping for scallions but can only find green onions, or vice versa? Been there! While you may know the difference between garlic and onions like the back of your hand, the other members of this ...