5 Links to Read Before Eating Alliums

Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.

Today: All about alliums.

Garlic, onions, leeks, chives, scallions, ramps, and shallots are all part of the crunchy, pungent allium family, which provides a strong backbone of flavor in most savory dishes. Whether you're adding raw garlic to a pesto or caramelizing onions for a creamy dip, you'll want to brush up on your allium knowledge. These links will guide you.

    

• Do you get a little teary when you chop onions? These five tips might help with that. (The Kitchn.)

• From bread and slaw to pancakes and relish, these recipes highlight scallions' versatility. (Bon Appétit.)

• Take the bite out of raw garlic and onion with these helpful tricks. (Food52.)

• Follow this advice to keep your garlic from turning green. (Serious Eats.)

• Melissa Clark demonstrates how to clean leeks before using them. (New York Times.)

What are your favorite ways to eat alliums? Share them with us in the comments!