Cook's Illustrated Unframed Print: Alliums

Over the past 20 years, renowned illustrator John Burgoyne has produced more than 150 intricate, hand-drawn illustrations for Cook’s Illustrated magazine. Now, for the first time ever, America’s Test Kitchen is proud to partner with Mr. Burgoyne and offer a select number of fine art prints featuring this iconic artwork.

The amazing allium family includes a variety of the most commonly used seasonings in the world. Spanish onions, purple onions, and marble-sized pearl onions are well-known to every cook in America, but recently sweeter versions have become more common. These include the Vidalias of the American South and the flat, ovoid cipollini of Italy, which are called wild onions but are actually bulbs of the grape hyacinth. In the same way, standard-sized garlic is often sold these days side by side with elephant garlic, which is actually a closer relative of the leek and is much less pungent than true garlic. Shallots have a mild onion flavor with subtle overtones of garlic. Leeks, chives, scallions, and ramps (which are also known as wild leeks and are native to North America), differ from other alliums in that their green shoots, as well as their bulbs, are often used in cooking.