At Sizzleworks we think cooking is fun, probably because we cook, eat and clean-up smarter than the average bear. Enjoy our best tips and shortcuts that make prep, cooking and clean-up easier and more fun.

In addition to the written tips, these were presented as radio spots on Seattle's 1150 AM KKNW Chat With Women program. They are available on the Chat With Women Web site.

Onion Varieties

There are hundreds of varieties of onions. Onions are classified in two categories: fresh vs. storage.

Fresh or sweet onions are those which mature in summer, including Walla Walla, Maui, Vidalia and scallions, or green onions. Due to their high water and sugar content they should be used quickly, while they are fresh, as they do not keep well. Buy what you can use in a week. Don't miss out on these sweet onions, they are wonderful in salads, sauces, or on sandwiches.

Storage or dry onions are available during fall and winter. These are the classic yellow, white and red onions we are finding now in the market. They have a higher sulfur content making them taste and smell stronger, with the traditional onion heat. These are the all-purpose, everyday onions. They keep well in a cool dry place for up to three months. Check out Sizzleworks’ free featured video “Onions Preparation” and purchase “Caramelized Onions” for greater detail and some important tips on choosing and working with onions.

For classes, if you are in the Seattle vicinity, go to Sizzleworks Cooking School for more details. Otherwise, purchase our videos for step by step instructions!