Given the background description of some cooking related query, summarize the question into a title

[Q]: Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions.My assumption could be wrong here; I am not a chef but a poor father trying to cook. I want to substitute green onion for Escallion in some Caribbean recipes, and several internet sites say that Escallion is green onion - but, confusingly, some Caribbean cooking websites are saying that Escallion is not green onion.Could someone clear this up for me? Is Escallion the same as scallions (green onions)? And can Escallion be replaced by onion in a recipe?
[A]: Can Escallion be replaced by onion?


[Q]: What do truffles (the fungi) taste like? I'm just curious. I saw it on television the other day. I just know that they're expensive and i know i probably won't buy any anytime soon. I don't know much about them either.
[A]: Flavor notes or profile of truffles?


[Q]: I like my tea sweet, and generally add several cubes of white sugar. Teavana sells rock sugar, which it claims is somehow "better" while being vague on what that means. Is it sweeter? Less sweet? Somehow interacts with the tea leaves differently? Interesting, you're meant to brew it with the leaves, presumably sweetening the whole pot rather than doing it to taste for individuals, which sounds annoying. Is that just marketing or does that have some benefit?
[A]:
What difference would using Rock Sugar make in tea?