Garlic and ginger are wonderful flavors for so many dishes. Ginger tastes delicious in vinaigrettes and marinades, while garlic enhances the taste of fish, chicken and pasta—and almost anything else ...

At a John Besh's demo in Aspen, the chef had to chop a lot of garlic for the nouveau New Orleans cuisine he was making. However, he had a technique for getting it minced quickly: smash it. I'm not ...

Unless your recipe specifies a size, you should think in terms of flavor. The rule of thumb is this: The finer the garlic, the bolder the flavor. Because chopping garlic ruptures its cells, the more ...

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While watching Nancy Silverton make pesto, I had one of those "why didn't I think of that" moments. To quickly season a batch of celery leaf pesto, Silverton grated in garlic; she explained, "I like ...

Rewatching Top Chef episodes is the extent of my culinary experience. So I avoid experimenting with recipes — if Ina Garten tells me to scoop up a half-cup of store-bought, bottled lemon curd, I won’t ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

Garlic is the unassuming super-star of so many foods, adding heat and richness to anything from spaghetti to stir-fries. Its bitter, uncompromising flavor is a warm hug from a good friend, elevating ...

When a recipe calls for several minced cloves of garlic, you could reach for a knife and chop it ultra-finely — but if you're in a rush or feeling lazy, maybe you'll reach for a garlic press instead.