Fill a large pot with cold water, salt the water generously: About 1–2 teaspoons of kosher salt per quart (liter) of water.

Garlic is a low-maintenance kitchen staple with a fairly long shelf life, but even so, the beloved allium is not immune to inevitably spoiling with time. Ultimately, freshness boils down to storage.

"Garlic is a precious ingredient and super important for cooking Italian food, among other cuisines," says Rossella Rago, an Italian-American cookbook author and host of the webisode series Cooking ...

Dear Heloise: This may be a hint that many are aware of already, but it is new to me: freezing entire bulbs of garlic. I never realized how much easier it makes the garlic to peel, because the skin ...

Have you ever wondered what food you can freeze? More than you think. Start saving money on your household expenses. Save time in the kitchen by prepping ahead some of these grocery items by freezing ...

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This almost no-knead focaccia from developer Helen Goh uses confit garlic oil for deep flavor and an overnight rise for an ...