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 ...

Garlic is an aromatic used in an incredibly wide variety of recipes, as it builds a base of flavor and aroma. When you crush and mince garlic, breaking down the cell walls, a compound called allicin ...

I avoid mincing garlic at all costs. My technique is not the issue—my will is. I hate doing it, so I don’t. Having made every recipe I know with smashed, chopped, sliced, or puréed garlic instead of ...

If you click on links we provide, we may receive compensation. No more tedious chopping or smelly fingers People / Bridget DeWald I love using fresh garlic in my meals, but the smell that lingers on ...