I cook with a lot of garlic. Like, a lot, a lot. If the recipe calls for two cloves, I’m using six. If it says “a pinch of garlic powder,” I’m emptying half the jar. Garlic is my best friend in the ...

If garlic had a union, half of American kitchens would shut down the day we ran out. It’s in garlic bread, shrimp scampi, ...

I use a lot of garlic in my cooking. Whether I’m making a savory pasta dish, a rich stew or a flavorful marinade, garlic is always a must-have ingredient. But as much as I love it, peeling garlic can ...

I love garlic. I don’t, however, love its lingering smell, on my breath or my hands. In fact, to escape the latter (and save time), I usually use pre-minced garlic in recipes where chopped or minced ...