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 ...

Mincing garlic isn’t difficult, but if all you have is a knife, this method from Cook’s Illustrated is easy and produces a fine, smooth paste with no overwhelming chunks of garlic in the mix. You ...

So long as you're not a vampire -– or anyone else with an allergy to alliums –- it's likely that you enjoy garlic. The myriad variations of garlic and their even more plentiful uses show their ...

Ask a chef about garlic and they will almost always tell you that there's a reason fresh garlic beats jarred every time. This ...