Let’s talk about garlic.
Few foods inspire such a love-hate relationship in the kitchen. If you’ve spent hours peeling its flaky skin or scrubbing its pungent scent from your fingers, you know the pain I mean. But it’s hard to avoid: while garlic belongs to the onion family alongside milder chives, leeks, and shallots, there’s no substitute for its strong flavor.
Fortunately, there are a few tricks of the trade to help you cook like a pro – and get the better of this stinky bulb.