Cooking with Garlic

How you treat a clove changes what it tastes like: raw and minced is sharp, sautéed is nutty, and slow-roasted turns sweet and spreadable. This collection covers the kitchen side of garlic — core techniques like oven-roasting whole heads, when to add garlic to the pan so it doesn't burn, and how preparation (crushed, sliced, whole) changes intensity. Every technique guide is written to be followed at the stove: real temperatures and times, what done looks like, and where things typically go wrong. No invented tests and no gadget-pushing — just methods that reflect how garlic actually behaves in heat, oil, and acid.