It’s a different story if that clove is cut, smashed or minced. Cutting releases acids and enzymes in the garlic that produce an intense garlic aroma and a sharp, often tongue-searing flavor.

Garlic aioli can be refrigerated in an airtight container for up to 10 days (or only 4 days if made with homemade mayonnaise ...

Both methods involve breaking down the garlic cloves, but the techniques and resulting textures differ. In this article, we will explore the differences between crushed and minced garlic and which ...

6 skin-on turkey thighs 1½ teaspoons fine sea salt ½ teaspoon freshly ground black pepper 4 cloves garlic, minced 2 teaspoons minced rosemary ...