Whether you’re making a slow-simmered tomato sauce or a savory stir-fry, garlic is an indispensable ingredient in the kitchen. But peeling away the papery layers can be a dreaded task, especially if ...

Professional Chef-instructor Frank Proto from The Institute Of Culinary Education demonstrates 16 ways to peel, chop, smash, grate, and slice garlic like a pro. From fine slices to grating on a ...

Dear Heloise: This may be a hint that many are aware of already, but it is new to me: freezing entire bulbs of garlic. I never realized how much easier it makes the garlic to peel, because the skin ...