Garlic

Fresh garlic is one of the world's most beloved and essential cooking ingredients, transforming ordinary dishes into aromatic culinary masterpieces with its distinctive pungent flavor and unmistakable aroma. This versatile bulb vegetable belongs to the allium family alongside onions, shallots, and leeks, and has been a cornerstone of global cuisine for thousands of years. Each garlic bulb contains multiple individual cloves wrapped in papery white or purple-tinged skin, with a sharp, spicy bite when raw that mellows into a sweet, nutty richness when cooked. Garlic's bold flavor profile makes it indispensable across virtually every cuisine, from Mediterranean and Italian cooking to Asian stir-fries, Mexican salsas, and Middle Eastern dishes. The cloves can be minced, sliced, crushed, or roasted whole, with each preparation method bringing out different flavor notes. Raw garlic delivers maximum intensity for aioli, pesto, and marinades, while slow-roasted garlic becomes creamy and caramelized, perfect for spreading on bread or folding into mashed potatoes. Popular dishes featuring garlic include garlic bread, aglio e olio pasta, chicken scampi, and countless curry preparations. When selecting fresh garlic, choose firm bulbs with tight, unbroken skin and avoid any showing green shoots or soft spots. Store whole bulbs in a cool, dry place with good air circulation for several weeks. For best results, crush garlic cloves with the flat side of a knife before mincing to release more flavor compounds. Remember that garlic burns quickly, so add it to hot oil briefly or incorporate it early in longer-cooking dishes to prevent bitterness.