Cooking with garlic is something you likely do all the time, and if you avoid these mistakes, you'll be an even better ...

Garlic scapes, the green shoots that appear in late spring and early summer from hard neck varieties of garlic, offer a delightful way to enjoy fresh garlic flavors. You'll find these curly green ...

Storing garlic in the fridge, frying it too early or mincing it for marinades can strip this spice of its fragrance or leave it burnt and bitter.

When you think of a seasonal food you probably don’t think of garlic. It’s there — like a steadfast friend — year-round. But in many parts of the country, it’s harvest time for garlic, and those ...

Garlic easily falls into my top five most used ingredients in the kitchen, but I rarely do anything with it besides mince it up and add it to whatever I’m cooking at the moment. This feels like such a ...

Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinum, a bacterium that produces potentially deadly neurotoxins. To minimize the risk of botulism, ...