Fresh garlic lends its fragrant, spicy flavor to a variety of foods, from vinaigrettes and marinades to sauces, stir-fries, and roasts. This pungency is best preserved when individual cloves are separated from an entire head of garlic. Whether used whole or chopped, cloves should first be relieved of their papery skins.
1. Set 1 clove on a cutting board. Lay the flat side of a large knife blade on top of the clove, with the sharp edge facing away from you.