Pre-peeled garlic may cost extra, but the sheer time savings it offers in return, especially for making garlic confit, simply can't be beat.

For most of my adult life, I was a garlic-phobe. Not because I didn’t like the flavor! No, like basically every human on earth, I adore garlic, whether sautéed in a stir-fry, roasted with a chicken, ...

If there’s one ingredient that shows up in nearly every savory dish I make, it’s garlic. I use it generously and often, which means I’m constantly breaking apart heads, peeling stubborn cloves and ...