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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • How to Choose Garlic
    Look for tightly packed cloves with an unbroken white or purply skin. There shouldn’t be any dark spots on the exterior, and when you squeeze the head, it should feel as hard as an apple. If green shoots have begun to sprout, pass up the head. (It is old or has been improperly stored.) But don’t worry if your garlic sprouts at home; just cut out the shoots before cooking.

  • How to Store Garlic
    Garlic will remain fresh for up to two months when kept in a cool, dry place away from sunlight. (A wire basket or a bowl in a cabinet is fine.) Don’t put garlic in the refrigerator; humidity can shorten its life span.

    How to Prepare Garlic
    Remove the outer, papery layer of skin and pull off individual cloves. If they’re tight and can’t easily be pulled free, use the ball of your hand to press and roll the head against your cutting board to loosen the cloves. To remove the skin of an individual one, crush the clove lightly and swiftly with the side of a broad knife, use a paring knife to cut each end off, and then peel away the skin. When sautéing garlic, do so briefly and over low heat under close monitoring; burned garlic is bitter.

    Jenny Rosenstrach

  • How To: Peel and Slice Garlic

    Garlic is the flavor cornerstone of so many dishes, but preparing it can be messy and time-consuming. Try the simple tricks in this video.

     

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What's your favorite garlic recipe?

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