Garlic and I go way back. I’m Italian American, I cook constantly and I measure garlic with my heart. A recipe calls for two cloves? I hear four. Sometimes six. It's the backbone of how I cook—sautéed ...

Chefs love it, too.

A pattern of garlic cloves on a background - Tanja Ivanova/Getty Images Peeling garlic is a pain. But skipping garlic is a culinary crime, so the minor — but oh-so-annoying — inconvenience has sparked ...

Prepping and storing fresh garlic doesn’t have to be a hassle, thanks to these tips from a professional chef ...

From banishing garlic smells with stainless steel to using scissors for quick veggie chopping, clever kitchen hacks can save time and reduce stress. These simple tricks, often using items you already ...

Add Yahoo as a preferred source to see more of our stories on Google. There's garlic everywhere, in every form, demanding to be peeled, processed and ready before any food even hits the stove. Those ...