Everything I know about garlic in one place.
Slice, don’t crush. Crushing bursts the cells and makes garlic bitter. Slicing thinly (I use a truffle slicer) gives a more complex, fragrant flavour. Thank you, Anthony Bourdain.
Roast a whole head in foil with a splash of water, a little oil and a pinch of sugar at about 180°C for 20–25 minutes, then mash it into ricotta or sauces.
Peel with ease. Lay a knife flat on the clove, give it a gentle thump, cut off the end and the skin slips right off.
Remove the green sprout. It’s bitter.