Mincing fresh garlic is the key to imparting the best garlicky flavors, but it can be a hassle unless you know this easy ...

Mincing garlic isn’t difficult, but if all you have is a knife, this method from Cook’s Illustrated is easy and produces a fine, smooth paste with no overwhelming chunks of garlic in the mix.

So, for those who like a more nuanced garlic flavor, mincing with a knife is better. Some cooks also point out a second, ...

For £120, you’ll get the Ninja staysharp chef’s knife, bread knife, slicing knife, utility knife, paring knife, scissors and ...

The Canterbury Crack & Peel Garlic Popper is a non-toxic, mushroom-shaped garlic press that can crush whole garlic bulbs in ...

My French culinary school instructors insisted that we mince garlic with a chef’s knife by holding the stem end of each whole, peeled clove with our fingers and, with the tip of our knife ...

Which is why we figured out how to mince garlic—or at least achieve the same garlic-flavor-in-every-bite effect—without having to actually run a knife through the stuff ten thousand times.

At 6.5 inches, this santoku is significantly shorter than the typical 8-inch chef’s knife, and it has less blade area than a nakiri knife, another style I use often for quick veggie and fruit prep.

My French culinary school instructors insisted that we mince garlic with a chef’s knife by holding the stem end of each whole, peeled clove with our fingers and, with the tip of our knife ...