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.

Garlic is as near a universally popular flavoring as you could imagine. There are relatively few of the world's major ...

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 ...

Kelly turns the garlic at a 90-degree angle clockwise and chops along it, creating smaller, cube-like pieces. Then, Kelly says: "From there, we're going to use the rocking technique.

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 ...

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

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.

Unlike the other presses on this list, the Rösle has a clever scraper that transfers the minced garlic from your press into whatever you’re cooking, so you don’t need to grab a fork or knife ...