Not too long ago, few Americans ate garlic. It had too strong a taste; it was too sharp. It made your breath smell bad. There is a reason that it was associated with keeping away vampires — the flavor ...

Roast whole garlic heads or individual cloves in the oven to give the ingredient a sweeter and more mild flavor.

For most cooks, aside from salt, garlic is a quintessential ingredient in most recipes. Think shrimp scampi or 40-clove garlic chicken. But as much as you may love eating this aromatic and ...

Garlic prefers loose, well-draining soil – a loam or sandy loam soil works best. Good soil structure and drainage are key to ...

Besides shocking viewers with her commitment to making typically store-bought ingredients in her home kitchen, Smith has some ...

Having a garlic press in your kitchen drawer is a dream when it comes to mincing cloves in seconds, but cleaning it can be a real hassle. All those tiny pieces of garlic stuck in the holes make it ...

Not too long ago, few Americans ate garlic. If consumed at all, garlic would only be eaten in Italian food, and only in small amounts. That was how we thought at least through the 1960s. But now, we ...