It is hard, in my opinion, to add enough garlic to food, let alone too much. I usually double (or triple) the amount called for in a recipe, and I have been known to add it to recipes that did not ...

If you cook with garlic often, you likely know that its flavor changes depending on its preparation. When raw, the allium is pungent and almost hot; when pan-fried in oil, it shows a mellow, almost ...