We use garlic in our recipes a lot. But it’s not always in the same way. That’s because how you prepare alliums like garlic, onions, and shallots—whether it’s smashed, chopped, minced, or grated—affects their flavor. And as always, when it comes to cooking, it all comes down to science. In this video, Cook’s Illustrated editor in chief Dan Souza and America’s Test Kitchen and Cook’s Country TV co-host Julia Collin Davison explain how the way you prep your garlic can affect your final dish.