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.
The Best Equipment for Preparing Garlic
OXO Good Grips Utility Cutting Board
This lightweight board is easy to hold and lift but also stable on the counter thanks to its grippy rubber sides. It’s dishwasher-safe, resistant to warping and staining, and doesn’t retain odors.
Kuhn Rikon Epicurean Garlic Press
This press works seamlessly from start to finish. Its comfortable handles open wide, and it produces a uniform mince, handles unpeeled cloves well, and quickly rinses clean.
Zak! Designs E-Z Rol Garlic Peeler
The original, and still the best, garlic peeler on the market, the Zak! has a thick silicone sleeve that cushions your hands, so it’s comfortable to roll over lumpy garlic cloves.
Microplane Premium Classic Zester/Grater
Our favorite rasp grater shreds cheese, zests lemons, and grates nutmeg, garlic, and ginger with ease. It comes sharp, stays sharp, and looks as good as new after using.