Lots of recipes call for peeling and mincing garlic cloves. With a little practice, this two-step technique is easy as pie . . . err, garlic! Garlic is sticky, so you may need to carefully wipe it from the sides of the knife to get the pieces of garlic back onto the cutting board, where you can cut them. You can also use a garlic press to both peel and mince garlic.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Sometimes recipes call for garlic powder instead of fresh garlic. Garlic powder is made by dehydrating (removing the water from food by drying it) peeled garlic cloves before grinding them into a powder. Usually, garlic powder has a fine texture. When garlic is a star flavor in a dish, like in Garlicky Skillet Green Beans, we prefer fresh garlic. But in other recipes, like French Onion Yogurt Dip, sometimes, garlic powder gives enough garlic flavor (without having to mince!).