Garlic is great in any of its many forms but, like most plant parts, it is at its absolute best when roasted. Roasting g...

I have a thing for cheap garlic bread—the kind made with white sandwich bread and garlic salt. Maybe it’s because it was...

Bread is so good, there is an entire industry devoted to convincing you don’t want or need to eat it, but even the diet...

Post-Easter festivities might have you swimming in a sea of colorful eggs. In case your boiled egg bounty is getting mon...

A few years ago, I read somewhere that Italians never use onions and garlic in their marinara; it’s always one or the ot...

In Filipino homes, the smell that wakes up many families is not coffee brewing or bacon frying, but slices of garlic siz...

The perfect bowl of mashed potatoes is creamy yet fluffy and well-seasoned throughout, but it’s not enough to add salt a...

I’m one of those strange birds that enjoys a hot bowl of soup any time of year—sweating over a steaming bowl in the summ...

Garlic is a crucial ingredient in various cuisines around the world. is a popular pickled garlic side dish on the Korean...

You may have noticed that a serpentine-shaped green vegetable has made its way to your local farmer’s market by the bush...