Fresh is best when it comes to garlic. It is more trouble to use than garlic powder, extracts or minced preparations, but it is cheaper and incomparable in terms of flavor.

Sauté gently over low heat in butter or olive oil until it turns golden. Don’t let it burn or it will taste bitter. If you are going to sauté onions and garlic together, start with the onions and wait until they are almost done before adding minced or chopped garlic.

Here’s a chef’s trick: To remove the skin of a clove, simply crush one or more with the side of a big kitchen knife. The skins will slip off easily.

You can also remove skins easily by dipping the garlic cloves in boiling water for about a minute or heating them for 30 seconds in a microwave. Let cool and peel off skins with your fingers.

Braided garlic strands make a lovely decorative touch when hung in the kitchen. If you like garlic spread, try roasting unpeeled bulbs, wrapped in foil or garlic roaster for about 1 hour at 400 degrees in your oven. Cool, then cut across top (not stem end)and squeeze out the roasted clove. This  makes a great spread for crusty French or Italian bread.

Last but not least, if you love garlic but hate the aftertaste, try chewing on parsley sprigs or fennel seeds. You can also drink lemon or lime juice.