7 Ways With Garlic
Garlic comes in all shapes and sizes, from strongly flavored white American garlic to mauve-skinned milder imports from Italy and Mexico. Crushing or chopping releases garlic's assertive-tasting essential oils, while roasting whole or sautéeing tames and mellows flavor.
| Credit: Beau Gustafson; Styling: Mindi Shapiro Levine

First, the difference between minced and chopped garlic can have a big impact on your cooked dish. A "mince" is finer than a "chop", and here's why it matters. If you use chopped garlic, which is bigger, in a dish that calls for minced and doesn't cook very long, you will likely be eating raw and pungent garlic.

A garlic press makes a paste of the garlic with more of the garlic oils released. Very finely chopped, or minced garlic is less than 1/16 inch in diameter, like course cornmeal. Chopped garlic is typically no more than an 1/8 inch.

The good news is that many grocery stores now sell bottled minced and chopped garlic. While nothing beats fresh, when the garlic is a seasoning and not a major source of the flavor of the dish, the bottled makes a decent short-cut. Just be sure to read labels and look for the brand with little or no added ingredients.

See 7 Ways with Garlicfor a variety of uses for garlic.