Whether your garlic is whole, sliced, minced, or turned into a paste can have a big effect on how it tastes. Garlic's pungency emerges only after its cell walls are ruptured, triggering the creation of a compound called allicin. The more a clove is broken down, the more allicin—and the more flavor (and aroma)—are produced. Thus you can control the amount of bite garlic contributes to a recipe by how fine (or coarse) you cut it. Cooking also affects flavor intensity. #garlic #howto #foodscience #garlicflavor #garlicky