Sometimes you want garlic to add a little firepower to a dish, and sometimes you want it to slip in some savory depth or even nutty sweetness. The fact that it can offer such a spectrum of flavor is what makes garlic so invaluable—but also such a liability, since it can easily overwhelm hummus or pesto, or fall flat in a pasta sauce or saute. The trick is knowing how to treat and cook it so that you coax out just the results you want.
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