Garlic, did you know that the bigger the pieces of garlic are, the more mild they are in taste? Roasted and cooked garlic is also more mild in flavor than raw garlic. However, you do have to be careful to not burn garlic. It will be very bitter and you will need to start over, with a clean pan. If you are ever short in a recipe for garlic, grate it with a microplane or smallest size on the cheese grater to get the most bang. If you add a little salt to the garlic as you are chopping, it helps to prevent the garlic from sticking to the knife. If you are going to chop garlic, the easiest way to get the skin off is to lay it flat on a cutting board and smack it with the side of your knife. The garlic is halfway to being chopped and the skin comes right off. To peel whole cloves of garlic, place the individual cloves in a bowl. Add very hot water and agitate with a spoon. The skins will come off easily with a paring knife. Also, make sure your fingers are wet, when peeling garlic, so the skins don't stick to you.