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Store whole bulbs in a cool, dry, and well-ventilated place away from direct sunlight. Do not refrigerate unless peeled or chopped.

Yes, you can freeze peeled or chopped garlic in an airtight container or freezer bag for easy future use.

Rub your hands on stainless steel, such as a spoon or sink, under running water to help remove the garlic odor.

Cut off the top of a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30-40 minutes until soft.

This occurs due to a chemical reaction with acid or metal, but it’s safe to eat and doesn't affect the flavor.

Cook garlic on medium or low heat and add it after other ingredients to avoid direct, prolonged heat.

Keep peeled garlic cloves in an airtight container in the refrigerator and use within a week.

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Crush the clove gently with the flat side of a knife to loosen the skin, then remove the peel easily with your fingers.

Whole bulbs can last several months at room temperature. Peeled cloves last up to a week in the fridge, and chopped garlic lasts a few days.

Chopped garlic is cut into larger, rough pieces, while minced garlic is cut very finely for a stronger flavor release.

Yes. Use about 1/8 teaspoon of garlic powder for every clove of fresh garlic as a general rule.

Cooking garlic, especially roasting or sautéing, will mellow its sharpness and bring out sweetness.

If it's peeled or chopped, yes. If stored as whole bulbs, let it come to room temperature for best flavor and texture.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

A typical garlic bulb contains 10 to 12 cloves, but it can vary.