Garlic skins are thin, dry and cling tightly to the clove beneath—especially when the garlic is fresh. (Ironically, fresher garlic is often harder to peel.) Most hacks aim to solve this by cracking ...

Add Yahoo as a preferred source to see more of our stories on Google. There's garlic everywhere, in every form, demanding to be peeled, processed and ready before any food even hits the stove. Those ...