Garlic is a powerhouse of flavor, but its intensity is entirely in your hands. In this masterclass, I explain the science of garlic chemistry—specifically how the release of allicin changes based on your technique. From whole roasted cloves to the pungent bite of a microplane grate, we explore the full spectrum of garlic’s potential. I’ll show you exactly how to manipulate this ingredient to achieve the perfect balance in every dish. I am Chef M. Belluzzo, and in this video, we are diving deep into one of the most essential aromatics in the kitchen. Most home cooks treat garlic the same way every time, but a professional knows that the cut is the recipe. In this 10-part series, I demonstrate the technical precision required for slicing, mincing, crushing, and roasting garlic. Learn the secrets to consistent results and how to choose the right prep method for your culinary goals. Ever wonder why restaurant food has that perfect garlic punch without the bitterness? It’s all about the science of the cut. Join me, Chef M. Belluzzo, as I break down the professional "Garlic Guide." We move beyond basic chopping to look at how cell damage and heat application create vastly different flavor profiles. Whether you're making a delicate sauce or a bold marinade, this guide will change the way you use garlic forever
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