Snapshot: Best Of Seven
Snapshot: Our Treat
Snapshot: Getting To The Point
Snapshot: Dacquoise Direction

Super Quick Video Tips RSS

Test Kitchen wisdom distilled into eminently watchable video clips

How to Make Garlic Paste, and Why You Should Care [VIDEO]

It takes seconds to give your garlic a boost of flavor (and a silky, stealthy texture).

By Christie Morrison | January 26, 2012

Powered by:

garlicpaste-mise

About the Author: Christie Morrison

Christie is an associate editor on the Cook's Country team at America's Test Kitchen. A culinary instructor and born-again runner in her free time, Christie craves balance, coffee, and fried egg sandwiches, not necessarily in that order.

Full Bio | Other Posts by Christie Morrison

One Comment

  • Sean
    January 26, 2012 at 8:04 pm

    Excellent. How well does garlic paste freeze? We have a Sam’s club bag of garlic and I’d love to save it for future pestos and aioli.

Leave a Comment

In order to post comments, you must login. Need an account? Register Now, it's free!

You must be to post a comment.

From Our Other Sites

Bookstore

The Best Simple Recipes

With our test kitchen know-how (and relentless testing) we found ways to make naturally fast dishes faster, and traditionally slow-cooked dinners a weeknight option. But one thing we never did was settle on shortcuts that shortchanged flavor.

On Instagram

Most Popular Stories

Coming Up Next

We'll share a recipe for proper Southern cornbread that has a hearty corn flavor, a sturdy, moist crumb, and a dark brown crust.

More of The Feed

America's Test Kitchen Bookstore