Category: Flavor balancing

Garlic's pungent kick comes from allicin, a compound released when cloves are crushed, minced, or bruised. Knowing what flavors tone down garlic is the key to balancing overpowering tastes and preventing a cooking disaster by neutralizing or masking its intensity.

Garlic's distinctive flavor and odor come from pungent sulfur compounds like allicin, which are released when the clove is crushed or chopped. If this intensity overwhelms your dish, you might be asking: how do you counteract too much garlic and restore flavor harmony?