Chances are you use garlic in your cooking almost everyday. But did you know you can alter the amount of garlic flavor in a dish depending how you slice it? Dan explains the science of garlic flavor and how to make the best possible garlic bread in this week’s episode.
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Leave out the music
great video Dan, thanks for the combo of the powder and fresh idea. I remember Paul Prudhome in his seasoning techniques using several styles of the same spice. It was a little confusing but now it makes sense.
WE believe you made that joke. 🤣🤣🤣
Is there any chance at some point you or the Test Kitchen could set us straight on botulism and garlic in oil (the home version)? I see universities absolutely speaking of the danger but so many other so-called authorities saying it's no big deal. I I've done lots of searches but only end up more confused.
I tend to err on the side of caution. Botulism seems like a pretty bad idea.
I learn so much from these short videos. Thanks Dan! and your crew.
My maternal grandfather would eat an onion sandwich. He buttered two slices of bread and put sliced white onions on it and he out lived two wives and died at 86.
Whats his name? And IG acct?
Wow!!! I learned a lot.
Great Dan, The only garlic form I don't use is dried chunks. I am lucky to be able to get large heads that are not "elephant' garlic. To me elephant is a garlic shaped onion, bland taste. I have zero counter space and any chopping is on my stove. I prefer crushing under a knife then chopping further. A press and paste in a tube, but never a micro plane. Thank you Dan. (shh, you need your own channel).
Garlic is a wonderful addition to most savory dishes.
Brad hast entered the chat
Totally Tubular Tube Top patter to knit
I use garlic powder a lot in cooking. I don't always have the option of using fresh, and when you learn how to adjust for it, it adds nice flavor
I could easily spread garlic paste all over Dan….then eat it off…
My very dear Dan , I am fan of you .on TV on U tub like your science on food , most of the time your information gets complicated, and can’t fallow , but always interesting, thanks.
Fantastic info!
My goodness, I just wanted to compare your garlic bread to Julia's but you talk so much I didn't quite get it.
Thanks for your input
Garlic and garlic powder, fresh ground nutmeg, ground coriander, bay leaf: as essential as salt and pepper in my kitchen.
Well done. Learned a lot. Thanks for doing this for us.
good god i hate garlic bread but dan, this video is next level kitchen science. your segments on this channel are pure gold.
very informative as usual. love that on roku channel 452 get ATK and CC all day long!!!!
So how/where is the garlic power put on the bread? In a watery paste spread?
At age 64 I finally understand why it's better when I use both fresh garlic and garlic powder. 🙂👍❤
I put garlic in way too many things. But I love the taste of it. Meat doesn't taste meat without it. Soup tastes bland without it. I even will sprinkle a bit of garlic powder on the outside of a grilled cheese sandwich to improve the taste of the bread. Any savory dish I make has either a tiny bit to enhance the background flavor of what I'm cooking, or I have put garlic in it several times during the cooking process. Can you use too much garlic?
I love your amazing show! Informative engaging and inspiring
I never use just garlic alone I will also use garlic powder to amp up the garlic flavor. Most of the flavor in garlic in a long cooked dish is going to be lost. I always grate in a clove near the very end of cooking so that you get that fresh garlic flavor.
“Garlic Bread makes you fat”-Ramona Flowers
I roast my garlic, peel it and thrown it in a food processor with butter and use that for my garlic bread. Nice garlic flavour but not as intense.
Dried garlic powder is a good sauce thickener. I guess baking whole bulbs of garlic is counter-productive? A difference, but not a distinction?
This is how I've always wanted to learn how to cook
yeah sience! xddd
Love the episode, hate the plucky music.
When I was stationed on a Navy ship, they used hot dog buns as the bread when making garlic bread. It was really good.
In a pinch, that what I still use. I'm going to try your method next time I make garlic bread.
Love your video. I'm going to tell my identical twin brother about you. He almost became a chef. He switched to the computer field (programmer). He know more about cooking than I do Just like me, I retired as a device driver guy for windows; fancy name for a programmer.
Did I miss something? Garlic powder added to water…OK. Then you got immediately to smearing the bread with garlic infused butter. Did you add the garlic/water/paste to butter?
Oh Dano! I'm crazy about you! You can butter me up any time!
having music as background to your explanation is counterproductive and irritating. Pity. Really hoped to learn something new but gave up with irritation..
Too much to absorb at one sitting. LOL
turn down the musis..not necessary…cannot hear you talk..thanks
That was an A+ pun
Again, Dan should have his own show on Food Network, history/origins of food, 101 uses of garlic – fresh garlic, garlic paste.
"Garlic can be overwhelming"
Speak for yourself
WAIT! Is this a video on making great garlic bread or just the science behind it? How much garlic in the butter? How much in the water? What do we do with the water/garlic mixture?
The science is interesting, but creating the perfect garlic bread was confusing. You spent 30 seconds of an almost 5 minutes video on that. I am still confused about what you did. Also, you didn't add any salt?
MIND BLOWN
Las Vegas NV
The music is very distracting to me.
I SO PREFER "What's Eating Dan?" explanations over the arrogance of Alton Brown. Please keep at it, ATK!