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Garlic was one of the first discovered horticultural crops, used by Indian and Egyptian cultures as much as 5,000 years ago, and today, Americans purchase an estimated 121 million pounds of fresh garlic every year (via the USDA). It's a permanent fixture in multiple global cuisines, including Indian, Chinese, and Italian. As versatile and popular as this ingredient is, garlic can go wrong in many ways. It burns when you're just trying to brown it, can be a nightmare to peel, and either floods a dish with its flavor or doesn't shine through at all.

If this bulb has frustrated you in the kitchen, don't lose hope — there's still plenty of chances to rekindle a friendship with this cooking staple. It's time to make nice with garlic so that you can keep it ready in your kitchen arsenal.