Oh dear Garlic Press, how do I love thee. I’ve used a number of garlic presses over the years, and this has been hands down my favorite. No, I never used OXO’s garlic press, even though America’s Test Kitchen rated it the best. Usually I go with their recommendations without question because, well, they’re usually right. But when something’s not broke, and when I love and rely on something as much as I do my trusty chrome and blue enameled friend, I just can’t make the switch.

You need a garlic press. You do. Polaner Garlic (or any jarred minced garlic) is great in a pinch, so be sure to keep a jar on hand, but there’s nothing quite like the real thing. And please please please, stop trying to flavor everything with garlic powder and garlic salt. It has its place, for sure, but it’s just not the same. Most premade sauces have more than enough salt and sodium, so stick with the fresh stuff to maximize flavor.

I know, I know, crushing your own garlic is too big a pain in the ass. What if you didn’t have to peel it first? That’s where freshly peeled garlic in the produce department comes in. It’s easy to get at Asian and Italian markets, and they probably have some at a store near you.

Without peeled garlic, I’m not sure I’d make the effort all the time, but the cloves are generally all large, making it quicker to crush (as opposed to a bunch of teensy tiny cloves).

Seriously, check your produce department and if they don’t have it, demand it.