The staff at Cook’s Illustrated magazine tested five varieties of hardneck garlic and concluded that rocambole and porcelain were the tastiest. But they also determined that preparation played a big role in making the most of garlic flavor, said Jack Bishop, editorial director. His advice:

¢ The more finely garlic is minced, the stronger its flavor.

¢ Use a garlic press, which breaks down the garlic fully, thus releasing the most flavor.

¢ If you don’t own a press, mince the garlic on a cutting board, then sprinkle it with salt. Turning the knife on its side, press the garlic into a paste.