A garlic press - saves so much time and effort over mincing garlic with a knife because I’m not a pro chef, and can be used in about 95% of situations where you need garlic. I don’t use it when I want the garlic texture, but otherwise I just adjust the amount or the cooking time versus minced garlic. There’s some hate floating around from professional chefs, but I bought one a few years ago to try it and haven’t looked back.

I bought one and hated it. How do you even clean it? The garlic gets everywhere except the dish I want it in. Maybe I’m using it wrong.

Do you peel the garlic first? I peel by squashing the garlic with the side of the knife to crack the skin and let it peel off, so I’m half done by that point.