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(music)

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Remember Alice in Wonderland[br]when Alice eats a cookie

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and grows about the size of a house?

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And then she eats a little piece of carrot[br]and shrinks down about three inches tall.

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Finally, she gets her hand on a mushroom,

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eats a little bit of that, [br]and comes back to her normal size.

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Well, that --

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That's garlic flavor.

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Stick with me here.

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Garlic flavor can be huge [br]and overpowering.

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It can also be tiny and muted,

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but with careful calibration,

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it can be just right.

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As cooks, we hold all of the power[br]of the garlic flavor.

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Power is great, but only [br]if you know how to yield it.

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So, let's get into it

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and figure out how to make[br]some insanely good garlic bread.

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Close your eyes and smell[br]an intact clove of garlic

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and you won't smell anything.

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But smash that same clove[br]and it comes to life.

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The potent flavor of garlic[br]is only created

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when garlic cells are damaged.

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Either by chewing, chopping or crushing.

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Here's how that works:

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When garlic's cells are damaged

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an enzyme called <i>alliinase</i> is released.

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Alliinase acts on

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its sulfur-containing molecule[br]called <i>alliin</i>

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converting it to a totally new compound[br]called alliicin,

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--that's Elvis Costello's song,[br]but spelled totally differently.