Chef Jordi Cruz explains how to sweeten garlic with a simple oven method

Chef Jordi Cruz explained that the sharpness of garlic comes from a compound called allicin, which intensifies when the cloves are finely chopped. To tame the flavor, he cuts off the top of the bulb to expose the flesh, adds a pat of butter and a pinch of salt, then roasts it in a pre‑heated oven.

The heat neutralizes the pungency, turning the garlic sweet and creamy. This straightforward technique lets chefs enjoy a milder, richer garlic taste in their dishes.