When a recipe calls for minced garlic, a garlic press produces the most potent garlic flavor. But some chefs think using a press makes the garlic bitter and use this method instead:

Place peeled garlic cloves on a cutting board and sprinkle them with 1/4 to 1/2 teaspoon of the salt called for in the recipe. With the side of a chef's knife, squash the garlic and then chop it finely, smashing and mixing it with the salt as you work.

The salt breaks down the fibers of the garlic and creates a paste, which is easier to mix in with other ingredients. It also keeps the garlic from sticking to the knife.