Why Your Garlic Turns Bitter And Ruins The Whole Dish

It happens in seconds, and you won't notice until it's too late.

One burnt clove can turn an entire pan acrid, and garlic burns faster than almost anything else in your kitchen.

Its low moisture and natural sugars mean it scorches in seconds on high heat, flipping from sweet to harshly bitter.

Add garlic later than you think, after the onions have softened, and keep the heat moderate. It only needs a short time to turn fragrant.

If a recipe browns garlic first, watch it like a hawk and pull the pan the moment it turns pale gold. Waiting for deep brown is waiting too long.