Garlic is one of those ingredients that I can’t imagine my kitchen or my meals without. That little bulb holds a world of flavor, which has made it a staple in cuisines across the globe for centuries.

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Storing the precious condiment in the fridge (or freezer) is the way to go. Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinum, a bacterium that ...