Garlic is one of my favorite ingredients, and I'm of the mindset that if it ain't broke, don't fix it. But the faithful staple has turned to the dark side, with rave reviews. Since being introduced in the US a few years ago, black garlic has been gaining momentum in the culinary world. This fermented version of the stinking rose is sweet and tangy with a jelly-like consistency, and apparently it won't give you bad garlic breath or heartburn. Sounds great, but have you tried it? What did you think?
Source: Flickr User avlxyz