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Fresh garlic — we love the incomparable flavor and aroma it adds to our cooking, but can’t stand the smell that lingers on our hands, knives and cutting boards long after the meal is over. Traditionally, pressed garlic is great for salad dressings and other uncooked dishes, but burns too easily for use in a saute pan where sliced or rough-chopped cloves are a better choice. Building a better garlic gadget that minimizes the odiferous contact has long been a priority for forward-thinking kitchen companies: We tested several to see what strides have been taken in the industry. — Lisa Futterman
