Taste-Off: The best minced garlic at local markets — and the horrible jars to avoid

Some call it an insult to cooking, an unthinkable ingredient no serious cook would ever stock in their kitchen. Those would be the haters of jarred garlic. Point taken. It’s not fresh, and it’s not the same.

But in defense of the beleaguered product, a whole lot of great cooks would simply never be without a good jar of garlic in the fridge. It might not be the right pick for a sauté or a dish where garlic is the star, but it’s a mess-free option that works well in sauces, stews, marinades and more.