Plump, pungent, egg-size bulbs encased in papery skin and made up of individual cloves. Garlic belongs to the same family as chives, onions and shallots. Available in numerous forms: fresh, peeled and in jars, as a paste, as juice, dried, powdered, flaked. Used to season a broad range of dishes from many cultures. Also may be roasted whole until the cloves become buttery soft, then spread on crackers or bread or used as an ingredient.