You'll thank me for this one:

I am a serious garlic lover -- the more garlicky, the better. That being said, even I can admit that peeling and chopping garlic is a pain. No matter the instrument, whether it be that rubber tube thing that takes the skin off, or a garlic press, or small hand held chopping apparatus, it’s always a mess.

Thankfully, there's garlic paste. It comes in tubes or jars, and is NOT to be confused with bottled chopped garlic which is always miserable and tasteless. Depending on the brand, some are saltier than others, you have adjust your seasoning, but all garlic paste is a “good thing” (thank you, Martha).

You can use it exactly the same way you would fresh garlic. Heat in oil and sauté with it, it’s wonderful in sauces, and you can make a really good rub for meats, fish, and poultry. I introduced my Mother to the wonders of garlic paste this summer, and she hasn't looked back since. Of course this isn't some grand new discovery, but most people either forget it exists, only use it for salad dressings, or have never even thought about it... so next time your at the market, grab a tube and experiment, you'll thank me for this one.