Techniques How-To Jacques Pépin on How to Chop Garlic Published Dec 23, 2009 10:00 AM Techniques Recipes by Ingredient SHARE Jacques Pepin reveals his expert technique.1. Smash an entire head of garlic with the heel of your hand. 2. Continue to smash garlic head until cloves break apart. (If garlic has been stored in a cool, dry environment, this will happen quickly.) Todd Coleman 3. Working with 1 clove at a time and using a chef’s knife, gently press the flat side of the blade against garlic to crush it. Todd Coleman 4. Holding one end of the clove with one hand, gently tap it with the knife to release it from its skin. Todd Coleman 5. Chop the garlic, rocking the knife back and forth to produce a coarse paste. See all of our Jacques Pepin galleries. Todd Coleman How-To Pantry & Herbs Chefs Food MORE TO READ RELATED Pasta alla Gricia (Pasta with Guanciale, Pecorino, and Black Pepper) If you like carbonara, you’ll love this Roman trattoria standby. READ NOW RELATED No-Churn Durian Ice Cream The polarizing tropical fruit shines in this easy, no-gadgets-required recipe. RELATED The Saxelby Cheesecake Plums, vanilla bean, and fresh chèvre sparkle in Caroline Schiff’s sweet tribute to the legend of American-made cheese.