Peel onions under running water or cooling them in the refrigerator before cutting will prevent tears.

To loosen the skin and make the peeling of small onions easier, blanch them for a few seconds in boiling water before draining and rinsing with cold water.

Reduce the strong taste of onions by soaking sliced onions in ice water for 20-30 minutes or by sprinkling them with vinegar.

To keep unused portions of onion fresh for a few days, place in a screw-top jar or dip in flour and refrigerate. Once an onion has been cut in half, rub the leftover side with butter and it will stay fresh longer.

When steaming or boiling onions or adding to a casserole, make a hole in the centre with a skewer and they will not disintegrate while cooking.

Before adding onions to dishes like casseroles, soups and stews, briefly sauté them in extra virgin olive oil or butter. This process will greatly improve their flavour in the finished dish.

Before frying the onions cut them and soak in milk for 10 minutes. Onions will be crispier and will have a uniform colour.

For super-crisp onion rings keep the oil right around 375oF/190oC. After breading the onion rings, let them air-dry for 30 minutes in the refrigerator before frying. Crowding the onion rings in the pan will bring the oil temperature down and produce greasy rings. Transfer fried onion rings to a paper towel–lined baking sheet and keep warm in a 300oF/150oC oven until all the rings are fried.

To sauté onions, in a non-stick pot or frying pan place the chopped onion and 1tbsp oil. Sauté over low - medium heat for 7-10 minutes until wilted but not browned. If the oil starts to dry up add a drop of water instead of more oil. Or for extra flavour add a little apple juice.

To caramelise onions, combine 2tbsp olive oil and 2tbsp unsalted butter per 4 cups of thinly sliced onion. Brown the onions slowly and steadily in the melted oil/butter over medium heat for 30 minutes. Toward the end, add a generous pinch of salt. They should be a reddish brown colour.

To remove onion smell from hands, rub hands on a stainless steel sink. Or rub them together with a paste of bicarbonate of soda and water. Or sprinkle table salt on hands and rub them together. Wash with soap and water and the smell will be gone.

Store fresh garlic in a cool, dark, dry, well ventilated place for 4-6 months, but is best when used within a few weeks. Do not store whole cloves in the refrigerator but they can be kept in the freezer. When ready to use, peel and chop before thawing.

To separate the cloves from the bulb, place the bulb on a solid surface, place both hands on top and apply pressure. It will crack as they start to separate.

To peel a large number of cloves, drop them into a pan of boiling water for 10-20 seconds, drain and plunge into iced water, drain and the skins should just easily slip off. Or microwave garlic cloves for 15 seconds.

Old garlic has a very harsh flavour. Diminish it by cutting halfway through a clove, then using the tip of a pointed knife to lift out and discard the centre, green-coloured shoot.

Garlic cloves will not dry out if stored in a bottle of vegetable oil. Use the garlic-flavoured oil for salad dressing or stir-frying.

Make garlic salt by burying three cloves of peeled garlic in ½ cup salt in a sealed container for a few days. Add fresh ground black pepper and ground ginger to taste. Remove garlic cloves before using salt in soups, stews and on roast meats and vegetables.

To peel a small amount of garlic, place the flat edge of a wide-bladed knife on top and smack the blade with the fist, the peel is then easily removed and the clove will be partly crushed.

The longer garlic is cooked the more it loses its flavour. For fuller flavour add garlic at the end of the cooking process, instead of the beginning.

When sautéing garlic, be careful not to burn it, burnt garlic has an unpleasant bitter taste. Fresh garlic does not burn as quickly as older garlic because it has more moisture.

A clove of garlic that is run through a garlic press or smashed under a chef’s knife will give a dish a stronger flavour than garlic that has been sliced or quartered. A roasted or simmered bulb will be even milder.

To crush garlic with a knife, first lightly chop it, sprinkle on a large pinch of salt to release the garlic juices keep pieces from sticking to the knife or chopping board. Then rub the flat of a knife back and forth over it

Mash 6 garlic cloves into ½ cup butter, add chopped chives or parsley. Form into logs, wrap in plastic and freeze. Slice as needed to melt onto meats, vegetables or use as a spread.

Rub a cut garlic clove over stale bread slices, cut into cubes and fry in butter to serve with soup or salad.

To roast garlic, cut a ¼” from the pointed end of an unpeeled garlic head. Drizzle with 1tbsp olive oil, wrap the head in foil and bake at 350oF/180oC/Gas4 for 45 minutes until golden. Serve with bread or make a spread by squeezing the garlic out of the skin of the cloves into a small food processor, pulse until creamy. It can be refrigerated for up to 10 days.

To roast garlic in the microwave, slice off the top of the head to reveal all the cloves. Place the head in a small, deep dish, season with salt and pepper and drizzle with 2tbsp olive oil. Spoon 2tbsp water into the bottom of the dish, cover it with plastic wrap and cook at medium power for 7-7½ minutes. Leave for a few minutes before unwrapping.

For garlic puree, process the peeled cloves of 1 large head of garlic with 1tbsp extra virgin olive oil until pureed, add more oil if necessary. Refrigerate in an airtight glass container for up to 10 days. If any mould appears on the garlic puree, discard immediately.

To remove garlic odour from hands, rub cool used coffee grounds into them, then rinse off. Or rinse them with fresh lemon juice or scrub with a little salt and rinse with cool water.

To get rid of garlic breath, chew a coffee bean. To freshen breath after eating garlic, chew on a sprig of fresh parsley.