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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Seared Marinated Breast of Chicken with Tomato and Basil
This is one of those simple, quick and very fla...
 
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Lidias In the Kitchen Tip - Garlic

 
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Garlic
Garlic is immediately associated with Italian cooking. Yes, we Italian’s use garlic abundantly in ou...
 
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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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March 9, 2015
Garlic

Garlic is immediately associated with Italian cooking. Yes, we Italian’s use garlic abundantly in our cooking, but it is in Italian-American cooking that garlic became so dominant and ever-present. Garlic’s flavor is released when the cell walls are broken and the enzymes react with the flavor molecules. Therefore, the more you chop garlic, the more intense its aroma and flavor. You can control the intensity of the flavor of garlic by crushing or slicing the garlic cloves, but chopping it will yield the most flavor. To neutralize the activity of the garlic, so it does not continue to repeat on you, make sure it is thoroughly cooked.