FORK IN THE KITCHEN
Peel a garlic clove, then use the flat side of the knife, pressed on top of the clove, and press your palm firmly down to smash the clove. This begins to release the flavor of the garlic (the reaction!), but because the enzymes are not totally destroyed, the flavor is mild.
To roast, cut the top off of a whole garlic bulb. Place the whole bulb on a piece of foil big enough to wrap around the entire bulb, drizzle a bit of olive oil on top, wrap, and bake.