Use real garlic whenever possible and avoid the stuff in the jars. While garlic may not be the most convenient thing to peel and chop, putting yourself through the minor hassle of using actual, fresh garlic will definitely pay off during the cooking process!

Jarred garlic has lost any smell and flavor it had well before you incorporate it into your dish. Plus, if it still actually tastes like anything when it finally hits your lips, be prepared to experience it's tinny or metallic after taste! 

Fresh, hardneck garlic not only tastes better, but contains high levels of allicin which prevents blood clots and viral and bacterial infections. So if you're using pre-packaged garlic that's been stewing in oil and water for who knows how long, you're not even getting any of garlic's renowned health benefits to boot.

If you're not buying garlic from a grower directly, and you are in the store, pick the bulb up and give it a light squeeze to be sure none of the outside cloves are too soft or dry. It should feel firm and not hollow or dehydrated.