In the United States, garlic is woven into every pizza, pasta, and breadstick. But in Italy, it's more complicated.

Chefs claim that it makes garlic taste bad, and home cooks worry that it’s a cheap shortcut. But are either of them right?

What do you get when you cross an unbelievably smart no-knead brioche recipe with garlic bread? A garlicky, buttery, savory babka.

Can cutting alliums out of your diet make you a more creative home cook?