Garlic: Chop and rest
Chopping garlic enhances its health-promoting phytochemical, allicin, which is responsible for garlic's distinct pungency and taste. When garlic is whole, alliin, the compound from which allicin is formed, is separated from the enzyme alliinase that helps create it.
Cutting garlic allows them to mingle and form allicin. You can chop, slice, mince or press.
Heat destroys alliinase so in order to get the most allicin, let crushed garlic stand for about 10-15 minutes before adding it to a hot pan.