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The Baltimore Sun

The Italian Kitchen Collection Garlic Slicer; int.com $17

Chef Mario Batali recommends using a grater instead of a press for better, truer garlic flavor. This attractive slicer/grater looked promising, but its action felt wonky and unwieldy. The safety guide did not slide smoothly. Cooks would be better off slicing the garlic by hand or grating on a cheese rasp.
Bill Hogan/ Chicago Tribune
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