You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. The one thing to note is that it doesn’t have some of the nifty extra features that our budget pick boasts, which means you’ll have to scrape the minced garlic from the press with a utensil or finger.

It nestles comfortably between an ice cream scoop and pastry brush in one of my two (yes, just two) kitchen drawers. The handles are slim and comfortable to hold, but they are fairly short, so not suitable for big hands. Whether you dislike the smell of garlic on your fingers or just don’t fancy spending time and effort finely dicing with a knife, the best garlic crusher will remove these problems in an instant. GARLIC ROCKET ONE brings an end to peeling garlic because GARLIC ROCKET ONE crushes unpeeled garlic cloves. We loved the styling but the performance stood up too, with a firm, even crush and not much residue left in it after squeezing.Into the kitchen we went with a huge selection of garlic presses, to see which would make light work of prep. It feels weighty and sturdy and the component that pushes the garlic through the chamber is textured, giving it extra oomph.

This ProCook garlic press was the cheapest of the ones we tested and it was also one of the lightest.There was a minimum of garlic waste at the end of prep, and the pressing plate swings out to allow a good scrub of the nicely weighted casing. These are by far the most common, and most have one key advantage: you needn’t remove the cloves from their skins beforehand.

For example, you could pop in some garlic, ginger, chillies and lemongrass to make an authentic Thai green curry paste – there’ll just be a little more exertion involved in comparison to a food processor. These ceramic peaks made it a bit tricky to transfer into the pan without using fingers – we used a silicone spatula – but we loved its simplicity and the benefit of its dry storage. We could whizz through the prep of multiple garlic cloves in a trice, with no squeezing, cleaning or injuries.The chamber for this one is quite spacious, so we used it with a couple of cloves at the same time and it managed to crush through them with ease. Cleaning your garlic press as soon as possible is easiest—giving it a few dunks in a bowl of soapy water or running it under the faucet water usually does the trick. Our favourite of the bunch, this garlic press had a generous, round reservoir chamber, which was far better for fitting in fat cloves side-by-side for an even press. Lots of chefs and experienced home cooks like to look down their noses at these handy little kitchen gadgets, and we’re ashamed to admit that we were once among them. The slicing and dicing is done in the main chamber using interchangeable blades – you simply place a clove onto the blade, push the lid down like a stapler and the garlic is squeezed into the removable storage pot below.