Garlic

Whether using the entire bulb or an individual clove, cut the root end off, turn your blade parallel to the cutting board, and use its flat side to crack/crush the clove against the cutting board, then remove the skin. The crack is key to getting all the garlicky goodness out of your clove, and will make removing the peel much easier. If roasting or pickling, whole garlic cloves are best—in this case, you can remove the peel by rolling the garlic on a rubber surface, like a silicone cutting mat, which will remove the skin and leave the clove unscathed.