Blue Apron is now on video! Every Thursday, we’re posting a new video on our YouTube channel and over here on the blog.

To start, we’re embarking on a quest to help you cut down prep time in the kitchen by finessing your knife skills and making short work of onions, lemon wedges, and  potatoes.

Today we’re moving onto garlic, one of our most prized flavor contributors and an ingredient that shows up in the majority of our meals. To cook garlic evenly, you’ll want to peel and mince it evenly. Speedy peeling and mincing saves both time and frustration and helps you get dinner on the table in no time at all. Watch below for how to make garlic magic happen.

You’ll need to peel and mince garlic for our Marjoram-Garlic Chicken with Panzanella, our Tilapia with Shallot-Tarragon Butter, and Filipino Vegetable StewWatch the video again and again, until you’ve mastered the motions of our Chef Matthew Wadiak and can peel and mince your garlic in seconds. Ready, set, go!