Take one clove garlic, ferment for three weeks, age for one week, and you've got black garlic. Thankfully, you don't have to do this yourself; the California company Black Garlic now sells it online and in health food stores and specialty food shops around the country. The darkly colored bulb will definitely raise eyebrows in your kitchen—it wouldn't seem out of place going into a witch's cauldron—but it's worth trying for two key reasons: it has double the antioxidants of white garlic, and it tastes sweeter too—almost like molasses. Williams loves it during cold and flu season because its antioxidants help support the immune system and—bonus—it doesn't stay on your breath like other garlic does. You can use it any recipe that normally calls for white garlic.