I roast a lot of garlic. The deeply flavorful, slightly caramelised cloves are wonderful pureed into tomato sauce, spread of top of a steak, or smeared directly across a piece of good bread. They are, however, kind of messy to extract from their paper.
Garlic is great in all of its many forms but, like most plant parts, it is at its absolute best when roasted. Roasting garlic mellows its pungency and tempers its aggressive bite, but it also intensifies its sweetness and creates new, deeper flavours through that lovely little Maillard reaction. It's also a freaking cinch to make.
Conventional kitchen wisdom suggests one squeeze the garlic out of its home, but this can result in a lot of garlic on your hands (not terrible) and a fair amount of garlic being left behind (vaguely terrible).
The solution is an elegant one: Grab a two-pronged pickle fork.
The tiny fork is small enough to fit inside the skin of almost any individual clove, and it allows you to pull the whole clove out without squishing it. Simply slide the prongs in along the edge of the clove, hook it with the little prongs, and gently pull to extract the clove without leaving behind any precious allium.