Cooking garlic decreases the strength of its flavor making it much milder. The longer it is cooked, the milder it tastes. Be careful not to sauté garlic too long at too high a temperature, it will brown very quickly and can become bitter.
Microwave garlic cloves for 10 seconds and the skins slip right off.
When mincing garlic, sprinkle on a little salt so the pieces won’t stick to your knife or cutting board. Also salt helps for knife not to slipper.
If you have put too much garlic in a stew or a sauce you can neutralize the flavor with parsley (this will work with your breath as well).