 What's really interesting about garlic is there's no garlic flavor in a clove until you start to damage it. If you have just a kitchen knife, you can smash the clove with the side of your knife and then run your knife through it in a couple different directions, and that'll do the job. The more you damage those cell walls, the more destruction you essentially do, the more flavor you create. What's really interesting about how we taste food is it's temperature-dependent.