Garlic is highly versatile in cooking, adding depth and a savory, slightly spicy flavor to a variety of dishes, including sauces, soups, stir-fries, meats, and marinades. It can be used raw, sautéed, roasted, or even fermented, and its flavor changes with cooking: raw garlic is sharp and pungent, while roasted garlic becomes milder, sweeter, and more aromatic.