Although this food’s popularity spiked a few years ago, black garlic’s origins are still relatively mysterious. Some believe that the specialty vegetable was developed in Korean cuisine, others say that it is a modern invention by various chefs around the world. Regardless, the “cooking” process requires patience but yields high rewards. Black garlic is simply normal garlic cloves roasted over low heat for a long period of time, anywhere in between a week to three weeks. The result is a sweet, almost balsamic flavor that is unlike anything of the original garlic clove.