The people who say roast it and eat it are correct, but if you're lazy like me, a much easier way is to throw a whole head in with your meal (usually it's rice for me) and cook it with it. Once it's done, it'll easily break apart and you can just squeeze the garlic out. Depending on how long it was cooked, it ranges from a paste consistency to being a bit mushy while still retaining its shape. Can't get enough of it!

Oh, it's amazing. Get a head of garlic and rub off all the exterior papery stuff (but not the skin of the individual cloves. Some people also cut the pointy tips off. Drizzle with olive oil and sprinkle with salt and pepper. Roast until soft. Get some nice bread, warm bread. Pull off a clove, hold it by the bottom and squeeze it like toothpaste onto a slice of bread. Enjoy the most wonderful garlic bread variant.

Roasted bulb - squeeze on crusty bread. (Or just squirt in face)

Sliced - pan fried and pasta

Diced - chimmichuri

Puréed - snort uncut, or soup.

that's... one way in.

Mush it with Butter.

I prefer chewing it till it becomes something between #3 and #4

I interpreted that as for soups and stews. Peel the clove and plop it in. Once the cooking is done, take it out, like you would do with a bay leaf.

I personally would never use garlic that way. I absolutely put it crushed into my stews. But that's how I read the image.

I think this is just fried together with whatever it is you’re seasoning. The idea is that the taste dissolves in the fat and carries over to the steak, for instance. The garlic is then taken out before serving.