Imagine—or perhaps even attempt—heating a crushed clove of garlic in a half-cup of pure olive oil for 15 seconds on high in your microwave oven. You will notice that the garlic appears to rise to the top of the oil and ‘sizzle’ as if it were frying. However, afterwards you’ll notice that the oil is warm but not nearly hot enough to have fried the garlic. Why did the garlic appear to sizzle? (Note: this is a quick, safe, and easy way to make garlic-infused oil).