Q: I recently pressed fresh garlic onto a chicken breast and placed lemon slices on top. After baking, I peeled back the lemon to see that my garlic had turned blue! (I ate it and it was very good). Why does it turn blue?

A: Acid is the culprit. Garlic contains anthocyanins, water-soluble pigments that turn blue or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic.

The bad news is the acid-soaked garlic looks like something a Smurf might serve at the dinner table. The good news is the garlic flavor remains unchanged (except for the flavor of the acid) and is totally edible without bodily harm.

- Food Network Kitchens