CLEVELAND — You've just finished prepping a beautiful garlic-forward dish — roasted chicken, homemade pasta sauce, maybe a bold stir-fry. You wash your hands. Then wash them again. You even try soap, lemon juice, and that fancy hand scrub. And yet, hours — sometimes days — later, that unmistakable garlic smell is still there. You're not imagining it, and you're not doing anything wrong. The culprit is chemistry. And the fix? It's probably sitting in your kitchen drawer right now.