If you don't bake cakes very often, chances are you don't have any cake flour on hand. But fret not: there's an easy ...

Q. In an article on puddings, you used cornstarch as a thickening product. I have found arrowroot produces much silkier results, never clumps and is superior to cornstarch. Any thoughts? When I'm ...

Arrowroot is a gluten-free starch obtained from the roots of the arrowroot plant, a starchy tropical plant. A native to South America and a staple in the Caribbean cooking, it is a perennial herb ...

An easy, last minute way to thicken a sauce is to whisk in a little cornstarch that has been dissolved in water. But cornstarch can make the sauce a bit chalky. That is why many experienced cooks ...