Cornstarch is a silky smooth powder made from the starchy part of the corn kernel known as the endosperm.

Most commonly used in cooking as a thickener for gravies, soups, sauces, pie fillings and puddings, cornstarch does not alter the flavor of a recipe or cloud the consistency of a dish.

Whisk cornstarch with cold water to make a paste (called a slurry) before adding it to a recipe to prevent lumps from forming.

Cornstarch can be used in baking and in gluten-free cooking as a substitute for small quantities of flour. When substituting, note that 1 tablespoon of cornstarch equals 2 tablespoons of all-purpose flour.