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 ...

Q: What thickener is best for sauces and gravies, and when should I add it? I always use flour, but it tends to clump. A: Most sauces and gravies are thickened with some kind of starch. The most ...

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 ...