Cornstarch

Cornstarch is a fine, flavorless powder milled from the endosperm of corn kernels, used almost entirely as a thickening agent. It thickens with about twice the power of flour and sets into a clear, glossy gel rather than flour's cloudier, more opaque thickening.

Buying tips

Any plain cornstarch works the same for thickening, there is no meaningful quality tier to shop for, just check that it is plain starch with no added seasoning.

Substitutes

All-purpose flour — Use 2x the amount of cornstarch called for
Thickens cloudier and needs longer cooking to lose a raw-flour taste.
Arrowroot powder — 1:1
Similar clear, glossy thickening; holds up better than cornstarch in acidic or frozen dishes.
Potato starch — 1:1
Similar thickening power; add near the end of cooking since it breaks down if boiled too long.

Storage

Keep in a sealed container in a cool, dry pantry, it has an essentially indefinite shelf life as long as it stays dry, since moisture (not time) is what degrades it.

How to use

Mixed with cold liquid into a slurry before adding to a hot sauce or soup (adding it dry causes clumping), used to coat meat before frying for extra crispness, or blended into baked goods in small amounts for a more tender crumb.

What it pairs with

Best reached for wherever a glossy, clear finish matters more than a cloudy one: stir-fry sauces, fruit pie and cobbler fillings, and pan sauces meant to cling to meat rather than pool underneath it.

Nutrition

Essentially pure starch, about 30 calories per tablespoon, with negligible protein, fat, or fiber.

FAQ

Why did my cornstarch-thickened sauce turn out lumpy?

Cornstarch added directly to a hot liquid clumps almost instantly. Always mix it with a small amount of cold liquid into a smooth slurry first, then whisk that into the hot liquid.

Can I substitute cornstarch for flour in baking?

Only in small amounts, mixed with flour, not as a full 1:1 replacement, a spoonful swapped in for flour in cookies or cakes can make the crumb more tender, but cornstarch has none of flour's gluten structure.

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