Many years ago, my grandma began eating arrowroot cookies. She had gotten diabetes and could no longer have a lump of sugar with her coffee. I had no idea what arrowroot was. And the cookies weren’t ...

Creamy arrowroot soup is an ideal comfort food for chilly days. By mixing arrowroot powder with vegetable broth and coconut milk, you can prepare a creamy base without dairy. The soup is not just ...

It’s the annual wintry cooking-skill conundrum: How to thicken gravy. As you start craving chilly weather dishes like robust roasts, mashed potatoes, and, of course, that annual holiday star, the ...

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 ...

Q: I am following a low-carb, high-fat, gluten- and grain-free eating plan. What do you suggest to replace flour in recipes as a thickener for sauces and gravies? A: To stay away from grain- and ...

Why it works: Corn starch is a go-to when thickening sauce for good reason: It’s widely available, inexpensive, flavorless and highly effective at thickening, even in small amounts. It also makes a ...

You’re preparing a hearty pot of beef stew. It’s got good flavor, but it’s still kind of runny even after a long simmer-sesh. Naturally, you want your stew to be thicker than a regular old bowl of ...