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 ...

3. Add white or red wine, sherry, port, vermouth, or extra chicken stock to the saucepan. Bring to a boil. Simmer, skimming ...

Working in a natural foods supermarket, one of the most common questions I am asked is about vegetarian thickening agents that can be used to solidify desserts such as puddings.There are ...

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 ...

This article discusses practical solutions, common kitchen ingredients, cooking techniques, and simmering uncovered to transform thin gravies into rich, luscious sauces. From roux to cornstarch powder ...

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: 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 ...