Cornstarch

Cornstarch is a fine, powdery starch derived from the endosperm of corn kernels. Its silky texture and neutral flavor make it a beloved thickening agent in kitchens around the world.

Notes

When using cornstarch, always mix it with a cold liquid before adding it to hot dishes to prevent clumping. It thickens beautifully when heated, creating glossy and velvety sauces.

Uses

Thickening gravies, soups, and pie fillings
Creating crispy coatings for fried foods
Stabilizing dairy-based desserts

Replacements

Microgreens

Microgreens are young vegetable greens that are harvested just after the first leaves have developed, making them much smaller than their mature counterparts. Originating from Asia, they gained popularity in the United States during the 1980s as a culinary trend. Their flavor profiles vary widely depending on the type of plant they come from, offering tastes that can be peppery, sweet, tangy, or nutty. Texturally, they are tender with a delicate crispness that adds a refreshing element to dishes. In cooking, microgreens are often used raw to preserve their vibrant colors and nutrients, though they can withstand brief cooking. They are prized for their ability to elevate dishes with a burst of fresh flavor and visual appeal.

Celery

Celery is a crunchy, mildly flavored vegetable with long, fibrous stalks. It is commonly used in cooking for its subtle taste and satisfying texture.

Recipes to try

Lemon Raspberry Cheesecake Parfaits

Creamy layers of lemon cheesecake meet tangy raspberry swirls in a delightful parfait that's as pretty as it is delicious.

Roasted Vegetable and Goat Cheese Grain Bowls

Warm, roasted veggies mingle with creamy goat cheese over a bed of nutty grains for a comforting yet vibrant meal.