Cornstarch is a fine, powdery substance derived from the starchy endosperm of corn kernels. It is white, silky, and virtually flavorless, with a smooth, lightweight texture that feels soft to the touch. In culinary applications, cornstarch is prized for its powerful thickening properties. When mixed with a liquid and heated, it undergoes gelatinization, transforming the liquid into a glossy, smooth, and viscous consistency without altering the flavor. This makes it ideal for thickening sauces, gravies, soups, and custards. Cornstarch also plays a role in baking, where it can tenderize textures, create a crumbly, delicate finish in cookies, or add crispness to coatings for fried foods.
