tbsps. cornstarch

Cornstarch, also known as corn flour or maize starch, is a fine white powder derived from the endosperm of corn (maize) kernels through a wet-milling process. The starch granules are extracted, washed, dried, and ground into an impalpable powder. It is virtually flavorless and consists almost entirely of carbohydrates, primarily in the form of amylose and amylopectin, with minimal protein or fat. Cornstarch gelatinizes at temperatures between 60–75°C (140–170°F), swelling in liquid to create a thickening effect, and is distinct from cornmeal, which retains more of the kernel's structure.

Cornstarch serves as a neutral thickening agent in sauces, gravies, puddings, and custards across numerous cuisines, from Asian stir-fries to European béchamel variations. It is also used as a coating for fried foods—particularly in Asian cuisine—to achieve crispness, and as a dry ingredient in baking to create tender pastries and cakes by reducing gluten development. In Chinese cooking, cornstarch slurries are standard for finishing wok dishes; in American Southern cooking, it appears in gravies and pie fillings. Its clarity when thickened makes it preferred over flour for glossy sauces.