Whipping up a restaurant-level pan sauce can really bring dishes up a notch. These expert tips will have you feeling like a ...

"Cornstarch is quicker and gives the gravy a smoother, glossy finish, but it doesn’t add as much flavor as flour. You usually need less cornstarch to thicken your gravy compared to flour," Grant ...

Potato starch also starts to thicken at a lower temperature than cornstarch, gelatinizing with ease. Furthermore, in a short duration, the potato variety better resists high temperatures.

Luckily, you can fix a runny custard (or a similarly-made crème anglaise) by cooking it for longer, adding a thickener, such as cornstarch, tapioca starch, or arrowroot, or incorporating a ...

Mix cornstarch with a small amount of water to form a thin paste, then pour this into a hot liquid. 1 tablespoon will thicken about 2 cups of liquid, depending on the recipe.

Add a Thickener For a quick fix that'll transform your runny potatoes into a thick and creamy mound, try adding a thickener that you may already have in your pantry like potato starch or cornstarch.

This paste is added to food to thicken sauces, gravies, soups, fillings, puddings, marinades, and more. You can also use cornstarch to make a batter or coating to cook meat and vegetables.