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 ...

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: 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 ...

Getting your Trinity Audio player ready... Thanksgiving dinner typically isn’t a particularly virtuous meal, but there are simple ways to lighten the load. Gravy is a good place to start.