A very fine white powder made from the inner part of corn kernels, used to thicken sauces, soups, and desserts. It can also be used in some industrial and household products.
A compound of *corn* and *starch*, referring to the carbohydrate extracted from corn. It became common in the 19th century as food processing advanced.
Cornstarch is a kitchen magician: a tiny spoonful can turn watery sauce into something silky and thick. Mixed with just the right amount of water, it makes 'oobleck,' a strange fluid that acts like both a liquid and a solid. This everyday ingredient is a doorway into fun physics experiments.
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