Corn starch is a fine, white powder made from the starchy part of corn kernels. It’s commonly used as a thickening agent in cooking and baking.

It’s primarily used to thicken soups, sauces, gravies, pie fillings, and puddings. It can also be used in batters and breading to add crispiness.

Yes, corn starch is often used as a flour alternative for thickening. You’ll typically need half as much corn starch as you would flour.

No, corn starch is neutral in taste, so it doesn’t change the flavor of the dishes it’s added to.

When stored properly in a cool, dry place, corn starch can last 2 to 3 years. Always check the expiration date for freshness.

Store it in an airtight container, away from moisture and direct sunlight to prevent clumping and spoilage.

No, in the U.S., corn starch is the pure starch of corn, while corn flour is ground whole corn. They have different textures and uses.

Yes, corn starch is often used in coating for fried foods. It helps create a crispy and light texture, especially in Asian-style frying.