What is it?

Arrowroot is a white, flavorless powder extracted from theMarantha arundinaceaplant, which is native to the West Indies. It is used as a thickening agent, binder, or starch alternative, often as a substitute for wheat flour and cornstarch. A mere two teaspoons of arrowroot powder has the thickening power of one full tablespoon of all-purpose flour, and it is gluten-free. While cornstarch needs to be cooked for a certain amount of time in order to lose its “chalky” flavor and texture, arrowroot has no such requirements—it is flavorless and colorless when cooked. It also cooks at a far lower temperature than cornstarch, which makes arrowroot a perfect thickening alternative for delicate sauces.

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Recipes

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  Recipe

  Umami Bomb Mushroom Burgers

  This is an exceptionally "meaty" veggie burger, thanks to the deep, savory flavor in the mushrooms and soy sauce, the richness of the cashews, and the pleasantly chewy texture of…

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  Recipe

  Beet Wellington with Pinot Noir Sauce

  Here’s a vegetarian twist on a classic, upscale Continental dish, which normally includes pricey filet mignon, pâté, and truffles. This version is inexpensive, easy (if somewhat time-consuming) to prepare, and…

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  Recipe

  Red-Cooked Tofu

  Red-cooking is a traditional Chinese braising technique that uses soy sauce, sugar, and rice wine to flavor the food and give it a dark red color. If you're not a…

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  Recipe

  Osso Buco Recipe

  This classic braised veal from northern Italy is the world’s best make-ahead dish—it tastes amazing on the second day. The classic accompaniment is saffron-scented Risotto alla Milanese. For a slightly simpler take…