When starching smaller items or objects, it’s much easier to pour liquid starch in a bowl or small bucket. Cut fabric to slightly larger than your object. Saturate fabric in starch, then apply to ...

The Chinese prefer New World sources of starch such as corn, manioc and arrowroot for thickening sauces, but earlier they probably used wheat starch made by the Persian method.

Middle Eastern cooks used the starch either in this liquid form ( malban ) or dried ( nishasta: literally, “what settles”).

Building tiny sheets and cages from starch particles turns them into super-thickeners that could reduce the calorie content of foods. Starch is often added to foods like soups to make them richer ...

The Chinese prefer New World sources of starch such as corn, manioc and arrowroot for thickening sauces, but earlier they probably used wheat starch made by the Persian method.