Huge granules give potato starch unique characteristics. Because of the large granules, it takes much less potato starch to thicken something. How much starch should we use for any given recipe?

This changes the crystalline form of the starch granules — they go from hard to soft and then back to hard again, but in a different form than they started.

If you want to avoid using flour when cooking fried chicken, then you should know there are quite a few interesting ...

Rice starch is a polymeric carbohydrate generally in the form of insoluble white powder and consists of amylopectin and amylose. It has a neutral taste and thus aids in preserving the natural ...

When it comes to rice and pasta, dietitians recommend eating brown or whole grain because they're more nutritious. But you can create a super nutrient in white rice and white pasta. Here's the trick.

Texture is perhaps the most important aspect of a delicious rice bowl. A simple mistake with the sauce can ruin it all, ...

Yet, we still do not fully understand how plants make starch. Starch is composed of the glucose polymers amylopectin and amylose, which appear simple in chemical structure. However, the biosynthesis ...

Experts explain the resistant starch trend circulating on social media. By Alice Callahan It sounds like just another internet health hack: Cook some pasta or white rice and let it cool overnight ...