Italian test kitchens in the heart of Tuscany. I SO wanna go back....

Cornstarch: The Anti-Food

OK maybe that's not entirely the case, but there's one chef I know who uses it so much, you'd think he was a corn farmer. I had NEVER seen anyone use CS to thicken clam chowder until two years ago. Disgusting. AND it loses it's thickening power when you hold product hot. So then you have to add more.....and more.....

I don't feel so good.....