Cascaded over a slice of sugar-crusted apple pie or layered in an English trifle, a batch of vanilla-scented custard is to die for. However, it can be tricky to get right when making it from scratch.

Are you making a fruit pie but are unsure which ingredient to use as the best thickener for its filling? We got to pick an expert's brain so you don't end up with a runny fruit pie. If you're thinking ...

Properties: Tiny and hard when uncooked and large, sticky and chewy when cooked. Flavor: They are flavorless but tend to take on any other flavors you are cooking with. Uses: Desserts like pudding, ...