What are thickening agents typically used for in cooking?

Thickening agents are primarily used in cooking to thicken sauces and soups, providing a desired consistency and enhancing the overall texture of the dish. When added to liquids, these agents absorb moisture and swell, resulting in a thicker product. This process is essential in creating rich, flavorful dishes where the body of the sauce or soup can carry the flavors more effectively. For example, using flour or cornstarch in a gravy not only thickens it but also helps to give it a cohesive quality that clings to the other ingredients. Other culinary applications of thickening agents include gravies, puddings, and custards, where a specific consistency is crucial for the final product's success. The correct answer emphasizes the primary function of thickening agents in achieving the proper texture in various culinary preparations.