Many recipes call for baking powder, but who bakes enough to use a whole can before it expires? In fact, I learned the hard ...

There is something special about sharing baked goods with family, friends and colleagues. But I'll never forget the ...

Find out the differences between baking soda and baking powder. Learn about their pros, cons, and uses.

Because it contains a dry acid baking powder is often used in recipes that don’t already call for an acidic ingredient which would otherwise be needed to activate baking soda.

Baking powder adds volume and lightens the texture of baked goods. But if you're out, don't worry — here are 10 great substitutes for baking powder.

For each egg, you can use instead: 2 tablespoons water, 2 teaspoons baking powder, and 1 teaspoon vegetable oil. Just add to the recipe as appropriate with the other wet and dry ingredients.

Many baked-good recipes include baking soda or baking powder as a leavening agent. This article explains the differences between baking soda and baking powder.