Baking is a science, which allows for less improvising with a recipe compared to cooking. So when do you need baking powder versus baking soda?

Kitchen powerhouses baking soda and baking powder look pretty similar, but what's the difference between the two, and how should you use each?

Baking powder is an all-in-one leavener, meaning it includes baking soda and the “exact amount of acid to use up all the soda,” Shirley Corriher says in “CookWise: ...

If you have cream of tartar and baking soda you can make your own baking powder. Just use a 2:1 ratio of cream of tartar to baking soda, then measure as you would for baking powder.

Baking powder should be used within six to 18 months of the date of purchase if it's unopened and within three to six months once opened, according to the USDA's FoodKeeper App.

Both baking powder and baking soda are considered chemical leaveners. They are essential baking ingredients... The post What is the Difference Between Baking Powder vs. Baking Soda appeared first on ...

You can use baking soda when a recipe calls for baking powder, and vice versa. Still, you have to be careful when you’re substituting one for the other. Never swap them directly in a one-to-one ...

Baking powder is a leavening agent, meaning it helps baked goods rise. From a chemical standpoint, the dried acid used to make baking powder often resembles the crystals that form on wine corks. A ...