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

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: ...

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: ...

They’re both white powders. They’re both used in baking. Both substances are leavening agents, substances that release gas bubbles and puff up dough so it’s fluffy instead of flat.

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.

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 ...

While most home cooks have used baking powder and baking soda in all sorts of recipes — from pancakes and pies, to cookies and cakes — many people don't really know why they're different and ...

Baking powder is made up of numerous elements – one of these is sodium bicarbonate, and increases the volume of baked goods Credit: Alamy How to use it?

Baking powder is a mixture of baking soda, an acid, and cornstarch. In other words, that essential neutralizing acid is built in, so there’s no need to include an additional acidic ingredient ...