A key ingredient in baking is a leavening agent (Photo: Shutterstock) I’m not a big baker and the confusion between whether to use baking powder or baking soda just adds to my distaste for this ...

Choosing between baking soda and baking powder is one of those small decisions that quietly determines whether a recipe turns out light, tender, and evenly risen, or flat, dense, and oddly bitter.

There is something special about sharing baked goods with family, friends and colleagues. But I'll never forget the disappointment of serving my colleagues rhubarb muffins that had failed to rise.

It’s no wonder that baking soda and baking powder are easily confused, considering their similar names and appearance, plus the fact that they’re often used within the same recipe. But when it comes ...

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Baking soda and baking powder look and feel nearly identical — white, soft, and powdery. They're both chemical leavening agents that help dough and batter because of their anti-caking chemical: sodium ...

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 how they ...