Baking soda and baking powder are both common leavening agents for quick breads, cakes, cookies, and more. Both are critical in making doughs or batters rise, but they are not the same thing and ...

Their names are similar, they look alike, and they’re next to each other on the grocery store shelf, but baking soda and baking powder are not interchangeable. Like bread flour and all-purpose flour, ...

Baking powder and baking soda are two of the most important ingredients on the baker’s shelf. Scott Suchman For The Washington Post Baking powder and baking soda are two of the most important ...

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.

In the world of baking, there are two ingredients that every home baker must have: baking powder and baking soda. They look similar, they sound similar and they act similar, so what’s the difference?

Baking soda reacts with an acid to cause batters and doughs to rise and spread while baking. Baking powder reacts with liquid and heat to create a light, fluffy texture in baked goods. While they ...

Both baking powder and baking soda are considered chemical leaveners. They are essential baking ingredients responsible for making baked goods rise. At the same time, they also balance acidic flavors ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Baking soda and baking powder are both chemical ...

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 ...