Plus, some helpful substitutions.

Baking powder and baking soda are two of the most important ingredients on the baker’s shelf. The advent of these chemical leaveners — as opposed to relying on naturally occurring yeast or the ...

They have different uses.

Baking powder is a key leavening agent in everything from pancakes to cakes, helping baked goods, breakfast treats, and more rise to fluffy perfection. But if you recently saw aluminum-free baking ...

There’s a reason that recipes often call for more baking powder than baking soda, says Frymer, adding that “a little goes a ...

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 ...

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 ...