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 ...

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.

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 ...

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.

Baking soda and baking powder are both leavening agents, which are substances used to help baked goods rise. Baking powder contains baking soda, along with other ingredients. Experienced and amateur ...