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.

You don't want to accidentally use the wrong one. There are two items that most of us have in our pantries that can be easily confused for each other. Not only are their names similar, but they look ...

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 ...

Baking may seem like magic sometimes, but it's actually science! Just consider baking powder and baking soda for a moment. These chemical leaveners are the reason your baked goods like homemade cakes, ...

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 ...

Mix up this baking essential — or a good substitute — in minutes. Stacey Ballis is a novelist, cookbook author, and food writer with 20 years of experience. She has authored a cookbook called "Big ...