Baking soda is pure sodium bicarbonate.It is alkaline, which means it has a pH above the neutral 7 and reacts with acidic ingredients. Think about the old baking soda-and-vinegar school experiment.

Make baking powder at home, ... Just use a 2:1 ratio of cream of tartar to baking soda, then measure as you would for baking powder. Baking Soda vs. Baking Powder: What's the Difference?

“When properly stored, the shelf life of baking powder is actually indefinite, but the useful shelf life past its best-by ...

Baking Powder: If you're out of baking powder, you can substitute with baking soda and cream of tartar. Vanilla extract: ... How to measure baking ingredients without scales.

In the 18th century, American bakers were already experimenting with less labor-intensive ways to make things rise. In addition to beating air into their eggs, they often used a kitchen staple ...

Lopez-Alt eventually settled on baking powder, because baking soda gave the wings an off taste. Be sure to read the full post for the full how-to, because there's more to it than just tossing your ...

Say you’re baking a pumpkin layer cake that involves canola oil as well as pumpkin purée. Use a clean cup to measure the oil. Then, without washing the cup, use it to portion out your pumpkin ...

Regular baking powder adds about 500 milligrams of sodium for every teaspoon used in a recipe. The ingredients in the zero-sodium baking powder are mono-calcium phosphate, potato starch and ...