A solid chocolate cake recipe is like a little black dress. It’s the kind of dessert that’s always good to have in your back ...

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 ...

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 ...

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 ...

Have you ever wondered about the differences between baking powder and baking soda? They’re two white powders that look alike ...

Whether you’re making cookies, cakes, breads, or brownies, you’d be hard pressed to find a baking recipe that doesn’t include a rising agent. The secret to soft and fluffy treats is the presence of a ...

Step 1: Preheat the oven to 375 degrees. Step 2: Sift together the flour, baking soda, and salt in a small bowl; set aside.

In her latest book, “Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking,” Linda Civitello walks us through how a seemingly innocuous white powder changed life in the kitchen.

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...