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 ...

All cocoa powders come from cocoa beans, but the difference lies in how they’re processed. Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with ...

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 ...

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 ...

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