Q I found some zero-sodium baking powder by Hain, but I have no idea how to use it (the container just listed the ingredients). Can it be substituted one-to-one for regular baking powder? Can I use it ...

WE all know how disastrous it can be if you get just one part of a recipe wrong – let alone an ingredient. And when a dish includes baking soda, baking powder or bicarbonate of soda, there’s bound to ...

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 ...

I have a rough idea of what most cake ingredients are. Eggs come from chickens, flour from ground-up grains, butter from cows, sugar from plants (gold star, please). Until sodium bicarbonate comes ...

Caravan Ingredients has introduced a new low sodium baking powder that it claims is up to 44% lower in sodium than other industrial baking powders. The company said the non-sodium aluminum ...

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 ...

Some baking enthusiasts swear by Alsa, a brand of baking powder from France, over American brands. Part of the reason some bakers prefer this ingredient can be tied to Alsa's composition and the ...

Baking soda and baking powder are both used in baking, but they are not interchangeable. Baking soda and baking powder are both common leavening agents for quick breads, cakes, cookies, and more. Both ...

It is important to understand the difference between baking soda and baking powder as both acts as leavening agents but are different in chemical composition. They cause baked goods to rise. It is ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Baking soda and baking powder are both chemical ...