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.

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.

Whether you're just beginning your baking journey or are going through flour and sugar like nobody's business, Aldi may be ...

Leavening agents rarely attract attention beyond the moment a cake rises or fails, yet their chemistry shapes texture, flavour, and even nutritional exposure across home kitchens and industrial ...

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 ...