Question: What’s the difference between baking soda and baking powder?

Answer: These are both leavening agents
used in baked goods. Baking powder (pictured) contains baking soda, cream of tartar, and
cornstarch. It begins to rise when it becomes wet and rises again when it is
exposed to heat. That is why you see “double-acting” on the label.

Baking soda
is typically used when the recipe contains an acid, such as buttermilk or
yogurt. When the soda and the acid are combined, it will begin to rise
immediately.

Have a culinary conundrum? Ask the TK!

Photo: Courtesy JYolkowski on Wikimedia