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.

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 ...

Plus, how to tell if your baking powder is still good to use. Whether you're one of those people who only bakes for special ...

Leavening agents rarely attract attention beyond the moment a cake rises or fails, yet their chemistry shapes texture, ...