When you're baking a cake, your choice of baking powder or baking soda depends largely on the other ingredients in the mix, ...

Baking powder also includes a hefty amount of cornstarch, which helps absorb moisture to stave off premature reactions, as some of the acids in baking powder are activated in the presence of liquid.

When a recipe calls for baking powder, it’s most likely referring to the double-acting kind. This means the powder creates two separate reactions: initially, when combined with liquid at room ...

“Refrigeration and moisture are the enemy of baking powder,” says Salazar. “When exposed to moisture, the chemical reactions ...

Baking powder also includes a hefty amount of cornstarch, which helps absorb moisture to stave off premature reactions, as some of the acids in baking powder are activated in the presence of liquid.

While most home cooks have used baking powder and baking soda in all sorts of recipes — from pancakes and pies, to cookies and cakes — many people don't really know why they're different and ...

In most cases that means soda plus powder. Many recipes need both kinds of reactions to achieve the intended overall balance of flavor and texture, which is why you’ll often see both baking soda ...