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 ...

Baking powder might not be the star of the kitchen, but let's be honest: it's a behind-the-scenes hero. You might think of it ...

Whether I’m whipping up a batch of pancakes, a tin of muffins, or a single cake, I can almost guarantee that the recipe will call for baking powder. This staple pantry ingredient is one every baker ...

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 ...

Fall baking is in full swing across Winnipeg, and kitchens are filling with the comforting aroma of pumpkin spice and everything nice. And while we’re busy whisking and mixing, it’s the perfect moment ...

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 ...