What is the difference between baking soda and baking powder?

Baking soda is sodium bicarbonate (NaHCO₃). It needs an acid (like lemon juice, vinegar, or buttermilk) plus moisture to activate and produce carbon dioxide for fluffiness. Baking powder, on the other hand, already contains both the base (baking soda) and a dry acid (like cream of tartar). That’s why it can work on its own with just moisture and heat.

Great baking question! Baking soda is pure sodium bicarbonate, while baking powder contains baking soda PLUS an acid (like cream of tartar) and a drying agent (like cornstarch). The key difference is how they work:- Baking soda needs an acid (like yogurt, vinegar, buttermilk) to activate and produce CO₂ bubbles- Baking powder contains its own acid, so it activates with liquid and heatBaking soda is about 3-4 times stronger than baking powder, so you can't substitute them 1:1. If your recipe has acidic ingredients, it probably uses baking soda; if not, it likely uses baking powder. Some recipes use both for extra lift!

Here’s an easy way I remember it: baking soda = single ingredient (you need to add acid separately), baking powder = complete package (acid + base already mixed). That’s why recipes sometimes call for one and sometimes both, depending on the taste and texture needed.

I learned this the hard way after some baking disasters! Here's how I remember it: baking soda is a single ingredient that needs a partner (acid) to work, while baking powder is the complete package that works on its own. If you substitute one for the other, your baked goods might not rise properly or could have a metallic taste. Storage matters too - baking soda lasts forever, but baking powder loses potency after about 6-12 months. Test your baking powder by mixing it with hot water - if it doesn't bubble vigorously, it's time to replace it.