Baking powder vs. baking soda: How they’re different, which to use when and more

Baking powder and baking soda are two of the most important ingredients on the baker’s shelf. The advent of these chemical leaveners — as opposed to relying on naturally occurring yeast or the extensive beating of air into eggs or batter — put reliable, convenient baking into the hands of even the most novice cook. (The creation and marketing of baking powder was so seminal and dramatic that food historian Linda Civitello wrote a whole book, “Baking Powder Wars,” on it.)