Dry rub (or any combination of your favorite dry seasonings) ...

Baking powder and baking soda are two of the most important ingredients on the baker’s shelf. Scott Suchman For The Washington Post Baking powder and baking soda are two of the most important ...

Have you ever looked at a half-used tin of baking powder or cocoa and wondered, “Is this still okay to use?” You’re not the only one. Most of us dislike throwing away perfectly good ingredients. The ...

Folks making stir-fries and boozy steak marinades are allowed a certain freedom as they create their appetizing fare that bakers can't enjoy. Any ingredient that seems like it would elevate the dish ...

Has this happened? You're getting ready to bake a few dozen cookies. You’re pulling out the ingredients, and you see it calls for baking powder and baking soda. But you only have one. Now you’re ...

Baking soda and baking powder are two types of leavening agents. They’re two distinct culinary products with similar functions. For the most part, you can use them both to give baked goods light, airy ...

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 ...

Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other.

Whether you're one of those people who only bakes for special occasions like birthdays and holidays or the sort who bakes just about daily, you probably have a stash of baking powder somewhere in your ...