Many of the best chefs will tell you they don’t always follow a recipe. They often follow their gut or wing it when in the kitchen. Cooking to taste is a popular way to prepare dinner. Baking, on the other hand, requires an entirely different approach. Dietician Caroline Thomason, R.D. explains how to tell the difference, and why it matters:
What is baking soda?
Baking soda is most commonly used in cookies and other baked goods that only need to rise a little bit, according to the Institute of Culinary Education.
"Baking soda is pure sodium bicarbonate," Thomason says. "It needs an acid like lemon juice, yogurt or buttermilk to activate it and make baked goods rise."
What is baking powder?
Baking powder is best for the types of baked goods that you want to rise a lot – think cakes, muffins and biscuits. (Though some of recipes may call for both baking powder and baking soda.)
"Baking powder contains both sodium bicarbonate and a powdered acid, so it only needs moisture and heat to activate," Thomason says.
But if it's 10 p.m. the night before a bake sale and you find yourself halfway through a cupcake recipe with no baking powder in the cupboard, fear not. In a pinch, Thomason says "you can substitute 1 teaspoon of baking powder with a quarter teaspoon of baking soda and a half teaspoon of vinegar or lemon juice."
Keep in mind, though, that "the results may vary and the baked goods may still not rise based on the recipe," Thomason notes.
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If you are one who likes to experiment in the kitchen, there is nothing wrong with playing around with a few of your favorite baked good recipes. You might create a new favorite sweet treat! However, the night before a big event, like a birthday party or holiday gathering, might not be the best time to try!