Baking soda and powder will produce very different results, and which is better depends on what kind of cookie you're making and how you like them to turn out.

Baking soda is pure sodium bicarbonate.It is alkaline, which means it has a pH above the neutral 7 and reacts with acidic ingredients. Think about the old baking soda-and-vinegar school experiment.

Because it is pure bicarbonate of soda, a teaspoon of baking soda is 3 to 4 times stronger than a teaspoon of baking powder. So, to substitute effectively, you will have to do some math.

Though substituting baking powder for baking soda isn’t widely recommended, you may be able to make it work in a pinch. Swapping baking powder for baking soda won’t require additional ingredients.

Baking powder is a mixture of baking soda, an acid, and cornstarch. In other words, that essential neutralizing acid is built in, so there’s no need to include an additional acidic ingredient in ...

Home bakers often want to know what are the differences between baking soda and baking powder (double acting). Why would one or the other be used in some recipes, and ...

Baking soda, unlike baking powder, doesn’t require heat to make it react. That is why many recipes call for mixing dry ingredients (flour, baking power and salt) together before adding the liquids.

Experts explain the difference between baking soda and baking powder and each of their uses. We've got the scoop on when and how to use each one in the kitchen. IE 11 is not supported.