A.K.A

sodium bicarbonate; bicarbonate of soda

What is it?

An extremely alkaline a white, water-soluble powder. When mixed with an acid, it spurs a chemical reaction that produces carbon dioxide gas—or put more simply, it creates bubbles that cause baked goods to rise. You’ll always see baking soda in recipes that also include some sort of acidic ingredient, such as vinegar, yogurt, buttermilk, or cream of tartar.

How to prep:

Because it begins to react as soon as it meets an acidic liquid, combine baking soda with the dry ingredients (not wet) and cook the batter soon after the liquid is added. In order for baking soda to produce light, airy pancakes and muffins, the batter must have the correct amount of acidity (from buttermilk, yogurt, lemon juice, applesauce, vinegar, or honey, for example). If there isn’t enough acidity in the batter (if you substitute fresh milk for buttermilk, for instance), the baking soda won’t be converted to carbon-dioxide gas. The resulting batter won’t rise properly and the unconverted baking soda will leave behind an unpleasantly soapy taste.

How to store:

Baking soda will keep for quite a while kept in a cool, dry place. But its leavening powers lessen over time, so if it’s been a while, check the expiration date; you may need to open a new box.

Cross Reference

baking powder

Recipes

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  Recipe

  Double Chocolate Rye Blackout Cookies

  These superdecadent, bittersweet cookies are excerpted from the Joys of Baking by Samantha Seneviratne, and inspired by Dorie Greenspan’s aptly named World Peace Cookies.

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  Recipe

  Coffee Crème Bundt Cake

  This glorious coffee-flavored Bundt, excerpted from The Joys of Baking, is more sweet than coffee and has a gooey, condensed milk glaze that you may have to resist eating with…

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  Recipe

  Asparagus Frittata with Prosciutto and Caramelized Onions

  This colorful frittata makes a perfect brunch entrée, especially when paired with Radish, Celery & Frisée Salad. A little baking soda added to the onions helps them to brown faster.

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  Recipe

  Brown-Butter Overnight Waffles

  Brown butter and malted milk powder enhance the warm, rich, toasted flavors in these crisp yeast-raised waffles. Make most of the batter ahead, then cover and refrigerate overnight. The next…

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  Recipe

  Orange, Olive Oil, and Rosemary Cake

  A syrup of macerated orange segments and a dollop of crème fraîche embellish this rustic cake, a nod to the Sephardic desserts of Italy and Spain. Olive oil gives the…

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  Recipe

  Spiced Cranberry-Pecan Chocolate-Chip Cookies

  Here’s the perfect holiday-season chocolate-chip cookie: loaded with chunks of chocolate, nuts, and dried fruit; a little crisp around the edge; and chewy in the middle. Cinnamon, nutmeg, cardamom, and…

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  Recipe

  Glazed Oatmeal Spice Bars

  Ginger and spice and everything nice, that’s what these cookies are made of. They’re best eaten the day they’re baked. But you can bake the bars and glaze them ahead…

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  Recipe

  Maple-Bacon Ginger Cookies

  Savory bacon and sweet maple syrup give a modern spin to classic ginger cookies. Just like the classics, these are crunchy on the outside and chewy on the inside. If…

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  Recipe

  Cranberry Oatmeal Bars

  With a ribbon of tangy cranberry between layers of hearty oats, these bars are a great treat any time of the day, including breakfast.

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  Recipe

  Tahini Chocolate Icebox Cake

  Nutty, slightly bitter tahini makes a good foil for chocolate wafers. You’ll be tempted to make the sesame brittle year-round; a package of this crunchy, sweet treat makes a great…