Baking Powder

Baking powder is a common leavening agent used in baking that consists of a combination of baking soda, an acid, and sometimes a stabilizer like cornstarch. It is flavor-neutral, ensuring it does not alter the taste of baked goods, and provides a light, airy texture by generating carbon dioxide bubbles during mixing and heating. Typically used in cakes, muffins, and quick breads worldwide, baking powder helps baked items rise evenly without the need for yeast. Its widespread use became prominent in the 19th century, revolutionizing home and commercial baking by allowing for more consistent and faster leavening in a variety of recipes.