What is the difference between tartar and baking powder?

Tartar and baking powder are both common baking ingredients, but they have very different uses and properties:

Tartar

* What it is: Cream of tartar is the acidic ingredient in baking powder, a byproduct of winemaking.

* Chemical name: Potassium bitartrate

* Uses:

* Stabilizes egg whites: It helps create stable, stiff peaks in egg whites.

* Improves texture: It helps prevent crystallization in jams and jellies, and it makes cakes tender.

* Lightens color: Tartaric acid can brighten the color of sauces.

* Flavor: Tartaric acid has a slightly sour taste.

Baking Powder

* What it is: Baking powder is a leavening agent that contains baking soda, an acid (like cream of tartar), and a drying agent (like cornstarch).

* Uses:

* Leavens baked goods: It produces carbon dioxide bubbles that make cakes, cookies, and other baked goods rise.

* Can be used in place of yeast: Baking powder works faster than yeast and doesn't require proofing.

* Flavor: Baking powder generally has a neutral flavor.

Key Differences:

| Feature | Tartaric Acid | Baking Powder |

|-----------------|--------------|----------------|

| Purpose | Acidifier, stabilizer | Leavening agent |

| Ingredients | Potassium bitartrate | Baking soda, acid, drying agent |

| Main function | Acidification, texture | Rising agent |

| Flavor | Slightly sour | Neutral |

In short:

* Tartar: An acidic ingredient used to stabilize, brighten, and improve texture.

* Baking Powder: A leavening agent that makes baked goods rise.

You can't substitute tartar for baking powder. Baking powder is a complete leavening agent, while tartar only provides acidity. You could, however, add tartar to baking powder for extra acidity and a slightly sour taste, if desired.