Does baking powder or soda make things thicker?

Baking soda can make things thicker in some circumstances, but it's not its primary function.

* Thickening agent: Baking soda can react with acidic ingredients (like buttermilk, lemon juice, or brown sugar) to create carbon dioxide gas. This gas can help thicken batters and sauces, but it's not a reliable thickening agent on its own.

* Leavening agent: The main purpose of baking soda is to help baked goods rise. It releases carbon dioxide bubbles which create air pockets in the batter, making it light and airy.

Baking powder is a leavening agent that doesn't directly thicken batters or sauces.

* Leavening agent: Baking powder contains both baking soda and an acid, allowing it to react and produce carbon dioxide gas without needing additional acidic ingredients in the recipe. This reaction leads to the rising of the batter, not thickening.

So, it's not about thickening, but about leavening. Both baking powder and baking soda are primarily used to make baked goods rise, not necessarily thicker.

Here's a simple analogy:

Imagine a bowl of flour. Baking soda is like adding a tiny bit of air to the flour, making it slightly fluffier. Baking powder is like adding more air, making the flour very airy and light.

They both make the flour lighter and airier, but not necessarily thicker.