Is baking soda and cooking the same?

* Baking soda (sodium bicarbonate) is a pure alkaline ingredient. It requires an acidic ingredient (like buttermilk, lemon juice, or vinegar) and moisture to activate and create bubbles that make baked goods rise.

* Baking powder is a mixture that already contains both baking soda and an acidic ingredient (usually cream of tartar). It also includes a drying agent (like cornstarch) to prevent clumping. Baking powder only needs moisture to activate, so it works independently of acidic ingredients.

In short:

* Baking soda needs acid and moisture to work.

* Baking powder only needs moisture to work.

Which one to use?

It depends on the recipe. Some recipes call for baking soda, some for baking powder, and some for a combination of both.

* Recipes that require baking soda often also include an acidic ingredient like buttermilk or lemon juice.

* Recipes that require baking powder are generally self-contained and don't need any additional acid.

It's important to use the correct ingredient for your recipe. Using the wrong one can result in a flat or dense baked good.