“If your recipe calls for 2 teaspoons of baking powder and 3/4 cup of milk, you can adapt it by using 1/2 teaspoon baking soda and 3/4 cup of buttermilk,” Chattman says.

Baking is a science, which allows for less improvising with a recipe compared to cooking. So when do you need baking powder ...

Here, you’ll add some buttermilk (aka slightly acidic milk) and baking soda to your mixture—but not at the same time. First, add an extra 1/4 teaspoon of baking soda to your dry ingredients.

Use 1/4 teaspoon baking soda for each 1 teaspoon baking powder your recipe calls for, and add 1/2 teaspoon lemon juice to the wet ingredients. The acid in the juice will create the reaction your ...

Doubling a recipe sounds easy enough to do if you know basic multiplication, but it turns out that there's a bit more to it ...

Every cup of self-rising flour has about 1½ teaspoons of baking powder and 1/4 teaspoon of salt, so you’ll need to adjust your recipe accordingly.

2. Use it to polish silverware. Combine a tablespoon of baking soda and a cup of boiling water. Let your silver soak in this for about a minute, then wipe it dry. They'll be shiny as new!

If you don’t have baking soda, you can use baking powder, at three times what the recipe calls for. So if a recipe calls for one teaspoon of baking soda, use three teaspoons of baking powder.

Going off of the usual three-to-one ratio of baking powder to baking soda, that would mean that self-rising flour works best when a recipe calls for between 1/2 teaspoon and one teaspoon of baking ...