What to look for
Most U.S. recipes expect double-acting baking powder. Check the date and avoid a damaged or damp container.
Store it thoughtfully
Close the lid promptly and keep it cool and dry. Replace it if it no longer bubbles vigorously when a small spoonful meets hot water.
How to use it
Whisk it evenly through the dry ingredients before wet ingredients are added. Once batter is mixed, bake reasonably soon so the first lift is not wasted.
When you need a substitute
Baking soda is not a one-for-one substitute because it needs enough acid and is much stronger by volume. Use a tested substitution rather than guessing.
A common pitfallHeaping the spoon or confusing it with baking soda can leave a bitter taste and cause an uneven rise.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
