Choosing between baking soda and baking powder is one of those small decisions that quietly determines whether a recipe turns out light, tender, and evenly risen, or flat, dense, and oddly bitter.

PREVIOUS generations of Christmas cooks would have had a tin at their fingertips marked “Lingfords baking powder”. Baking powder was a leavening agent which lightened the texture and increased the ...

It’s one of the first lessons in culinary school: Baking is a science. Any slight changes in a recipe — too much baking powder, over-mixing a batter — can make the difference between a moist cupcake ...

Recently, I was at a dinner party which included a gluten-free guest; so naturally, I made a potato-based lemon drizzle cake. The results, which were surprisingly fluffy and delicious (the BBC recipe ...