Rachel Fairbank is a freelance science writer based in Texas. When she is not writing, she can be found spending time with her family, or at her local boxing gym. A couple weeks ago, I was craving ...

Baking soda reacts with an acid to cause batters and doughs to rise and spread while baking. Baking powder reacts with liquid and heat to create a light, fluffy texture in baked goods. While they ...

There is something special about sharing baked goods with family, friends and colleagues. But I'll never forget the disappointment of serving my colleagues rhubarb muffins that had failed to rise.

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Baking soda and baking powder are both chemical ...