Why Baking Powder and Baking Soda are NOT the Same

When baking, cooking, or doing science experiments, it is essential to remember that baking powder is NOT the same thing as baking soda. So why do they both exist? What makes them different, and what can go wrong if you mix them up? Join Hank Green for an informative new episode of SciShow that might just save your next batch of cupcakes!
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Sources:
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www.epicurious.com/ingredients...
www.ansac.com/products/about-s...
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[@Master_Therion]

Before chemists figured out mass production, Baking Soda was very expensive. It used to cost an Arm and a Hammer.

[@neph312]

Master Therion stop. Just stop

[@massimookissed1023]

Master Therion , I thought it was Peter Higgs who figured out mass production...

[@Master_Therion]

Massimo O'Kissed LOL nice.

[@levoGAMES]

I don't get it. Educate me.

[@GAZAMAN93X]

+ONII SAMA Nii-San!

[@ericwhite2497]

If you want to know the difference between the two for cooking purposes: *Powder Puffs, Soda Spreads* so if you want thick fluffy cookies, use powder. If you want thin, large cookies, use soda.

[@ericwhite2497]

Lol, no. Just trying to grab people's attention because it's an awesome baking tip!

[@Edgewalker001]

That's because powder starts the reaction as soon as water hits the mix, usually has a bias for the center of your dough and continues as it's heated while soda creates a slower and more evenly distributed reaction. The bubble size is naturally affected by these factors as well.

[@miraadyamiranti6705]

I know that! Thomas Joseph, right?

[@AlphaWolf096]

What if you add both?

[@teemusid]

@@AlphaWolf096 You'll get a blob that will never stop growing until you're in a cheesy 1950's 3D horror movie.

[@Bioluvskatz]

I’m a cake baker/decorator and have never been able to discern the exact uses of each. I did know that the soda needed an acid. Never knew that powder contained BOTH! Thank you soooo much for this explanation!!! So helpful!!!

[@bentoth9555]

Reminds me of when my siblings and I were younger and my sister tried to bake a cake from scratch. The recipe called for baking powder but she didn't know the difference. The cake came out tasting soapy and didn't rise much at all. Even worse, it hand mint frosting so that "soapy" flavor was more toothpaste.

[@clayton8or]

toothpaste cake!

[@plcflame]

Yuck!

[@toaonua523]

Yup :D people don't realize cooking is a precise chemistry, full of variables and room for soo much experimentation. Baking soda was in fact, used as a soap, toothpaste, and deodorant a lot back in the day :) One thing to keep in mind, is that most recipes that call for both, ask for a very small amount of soda, and about 3x as much powder. This "extra" soda is just to offset the acidity in the batter.

[@jctoad]

when I was young I used baking soda instead of powder. worst cookies ever.

[@GtaRockt]

+Toa Onua I cook "freestyle" mostly all of the time, but when baking I'm following military precision because one swish or swoosh too much or too less of something and it can turn out really bad

[@YukihyoShiraki]

if schools taught chemistry through the lense of baking, I would have been so so soooooo much more willing to attend classes

[@andyf4292]

they should teach it with explosions....

[@PhillipAmthor]

@@andyf4292 food explosions right? Right!!!???

[@williamwingo4740]

Actually many important discoveries in the early days of chemistry were made by cooks.

[@updownstate]

@@williamwingo4740 Y

[@giselabloemen6423]

they should teach chemistry, physics and biology through the lens of cooking!

[@RickYorgason]

To be more specific on substituting baking powder, you just need to mix 2 parts cream or tartar with 1 part baking soda. So if the recipe calls for 1 tbsp (ie 3 tsp) of baking powder, you use 1 tsp baking soda and 2 tsp cream of tartar. Or just put in 1 tsp of baking soda and some other acidic stuff, like lemon juice. It's not as intimidating as it seems. Adding too much acid or too much baking soda won't do anything negative other than change the flavour a little.

[@marydonohoe8200]

Thanks, SciShow!! I’ve always wondered what the dif was between these two! Very well done. ☺️🙏🏼

[@junitasullivan6828]

Good to know the difference between the two..

[@gryphonshire]

Science nerds who also love cooking should own the book, "On Food And Cooking" by Harold McGee. Published in the 1980's, with clear explanations of the chemical and thermal reactions (not to mention molecular diagrams of some substances.) Check it out! ;-)

[@austinlu1160]

gryphonshire omg that sounds awesome

[@stormbob]

Also Shirley Corriher's books, CookWise and BakeWise. She's a scientist who explains not just what to do, but the scientific basis for cooking and *why* everything works the way it does.

[@zanpekosak2383]

Thanks

[@codiserville593]

gryphonshire sounds great

[@markschwartz1565]

Pretty much everything you've ever heard, seen or read about the science of cooking comes from McGee's book. The revised, updated and expanded edition was published in 2004.

[@runslowly1311]

Thank you. This is the one thing that I've always wondered, but was never important enough for me to look up.

[@sisyphyus]

Powder PUFFS and Soda SPREADS... It's the one baking thing I remember the most when baking cookies. So, if you want puffy plump cookies use baking powder, if you want slender sleek cookies use baking soda.

[@Gripen047]

Thank you, SciShow. During pub trivia tonight, one of the questions' answer was baking powder, which I would not have been so absolutely sure of if I had not seen this video earlier. (My team got 3rd place out of about 12, but it was a tight race for 3rd).

[@samiamrg7]

Baking powder also has an expiration date. The acids in Baking Powder eventually break down, leaving just the sodium bicarbonate. So baking powder just kind if turns into baking soda.

[@5micky2]

This is the best summation I've seen, and I have been looking on various sites and have only gotten confused.

[@uberchops]

My grandpa was a chemist and tried pulling stuff substituting baking powder for soda+acid in the kitchen. From what I hear, the results were.... mixed. Anyway, this was a neat video. Would love to see more stuff on cooking chemistry.

[@charlietuba]

Many years ago, I made my birthday cake from scratch. The recipe required baking powder, but I used baking soda. As a result the cake came out wet and spongy and not the best tasting. My grandaunt (my father's mother's sister) did complain as she was diabetic and this was a sweet treat for her.

[@v_ChimChim_x]

Thanks for clearing that up, tomorrow I will wake and bake. A tasty cake, using baking powder, not soda.

[@crayzbotzz700]

Try mountain dew, best kind of baking soda

[@jakthesmack]

"Smoke a bowl and roll! Wake and bake and make her make you a steak. You're ingesting weed and ecstasy and guess what day it is- Xmas eve."

[@0MoTheG]

good because baking soda is not the same as soda (for washing).

[@teddissac8155]

I once mistaken ammonium bicarbonate for table salt and sniffed it and it was a terrible experience my vision gone blank and almost pass out and I blame baking powder for it.

[@levoGAMES]

Why would you sniff table salt?

[@teddissac8155]

+Levo GAMES I have no idea why I sniffed it perhaps I'm just too salty to begin with or perhaps I just missed the smell of the ocean

[@levoGAMES]

tedd isaac lol

[@blaze-wq8hn]

tedd isaac are you a salt addict

[@saltydiarrhea386]

420blaze yes.

[@Nitrognhorse]

Really love these practical chemistry videos. Thanks Scishow team

[@rfldss89]

just googled it, and the same principle behind baking powder also applies to those fizzy vitamin tablets that you dissolve in water. this would mean you could replace baking powder with vitamin tablets if youre in a pinch.

[@woodfur00]

Huh, it seems they're a lot more closely related than I thought. I figured they were totally separate things that were just confused because they both start with "baking". The more you know!

[@andrewgrandma2816]

The real worry is why are we adding stone from carved out caves into our food??

[@gapetheapegod7976]

@@andrewgrandma2816 salt is rock too

[@anonismust]

If olive oil is made from olives.. WHAT IS BABY OIL & POWDER MADE FROM.??

[@dotter8]

And if cows make cow milk and goats make goat milk, what makes milk of magnesia?

[@FunZack11]

Gee mAle And what is "Extra Virgin Olive Oil" made from?!

[@Araanor]

that's just baby oild aded to the olive oil.

[@FunZack11]

Araanor You mean they don't use the really nerdy olives? xD

[@Araanor]

That's the expensive high quality stuff. But babies are more abundant.

[@ShapeDoppelganger]

I love these kinds of videos, showing how we tame what we eat with chemistry, not to be dependent of luck so that your flour got the correct germs from the air in order to get a fluffy cake.

[@Scereyaha]

Once I was in a high school cooking class. We were making cheesecake. The original recipe was for a lemon cheesecake and had lemon juice in it, but we were leaving that out. As such Instead of using half baking powder and half baking soda, I opted to use entirely baking powder to help the structure, given the lack of acid. The teacher saw me doing this and docked me points and wouldn't listen as to why it was an appropriate substitution. They were very rude about it, and frankly, I'm still salty.

[@RehanKhan-nr8pc]

O

[@ThomasSchannel]

f

[@mattm6430]

To anyone who just found this channel... Trust me, go to the beginning. Lots of amazing stuff.

[@TheCsel]

early bakers would also save afterproducts from beer brewing to add to bread to give it yeast

[@roseladd6402]

That is right! I am thanking chemistry today for the blessings of my 💚 Irish Soda bread today! It was a first time experience in baking homemade bread with no yeast! I have been marveling all day about baking soda and baking powder together. I think it' s awesome!

[@MrGeekGamer]

The last thing I would ever describe a cookie as would be fluffy.

[@caseyjones9716]

You should try my mum's snickerdoodle cookies. Your teeth sink into their cinnamony goodness and you're in heaven !

[@scifirocks]

Huh, never been confused between the two. I guess it must be because we don't call it baking soda, it's bicarbonate of soda in the UK.

[@ihartevil]

i never been confused but this could be more for children as well

[@robertandersson1128]

Thank you very much for making this video! I wondered that, a couple of months ago when baking pancakes. Also, love those aprons! Maybe I will convince my father and mother to get one.

[@bigeddy8377]

Beautifully said! I grasped the whole concept without a hitch, thank you for explaining that so well!

[@marisadallavalle393]

big eddy. I agree, so glad I found this KZbin link, I subscribed and look forward to more info.

[@Lamarth1]

OMG, just explained why crushed Vitamin C tablets helped my bread rise - I was using Baking Soda and the ascorbic acid got the reaction going.

[@souljahroch2519]

Nice chemistry lesson, but what's the effective difference in the two? Why use one over the other, and for what purpose???

[@julioo1892]

I had been asking myself this question for years now. thank you for taking that load of my mind

[@psammiad]

In the UK we call it bicarbonate of soda or bicarb, to distinguish it from baking powder.

[@ceber54]

Here in mexico no one calls it as we know it as sodium bicarbonate. (even the English name doesn't have a direct translation to the spanish other than the chemical name). Other powders we named it as , in general.

[@fasdr]

in my home we substitute baking powder for baking soda + citric acid (it's usually white crystals in small bags it looks almost like fine sugar)

[@leifl8812]

Michael is looking so fancy showing his apron :D On the topic: some require recipes baking soda, milk soured with vinegar AND baking powder at once. Just eliminate baking powder completely. Did that before the video and now I know I was right. Thanks!

[@khanderaojogdandclasses406]

Really I am very pleased to have your presentation as a part of my learning. Thanks. Keep guiding us 🌍🌼🌹🍁🌷🌻🌸🌺🌏

[@JohnSmith-rh2wh]

That title is what got me kicked out of culinary school.

[@davidgrech4574]

Thank you for sharing your wonderful insights and your positive energy and hope you know how much I appreciate your channel 👍

[@matthewbartlett9222]

2:52 He looks like a philosophical Ebenezer Scrooge.

[@katieberg3238]

I'm making cookies today, and had to get baking soda. My brother was convinced I could use baking powder (which I have so much of). I had to explain the difference between the two.

[@jostanvallis3564]

Omg I’m so fricking stupid, it took me this long to figure out that “soda” means sodium

[@hassassinator8858]

Bruh whoa

[@leelewis926]

Thank you for that. Very informative (if very rapid!) ... but I can replay. Thanks. Love your elucidating commentaries/videos.

[@forrest_ation]

brilliantly informative, answered every question i could have asked

[@Frizzbiscuit]

Oh cool! I knew baking powder was bicarb soda and cream of tartar because my friend has celiacs and since store bought baking powder often has flour in it, when I bake for her I have to make my own baking powder, but I did not know how much of a difference cream of tartar makes!

[@teagan_p_999]

We actually made chocolate chip cookies in my chemistry class last year. We had to weigh out all the ingredients and then we tried to calculate how much carbon dioxide was released in the baking process.

[@grayfullbuster9931]

V

[@dani86564]

This video was really interesting. Thank you for sharing

[@UnderwaterMaiden]

Omg the ending was great! "Hopefully things did not go poorly" hahaha!!! Nice one, Hank!

[@eldestisland4520]

Can you guys do a science of cooking series? You can have stuff like what tempering chocolate does or why salt is added at different times because it cooks things like eggs.

[@pietrotettamanti7239]

4:28 we should remember to thank chemistry for almost everything around us.

[@paolamore5741]

I literally needed this bc of a recipe I'm doing thanks hank

[@hamilpatel4025]

this is so helpful. thank you!

[@AlltimeConspiracies]

Enlightening!

[@hasanmuhammad6651]

how do you have 1.74 M subs with no videos?

[@louiseheiwood2688]

I miss breads and baked sweets. I've been sick for years and my diet is super restricted. This episode made me hungry :(

[@calvinthecreeper4054]

I've always wondered this. Thanks!

[@gregswintek448]

Very nice job explaining everything.

[@robinbrowne5419]

I am an amateur bread-maker. But, sometimes, my bread dough feels like I have invented the world's stickiest glue :-)

[@kelseybrown2940]

I litteraly just read about this a week ago and I only had baking soda and added real butter but it didn't fluff up. Now I know I need creme of tartar. ❤ god I love this channel. I learn so much it! It's like having a souped up version of Google I can binge watch for hours. ❤❤❤📱🎬🔬

[@Debbie321lopez]

Aluminium, not Aluminum. (They even spelled it that way)

[@diegosanchez894]

Debbie321lopez before you get everyone triggered, I'll give my opinion: aluminium is more correct (most elements end in -ium), aluminum sounds nicer.

[@AflacMan13]

THIS SHOULD BE TAUGHT IN SCHOOL AGAIN!!!

[@SuperCheese88]

I've messed it up before and didn't notice until the raw cookie dough was in my mouth. Awful. Absolutely awful. There was foaming in my mouth and it got super pasty. Vomiting and a lot of mouth flushing followed.

[@truetrash5164]

SuperCheese088 OH GOD THE IMAGE

[@WWZenaDo]

I have all three items in my baking goods - baking soda, baking powder, & cream of tartar.

[@WWZenaDo]

TheCynicalDouche You live up to your KZbin name.

[@WWZenaDo]

TheCynicalDouche wrote "BTW, you think I've ever heard that before? Maybe? With a name like this? Perhaps I might have heard that a few thousand times?" *ROFL*! Don't blame me for your lack of imagination.

[@Carlos-xs2ks]

SciShow episodes about baking makes my mood rise.

[@Jeronimous84]

Wild yeasts (and lactic acid bacteria) do not get from the air into the dough to ferment it. Although it is true that some of it is in the air, this is not how it ends up in the dough. It is already there. The bacteria and yeasts land upon the grains, where they have an all you can eat source of food to do their Yeastie-stuff. Those grains we mill, and use for our sourdough starters.

[@phantasm1234]

Can you do one on cerebral aneurysms? I had one rupture at 19 and would love to learn more!

[@dorothydv04]

phantasm1234 Google is your friend...

[@commentator3513]

phantasm1234 that's a you problem

[@jasonandre9605]

baking soda i got baking soda!!!

[@galloe8933]

I just made chocolate chip cookies, and am currently eating a few. I added 1tps of Baking Soda the the "Drys" before slowly adding them to the "wets". I don't normally talk about the food I make, however this video called for me to talk about it. As a side note, Baking powder would never work in this recipe.

[@DanielRenardAnimation]

I found a recipe online for Pumpkin Cookies, back around 3 weeks ago, using western standard measurements and ingredients. When I went to translate _Baking Powder_ and _Baking Soda (the recipe needing both)_ to my own native Scandinavian tongue, so I knew which products to get, both translated into the same word! _(although I did read and understand the difference between the two)._ Only buying- and using one powder, the cookies still turned out delicious!

[@IceMetalPunk]

I'm guessing either you bought baking powder, or there was another acid in the recipe? I can't imagine a reason you'd need both in the same recipe.

[@DanielRenardAnimation]

IceMetalPunk Baking Powder is pretty much all we seem to have here, yep. That, or small 50 gram packs of yeast. I usually don't bake a lot, so I'm not too well-versed in that. I used raw pumpkin meat, blended into a goop. From what I could gather on Wikipedia, that contains Pantothenic Acid (Vitamin B₅) whether that counts or not, the turnout was quite tasty!

[@joheyjonsson2825]

Next time you run across a recipe like this, you can use "Hjorthornsalt" for baking soda. Sure, your oven will smell like ammonia, but it's basically the same thing.

[@knight_bracher4290]

YEA SCIENCE!

[@ev9554]

you like scieeence?! you like meth?????

[@king_korg8363]

Knight Bracher science is the devil

[@ev9554]

korg_king83 1983 fucking leftys the catholic church shant not have that im calling a hit

[@quiller8971]

I will just gеeeet my iPPPPhone 7 here twitter.com/dbfa06d789d7b39b5/status/790428760050798592 for frее :) What s the Diffеrееncеe Bеtween Baking Pоwder аnd Bаking Sodа

[@sariahmoody552]

this is going to sound weird...but what are the other products besides co2 that are produced during these reactions? im curious.

[@clayton8or]

Mostly co2 but there is sometimes water and an acid produced aswell. specifically Sodium acetate for baking soda and vinegar.

[@toaonua523]

Vinegar is an acid dissolved in water, which allows it to react more easily to bases such as the sodium bicarbonate. This reaction creates Carbonic Acid, (which then decomposes into CO2 and water,) then Sodium and Acetate, which combine into Sodium Acetate as they are both dissolved in the water. NaHCO3(s) + CH3COOH(l) → CO2(g) + H2O(l) + Na+(aq) + CH3COO-(aq)

[@sariahmoody552]

That's what I was looking for! thanks for helping me not have to google something :)

[@toaonua523]

sariah moody

[@Crtwrzl]

Side note: Sodium acetate is fun stuff. It's used to make reuseable heat packs and is the flavouring for salt and vinegar snacks.

[@barbaragarner9192]

I'm old school 64 years old and I have century old recipes that I fallow to the core, and they always are better then you bye from the store, a little more work but the real flavor is over the top. Love those old cookbooks for real foods

[@twinki26]

This was super helpful and nice to listen to

[@RainierKine]

Ingenuis! you know it's true when you're still using their formula after a century.

[@ModestNeophyte]

So um.. I'm out of adderall for my ADHD.. and.. all I was able to get from this episode was "baking soda and baking powder are things." ugh my attention span x.x

[@mschoplos]

Reid Moore all I got was baking power is 2 step rise and baking soda takes 1 step.

[@rockhoggaming]

I had my adderall and I didn't understand much of what Hank said. All of these chemical names make no sense.

[@firippumartinezu1782]

He says it at the end. Baking soda is just the sodium bicarbonate, which is a base. Baking powder has the sodium bicarbonate base, an acid and some cornstarch. If your food has an acid in it then using just baking soda will work. To make it simpler, baking soda is "peanut butter" and baking powder is "peanut butter and jelly". If the food your cooking already has jelly then you can add just the peanut butter (baking soda). If it doesn't have jelly, then add both (baking powder).

[@missmurrydesign7115]

Thank you so much. Would love to have seen an image of both baking powder and baking soda. Drat.

[@MrWombatty]

A common ingredient often used in cakes & tarts, etc., is lemon-juice to provide the necessary acid!

[@kfl611]

Or a little vinegar - and I would think some nice hint of a taste - like 'there is something in here but I can't tell what', but if you are only using 1 teaspoon, in a whole bowl of batter, I'm sure you would not be able to taste it.

[@mksabourinable]

But how/why does baking soda make your fridge less smelly?

[@toaonua523]

The box of the alkaline baking soda helps remove moisture and reacts to acidic particles in the air of your fridge, similar to how people that dry-age meats will leave blocks of salt in their fridge. :)

[@lth5015]

It actually barely does anything. It's mostly a marketing ploy by Arm and Hammer

[@toaonua523]

lth5015 True, but its better than nothing, especially if you have a lot of expirable food in your fridge, like cheeses and fruits.

[@UnPureMaddness]

Why dont you have LAB COATS?!! i would definitely buy one.

[@ujdo]

Very useful info!

[@masliyana8052]

Finally! Thx Hank for explaining in detail this question which has plagued me for so long...

[@talideon]

Ah, soda bread, you are delicious...

[@dotter8]

Thanks, I always wondered what the difference was. I've heard that baking powder can go stale. Is that true? Why?

[@robmckennie4203]

D' Otter the chemicals can react before they're used, which may be why it goes stale

[@dotter8]

Rob Mckennie So, maybe it's because of humidity getting into the jar?

[@robmckennie4203]

D' Otter I'm sure that would certainly accelerate the reaction, but I would think it could even react without water, just very slowly.

[@dotter8]

Rob Mckennie That makes sense, thank you. :)

[@joheyjonsson2825]

Baking powder goes stale if your cupboard/storage space is too humid or too warm, making the powder react before you use it. You won't see the reaction, but if you let it sit there for too long, most of the reaction has been "burned out". Just add some more powder to your batter and your fine. I usually add 1/2 tspn extra to batter after 6 months in a regular cupboard, then another 1/4 extra per month after that (if the baking powder comes in a cardboard container.)

[@krisshanklin8917]

I never knew baking powder was an acid. I went to my kitchen and threw baking soda and baking powder in a mug, then added hot tap water. It was just like vinegar and baking soda, just with a milder smell. I am amazed, and happy that I know this for my baking in the future. SCIENCE

[@frogmouth]

It isn't. It is a mixture of sodium bicarbonate and an acid or two . Baking soda is the simple product . Add to baking soda tartaric acid and maybe even another plus cornstarch and you have baking powder. I don't use it because of coeliacs in the family. I use tartaric acid and sodium bicarb. The names baking soda or baking powder are confusing

[@tamilselvan729]

Good explanation. Thank you.

[@Epicurean999]

After knowing the difference, now I can actually REST IN PEACE ✌Thanks for uploading :)

[@scotch4890]

So what your saying is baking is essentially creating the perfect conditions for life to form, then instigating an extinction level event. Love it.

[@lilianaprina5991]

I can only wish to speak so fast and clear. This boy is totally funny and highly educated. We like him...

[@jennafrench4560]

fun fact, my dad is allergic to cornstarch, so for awhile, my mom and I had to make our own baking powder using a mixture of cream of tartar and baking soda. i dont remember which one has 2 parts to one part but, its still a cool thing. basically what happens without the cornstarch is that the stuff gets clumpy in storage, thats why we only really made enough for what we were doing at the given moment

[@stephenharper6638]

cool!

[@aidanhamilton]

I thought that was just cocain

[@clayton8or]

That explains alot

[@felipearaujodominici3057]

Aidan Hamilton baking soda i got baking soda

[@quiller8971]

I will just gеeeet my iPPPPhone 7 here twitter.com/dbfa06d789d7b39b5/status/790428760050798592 for frее :) What s the Diffеrееncеe Bеtween Baking Pоwder аnd Bаking Sodа

[@KenMabie]

The Alien Eye I thought you'd be able to spell.. Cocaine .. dumb ass

[@itzjcee557]

Baking soda,coke,some water, and heat,,,,,,,,crack

[@wynterpanther728]

These are my favorite, as a baker I love the chemistry behind it. It was my favorite class! Or cocoa powder is an acid!

[@wynterpanther728]

rasu I don't think It's that strong. But a lot of cookie recipes use regular cocoa (not Dutch processed) as an acid to react with the baking soda

[@emilieloveskiwi]

My favorite cookie recipe calls for cream of tartar. It's literally the only recipe I have that calls for it. I think it gives it a special flavor.

[@jessicavollaha9740]

Can you do one on Cerebral Aneurysms? Phantasm1234 had one rupture at 19 and would love to learn more!

[@feynstein1004]

+

[@tracygoode3037]

I make my own baking powder every time I need it with baking soda and cream of tartar. It's always fresh, never clumps and makes tall, light, fluffy biscuits.

[@frogmouth]

It's a better method for sure

[@weksauce]

The yeasts aren't from the air, they're from the flour. Some hypothesize the Lactobacillus bacteria are from the bakers' hands, but it's not known for certain last I checked.

[@cjindependentmovies6931]

Sodium Bicarbonate is also used as medicine. I take it to lower the levels of Potassium in my blood.

[@DaxRaider]

as european i never heared of baking soda

[@nolansykinsley3734]

I think you guys just call it bicarb or something like that over there.

[@mschoplos]

Holly how do you guys make chocolate chip cookies, like the subway kind?

[@Kluneberg]

As an European I've never heard of baking powder, we use Sodium Bicarbonate(Baking Soda).

[@Chioooh]

Im european as well and i use baking powder all the time..

[@talideon]

We call it 'baking soda' here in Ireland. Then again, one of the major forms of bread here is soda bread, so there's that.

[@dagamerking]

And remember kiddos, the cake is a lie.

[@kevin427]

Cake and grief counseling will be available at the conclusion of the test.

[@silverminer1]

Great video. I'm new to baking and this was very informative!!

[@slkzil]

Thank you. That was most helpful…have a great holiday season 2021…

[@SaintShinobi]

Baking soda I got baking soda

[@muhammadamirulbinadli2660]

im in love with the coco

[@ricof1888]

Muhammad Amirul I got it for da low low