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  2. 36 Common Substitutes for Cooking and Baking Ingredients - AOL

    www.aol.com/36-common-substitutes-cooking-baking...

    For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by half a cup as ...

  3. What to Do When You’re Out of Vanilla Extract - AOL

    www.aol.com/vanilla-extract-100056989.html

    There are a few pantry staples I take for granted: baking soda, molasses and vanilla extract. You can create a vanilla substitute with ingredients you already have on hand. My go-to substitute for ...

  4. What Happens If You Accidentally Swap Baking Soda & Baking ...

    www.aol.com/happens-accidentally-swap-baking...

    Common sources of acid in baking recipes include buttermilk, yogurt, lemon juice, and cocoa powder. Baking soda isn’t just used as as a rising agent, either. It also improves the texture and ...

  5. Devil's food cake - Wikipedia

    en.wikipedia.org/wiki/Devil's_food_cake

    Devil's food cake is sometimes distinguished from other chocolate cakes by the use of additional baking soda (sodium bicarbonate), which raises the pH level and makes the cake a deeper and darker mahogany color. [4] Devil's food cake incorporates butter (or a substitute), flour, and less egg than other chocolate cakes. [4]

  6. Vanilla extract - Wikipedia

    en.wikipedia.org/wiki/Vanilla_extract

    Vanilla extract in a clear glass vial. Vanilla extract is a solution made by macerating and percolating vanilla pods in a solution of ethanol and water.It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. [1]

  7. If You Run Out of Vanilla Extract, Try One of These Substitutes

    www.aol.com/run-vanilla-extract-try-one...

    Here are the 10 best vanilla extract substitutes that you might already have in your pantry. Skip to main content. News. 24/7 help. For premium support please call: 800-290-4726 more ...

  8. Dutch process cocoa - Wikipedia

    en.wikipedia.org/wiki/Dutch_process_cocoa

    Dutch processed cocoa has a neutral pH, and is not acidic like natural cocoa, so in recipes that use sodium bicarbonate (baking soda) as the leavening agent (which relies on the acidity of the cocoa to activate it), an acid must be added to the recipe, such as cream of tartar or the use of buttermilk instead of fresh milk.

  9. Here's the Real Difference Between Baking Soda and Baking ...

    www.aol.com/heres-real-difference-between-baking...

    Some cooks believe the DIY baking powder mix tastes better than what's commercially available. ... So, if the recipe calls for 1/4 teaspoon of baking soda, substitute 1 teaspoon of baking powder ...