Baking Powder
Baking powder is responsible for giving our favorite baked goods their height and airy texture. It works by combining an acid and a base. When these two components are hydrated in a batter or dough, they undergo a chemical reaction that releases carbon dioxide gas. These resulting bubbles expand during the baking process, causing the food to rise and become light and fluffy rather than dense and flat.
Most store-bought baking powders are a pre-mixed blend of baking soda as the base, monocalcium phosphate as the acid, and cornstarch to keep the mixture dry and shelf-stable. However, for those who prefer more control over their ingredients, you can use a homemade alternative using baking soda and cream of tartar. Adding a bit of cornstarch to your homemade mix is a great trick, as it helps the food brown more effectively and creates a slightly crispier, more satisfying crust.
To achieve the best results in your kitchen, you can replace one teaspoon of store-bought baking powder by mixing together a half-teaspoon of cream of tartar, a quarter-teaspoon of baking soda, and a quarter-teaspoon of cornstarch.