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Clever Uses for Baking Soda You Never Knew


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Leavens Baked Goods

Baking soda is especially useful for quick breads (cakes, brownies, cookies, biscuits) because as opposed to yeast breads, the batter or dough doesn't need much time to rise. Be careful not to confuse baking soda with baking powder, which is a prepared mixture of sodium bicarbonate with an acid (one step ahead basically). Another difference is that baking soda used without acid can leave a bitter, metallic taste in baked goods and possibly tint them yellow. In this case, baking powder may be the better choice. Also some recipes may call for both baking soda and baking powder for extra lift and to balance out the flavors.

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!