Milk powder is a versatile pantry workhouse that makes baking projects and sweets creamier, more flavorful, and richer.

After that initial batch, I used the rest of my malted milk in chocolate chip cookies, German almond crescents, and ...

Yogurt, buttermilk, sour milk and molasses all have great acidity, and with the addition of some baking soda, can be a good substitute for the leavening power you’d want from baking powder.

If you’ve never made the cake before, you’ll second-guess yourself here, wondering if maybe you misread the instructions — ...

To replace 1 teaspoon (5 grams) of baking powder, use a 1/2 cup (122 grams) sour milk and a 1/4 teaspoon (1 gram) baking soda. Decrease the other liquid in the recipe to maintain consistency and ...

Baking soda and baking powder are two types of leavening agents. They’re two distinct culinary products with similar functions. For the most part, you can use them both to give baked goods light ...