{"id":76147,"date":"2009-12-10T06:04:11","date_gmt":"2009-12-10T11:04:11","guid":{"rendered":"http:\/\/www.thekitchn.com\/thekitchn\/food-science\/baking-soda-and-baking-powder-why-use-both-103763"},"modified":"2009-12-10T06:04:11","modified_gmt":"2009-12-10T11:04:11","slug":"baking-soda-and-baking-powder-why-use-both","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/76147","title":{"rendered":"Baking Soda and Baking Powder: Why Use Both?"},"content":{"rendered":"<p> <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/food-science\/baking-soda-and-baking-powder-why-use-both-103763\"><img loading=\"lazy\" decoding=\"async\" alt=\"2009-12-11-BakingSoda.jpg\" src=\"http:\/\/www.apartmenttherapy.com\/uimages\/kitchen\/2009-12-11-BakingSoda.jpg\" width=\"540\" height=\"360\" class=\"mt-image-center\" \/><\/a>We&#8217;ve always wondered why some recipes called for both <a href=\"http:\/\/www.thekitchn.com\/thekitchn\/ingredients-pantry\/pantry-basics-whats-the-difference-between-baking-soda-and-baking-powder-040514\">baking soda and baking powder<\/a>. They&#8217;re both chemical leaveners that do pretty much the same thing in pretty much the same way. So is it just extra insurance? We finally found our answer in this month&#8217;s issue of Fine Cooking!<\/p>\n<p><a href=\"http:\/\/www.thekitchn.com\/thekitchn\/food-science\/baking-soda-and-baking-powder-why-use-both-103763\">Read Full Post<\/a><\/p>\n<p><a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/rvDQchYYz4J72wMlRlvjm0VRXlc\/0\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/rvDQchYYz4J72wMlRlvjm0VRXlc\/0\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><br \/>\n<a href=\"http:\/\/feedads.g.doubleclick.net\/~at\/rvDQchYYz4J72wMlRlvjm0VRXlc\/1\/da\"><img decoding=\"async\" src=\"http:\/\/feedads.g.doubleclick.net\/~at\/rvDQchYYz4J72wMlRlvjm0VRXlc\/1\/di\" border=\"0\" ismap=\"true\"><\/img><\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/feeds.feedburner.com\/~r\/apartmenttherapy\/thekitchn\/~4\/jjxB-n28Rpg\" height=\"1\" width=\"1\"\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;ve always wondered why some recipes called for both baking soda and baking powder. They&#8217;re both chemical leaveners that do pretty much the same thing in pretty much the same way. So is it just extra insurance? We finally found our answer in this month&#8217;s issue of Fine Cooking! Read Full Post<\/p>\n","protected":false},"author":102,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-76147","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/76147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/102"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=76147"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/76147\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=76147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=76147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=76147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}