Almost every cook has faced this scenario: You're following a recipe that requires baking powder but you only have baking soda. What do you do? Can you substitute? Or this one: You haven't baked for a ...

You only need two ingredients to make this baking staple. It happens to the best of us. You're at the grocery store buying ingredients for a baked good recipe, and you assume you have all the staples.

Choosing between baking soda and baking powder is one of those small decisions that quietly determines whether a recipe turns out light, tender, and evenly risen, or flat, dense, and oddly bitter.

Dry rub (or any combination of your favorite dry seasonings) ...