Baking powder is a dry ingredient used in baking to help baked goods rise. It is made of several ingredients that react with liquid and heat to produce carbon dioxide bubbles. These bubbles make batters and doughs rise. Baking powder contains an acid like cream of tartar, an alkaline like baking soda, and a moisture absorber like cornstarch. The acid and base react when liquid is added, creating carbon dioxide gas. The starch keeps the other ingredients stable and dry. Common brands of baking powder include Rumford and Calumet. Look for aluminum-free baking powder for a more natural option. Store baking powder in a cool, dry place and replace it every 6 months or so. Old baking powder loses its leavening power. Use about 1 tsp of baking powder per 1 cup of flour in recipes for cookies, cakes, muffins and more. It helps make baked goods light and fluffy. Be careful not to use too much, or else baked goods may taste soapy.