Baking Soda vs. Baking Powder EXCLUSIVE | Good Eats: The Return with Alton Brown | Food Network

Alton Brown explains the difference between baking soda and baking powder, and when to use them!

Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he'll bring you food in its finest and funniest form.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

#AltonBrown #GoodEats #FoodNetwork

Baking Soda vs. Baking Powder EXCLUSIVE | Good Eats: The Return with Alton Brown | Food Network

[JonathenPetrie]

Alton switches the names of baking soda and powder at 1:12. Still great and super informative, though!

[jgh]

He has not lost the touch of making everything simple to understand..

[TheSilentFool]

I learned this from Carla at the BA test kitchen: Baking POWDER has its own POWER; baking Soda needs Something Sour (the S's are capitalized mnemonic purposes)

[EltonFan]

THIS...this is why I love me some Alton Brown and "Good Eats"! He breaks it down, gets into the HOW and WHY of ingredients and mixing and baking times.

[elevate]

I have searched far and wide for a proper understanding of the difference between the two, but unsurprisingly, Alton Brown has provided a most simple, easy to understand, and practical answer.

[chaos]

Although tartaric acid is in cream of tartar, they aren’t exactly the same thing. Cream of tartar is made by combining tartaric acid with potassium hydroxide. This partially neutralizes the tartaric acid, so cream of tartar is less acidic than tartaric acid. A recipe calling for tartaric acid would require about twice as much cream of tartar.

To be clear, I honed my baking/cooking knowledge as a loyal viewer of Good Eats from the beginning. I’m so happy it’s back.

[aitawnabennett]

Love Alton watched good eats since I was 8 years old still my all time favorite. Smart man.

[YolandaisYolandaCooks]

So glad to see you back Alton. Food Network is dead with out you and the other chefs who actually cook food.
I am totally over the stupid game show type junk that they are putting out here these days. I stopped watching.
I hope that you will be around for a long time.

[deslocc]

Thanks Alton ;-) It's good to see you back on Good Eats.. I like that program in the past and was hoping you would bring it back.. Thanks..

[andyhoster]

One of my proudest moments in the kitchen - as a barely-competent lifelong bachelor - was adjusting Alton's cast iron skillet pineapple upside down cake when it came out not tasting very much of pineapple. Upon increasing the proportion of juice relative to the other liquids in the batter, I had to figure out how much baking powder would work instead of the baking soda his original recipe called for, since that would make the batter much more acidic.


The fact that I only had to make two of 'em before I had it right - and the first one was still edible, just not as light as one would have liked - still amazes me to this day. As I recall, you can't just swap them out 1-for-1 if the acidity of your recipe changes. Not that I can remember how I did it. I just made sure to write the new quantity down...

[MikeBramm]

Love it! Alton's explanation of what the ingredients do and how they can be used is exactly why I love Good Eats. I'm very glad you brought it back.

[MsMelOnSocial]

So happy Good Eats is back. Thanks for the explanation.

[AussieAngeS]

I love watching your videos! Thank you for your knowledge Alton.

[dawnjshaw]

I am SO glad you are back! Thank you for being such a great educator, and for never talking down to your audience.

[ShawnaGraham]

I love this man!
Love this show!
So happy it’s back, I learn so much from him!!

[andmicbro]

As always, Alton is a joy to watch and all my cooking/baking questions have been answered, and then some!

[Mikeytats]

I love every single freaking minute of Good Eats on YT.
Thanks you Mr. Brown.

[jmac]

Finally somebody who knows what they are talking about and not just there for drama....good to have you back sir

[bensmith]

i just love altons method of presentation, its so down to earth and fact based, perfect.

[gudgengrebe]

Never heard of you or your site before ... but wanted to (hopefully) finally remember the difference between these two. Once you opened your cupboard door to speak to us as if we were inside your cupboard, you had me hooked. Nice labelled containers, stuck to the sides ... I thought, that’s a really nice idea. Anyway, that was the first two seconds of the video. After that, I started listening to you. Which is the main point of my messaging you ... I loved your presentation style! Clear, concise, memorable, entertaining, informative and amusing. You have it all. Well done and thank you very much. I’ve subscribed already and look forward to learning more from your site. I’m watching from sunny Suffolk in the UK (in lockdown)