Baking powder creates air bubbles that expand on contact with moisture and heat, lifting cakes, cookies, and quick breads.

Unlike baking soda, which requires an added acid (like buttermilk or lemon juice) to activate, baking powder includes a base and an acid,  making it ideal for recipes with no natural acid components.

Neutral Taste! It does not require a high amount of acidic ingredients to neutralize it, preventing a soapy or metallic after-taste often caused by improper baking soda use. 

Without baking powder, many baked goods would be dense, flat, and hard, rather than light and fluffy!