Baking soda and baking powder are both leavening agents commonly used in baking to help baked goods rise. To be sure, there are significant distinctions between the two:

• Composition: Baking soda is pure sodium bicarbonate, while baking powder is a mixture of sodium bicarbonate, cream of tartar (an acid), and sometimes cornstarch (a stabilizer).
• Activation: Baking soda requires an acid to activate and produce carbon dioxide, which causes the batter or dough to rise. Baking powder, on the other hand, contains its own acid and will react with moisture to produce carbon dioxide.
• Use: Baking soda is typically used in recipes that include an acidic ingredient, such as yogurt, buttermilk, or lemon juice. Baking powder is used in recipes where an acidic component is not present.
• Shelf life: Baking soda has a longer shelf life than baking powder because it does not contain an acid that can react with moisture and cause it to lose its potency.
• Taste: Baking soda can leave a slightly bitter or soapy taste if too much is used, while baking powder has a neutral taste.

In summary, baking soda and baking powder are both leavening agents, but they have different compositions, activation methods, uses, shelf lives, and taste. It’s important to use the correct one in your recipe to ensure that your baked goods turn out correctly.