Baking powder, bread soda, yeast or whipped egg whites are all used to add air to baking. Baking powder and bread soda are two widely used ingredients yet people are often confused about the differences. Both are leaveners, which means they help the baking rise, however they are chemically different.
When baking you will notice that recipes are often very specific when it comes to butter, calling for soft or hard butter and sometimes for the butter to be melted. This is because butter behaves differently at different temperatures.
I am often asked what my favourite food is, funnily enough my mind tends to equate this to a favourite meal rather than a specific food. Eating and enjoying what you eat has so much to do with sharing and being in a special place at a special time.