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Baking soda and baking powder are not interchangeable. Both are leavening agents, but they function slightly differently. Baking soda needs to be activated by an acidic ingredient (orange juice or buttermilk, for instance). Baking powder includes acidic cream of tartar, so it can react on its own. Read your recipe carefully and use what's called for.

Fresh and dried herbs are often interchangeable, but dried are more potent, so use about one-third less. Also, dried herbs need to be rehydrated with wet ingredients (broth, sour cream, beaten eggs). Add them at the beginning of the preparation process to give flavors time to blossom. Fresh herbs are typically added at the end of cooking because heat and time diminish their flavor.

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