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Sweetens; creates tenderness and color through caramelization; can help in leavening.

Adds moisture; creates a tender texture in cakes; can substitute for solid fats.

Acts as a binder; provides structure and moisture; adds richness and flavor.

Provides chocolate flavor; can contribute to dry structure; contains some fat.

Acidic agent; can enhance leavening with baking soda; adds sharpness to flavor.

Leavening agent; reacts with acidic ingredients to produce carbon dioxide gas, which raises the dough.

Adds moisture; contributes to flavor and browning due to lactose; helps with structure due to proteins.

Leavening agent; a living organism that ferments sugar, producing carbon dioxide gas and alcohol.

Hydrates dry ingredients; activates yeast; provides steam for leavening.

Leavening agent; contains both an acid and a base, which react to form carbon dioxide when moistened.

Adds chocolate flavor and solid fat; contains cocoa solids and cocoa butter.

Flavoring agent; adds sweetness and aroma derived from vanilla beans.

Thickening agent; produces a fine, gel-like consistency when heated with liquids.

Stabilizes beaten egg whites; prevents sugar crystallization; acid component of baking powder.

Adds acidity; tenderizes gluten; imparts a tangy flavor; reacts with baking soda for leavening.

Adds fat and flavor; aids in leavening; creates flaky layers in pastries.

Provides structure; rich in gluten, which gives baked goods their texture.

Enhances flavor; controls yeast fermentation in bread dough; strengthens gluten structure.

Flavoring agent; imparts a sweet, nutty flavor characteristic of almonds.

Sweetener; adds rich color and strong flavor; contributes to chewiness and moisture.

Fat that is solid at room temperature; used to create tender and flaky pastries.

Adds moisture and fat; provides tangy flavor; activates baking soda with its acidity.

Natural sweetener; contributes to browning due to sugars; adds moisture and flavor.

Adds creaminess and tangy flavor; used for icings, cheesecakes, and as a fat in baking.