Baking powder is used in baking recipes (to aerate & make them light) that don't have acidic ingredients like Molasses, buttermilk or vinegar. It helps baked goods rise while baking soda is an even more powerful leavener & also neutralizes acidic ingredients. So, for example, a smidge of baking soda in your tomato sauce can lower that acidic taste ... Here's how you can substitute one for the other if you don't have both on hand .... | Alex Guarnaschelli

45K views · 636 reactions | Alex Guarnaschelli and Chef Eric Adjepong sit down to revisit masters of Italian cooking from New York, Florida and New Jersey and share some behind-the-scenes secrets from the competition! #AlexVsAmerica Chef's Cuts is on TONIGHT at 10|9c. | Food Network | Facebook

19K views · 484 reactions | "Sometimes to beat the best, you gotta bring the best."  Chef Eric Adjepong invites Michael D. Symon, Stephanie Izard and Jose Garces to face off their fellow Iron Chef, the ICAG Alex Guarnaschelli #AlexVsAmerica > Sunday at 9|8c  | Food Network | Facebook