Fun Fact: If there's a small grease fire in your kitchen, you can pour baking soda over the flames to extinguish them. Just remember that it takes a lot of baking soda to do the job so don't be shy!
How Long Does Baking Soda Last?
Chocolate Peanut Butter Banana Muffins
If you have any rotten bananas lying around, put them to use in this delicious muffin recipe!
Click here for the recipe: Chocolate Peanut Butter Banana Muffins
Although gluten-free means these cookies lack flour, they still contain the universal baking ingredient: baking soda.
Click here for the recipe: Gluten-Free Cookies
Hot Chocolate Oreo Muffins
In less than half an hour, you can create a tasty breakfast treat that's full of chocolate flavor.
Click here for the recipe: Hot Chocolate Oreo Muffins
Honey Oat Quick Bread
This bread has a pleasant flavor and divinely moist, tender crumb. It goes well with almost any soup or chowder. Plus, the recipe requires minimal mixing and cleanup.
Click here for the recipe: Honey Oat Quick Bread
Orange Spice Molasses Cookies
These spiced molasses cookies have added applesauce to help keep the cookies moist and whole-wheat flour and oats to incorporate whole grains.
Click here for the recipe: Orange Spice Molasses Cookies
Honey- & Goat Cheese-Filled Fig Muffins
Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins. Make a batch of these on the weekend and enjoy them for breakfast all week long.
Click here for the recipe: Honey- & Goat Cheese-Filled Fig Muffins
Ganache-Stuffed Chocolate-Chip Cookies
A stuffed cookie is like a sandwich cookie, only with more cream on the inside-it's fatter, fuller and (if you're the kind of person who twists apart the cookies to get to the cream) better.
Click here for the recipe: Ganache-Stuffed Chocolate-Chip Cookies
Cinnamon Polenta Pancakes
Using polenta (cornmeal) in addition to white flour in these pancakes makes them especially satisfying, as the ground whole grain delivers lots of fiber and a good amount of protein.
Click here for the recipe: Cinnamon Polenta Pancakes
Chocolate-Red Wine Cake
A recipe in Anne Willan's 2001 Cooking with Wine inspired this fluffy, not-too-sweet cake, which uses just enough wine in the batter to give it a slight boozy flavor.
Click here for the recipe: Chocolate-Red Wine Cake
Chocolate-Chip-Pecan Cookie Bars
Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.
Click here for the recipe: Chocolate-Chip-Pecan Cookie Bars
Whole-Grain Waffles With Cherry Sauce
Cornmeal adds appealing texture to these waffles and hot cherry sauce is a tasty, nutrient-rich alternative to maple syrup. Any fine cornmeal works in the recipe.
Click here for the recipe: Whole-Grain Waffles With Cherry Sauce
Oversize Breakfast Biscuits
When rolling out the dough, give it two turns to evenly distribute the butter and make the biscuits extra-flaky. Then serve them with different fillings: house-made spiced pastrami or classic strawberry jam.
Click here for the recipe: Oversize Breakfast Biscuits
Peppered Corn Bread
John Currence ingeniously uses both naturally low-fat buttermilk and fat-free sour cream to make his tender corn bread.
Click here for the recipe: Peppered Corn Bread
Peach Streusel Cake
Be sure to plan ahead: Creating this masterpiece from scratch will take you about two hours.
Click here for the recipe: Peach Streusel Cake
Breakfast Biscuit Sandwiches
A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham, jam optional.
Click here for the recipe: Breakfast Biscuit Sandwiches
When baking these scones, be sure to use whole wheat pastry flour, which is less dense than whole wheat flour. Mixing in some all-purpose white flour also lightens the texture of the scones, so they're more delicate.
Click here for the recipe: Strawberry-Almond Scones
Back-to-School Raspberry Granola Bars
Karen DeMasc's crumbly soft, jammy-sweet bars travel well, so they're ideal for school bake sales. They're delicious made with any flavor of jam , as well as the raspberry preserves called for here.
Click here for the recipe: Back-to-School Raspberry Granola Bars
Take 5 Carrot Cupcakes
Chef Bryan Vietmeier makes these terrifically moist and carroty cupcakes for Seattle's Take 5 Urban Market. He suggests freezing the cupcakes before frosting to firm them up, preventing crumbs.
Click here for the recipe: Take 5 Carrot Cupcakes
These Christmas cookies combine chocolate with spicy gingerbread. An added benefit of these cookies: The supple dough is very easy to work with, and the scraps can be re-rolled and cut out.
Click here for the recipe: Chocolate-Gingerbread Cookies
Molasses-Gingerbread Cake With Mascarpone Cream
This supermoist cake is excellent with wine-poached pears or a topping of whipped mascarpone and sugary, slightly bitter orange peel.
Click here for the recipe: Molasses-Gingerbread With Mascarpone Cream
Part of HuffPost Food Group
Baking soda does indeed lose its potency over time. If you unwittingly let it expire, your next fluffy cake or bread recipe will emerge from the oven as dense and heavy as a hockey puck.
By storing it in a dry, air-tight container, baking soda should last for up to 18 months. You can find out whether or not a box of it is still good by performing this simple experiment:
Combine 1/2 cup of very hot water with a splash of vinegar, then stir in 1/4 teaspoon baking soda. If the mixture bubbles up, your soda is fine to use. If you don't see bubbles, that means you'll have to start anew.
Check out the slideshow above for 20 recipes that will help you use your baking soda up in time!
For more baking information, check out How to Bake the Perfect Cookie and The Difference Between Baking Soda and Baking Powder.