Instructions: Baking soda is pure sodium bicarbonate which releases carbon dioxide when it is heated or combined with an acid (such as lemon juice or buttermilk), and thats
what makes your cakes and cookies puff up.

Baking powder is also sodium bicarbonate, but it already has the acid

(usually tartaric acid) mixed in. Double-acting baking powder releases carbon dioxide
as soon as a liquid is added, and then again when it is heated.

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