from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. A mixture of baking soda, starch, and at least one slightly acidic compound such as cream of tartar that works as a leavening agent in baking by releasing carbon dioxide when mixed with a liquid, such as milk or water.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. a dry leavening agent used in baking; a mixture of baking soda, an acid (often cream of tartar) and starch to keep it dry; when wetted, carbon dioxide is released

from the GNU version of the Collaborative International Dictionary of English

  • n. a substitute for yeast, usually consisting of an acid, a carbonate, and a little farinaceous matter.
  • n.

from The Century Dictionary and Cyclopedia

  • n. Any powder used as a substitute for yeast in raising bread, cakes, etc.
  • n. The baking-powders in use in the United States belong virtually to the following classes: bicarbonate of soda with cream of tartar
  • n. acid calcium phosphate
  • n. dry soda-alum
  • n. both acid calcium phosphate and dry soda-alum; and in all starch to absorb hygroscopic moisture from the air and prevent premature loss of carbon-dioxid gas.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • n. any of various powdered mixtures used in baking as a substitute for yeast


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