— Vesanto Melina

I always use a double acting aluminum-free baking powder, and the one that I tend to use is Rumford. It's reliable. If you don't know if you're a baking powder, which should be stored airtight in a drawer and labeled with the date that you bought it because it doesn't last forever. It doesn't last forever, that's for sure. But it lasts a long time if it's stored properly. You can put some baking powder into a small dish with a little bit of hot water and it will fizz up. So that's the baking powder that I use, Vesanto. I use double acting aluminum-free. I don't need any extra aluminum in my food.