What is the purpose of using baking soda in recipes?

Using baking soda serves primarily as a leavening agent in recipes. When combined with an acid, such as vinegar, lemon juice, or buttermilk, baking soda undergoes a chemical reaction that produces carbon dioxide gas. This gas gets trapped in the batter or dough, causing it to rise and create a light, airy texture in baked goods like cakes, muffins, and bread. This leavening action is crucial for achieving the desired volume and texture in many recipes.

In contrast, while baking soda can have some impact on flavor, its primary function is not for taste enhancement. It does not act as a preservative to keep food fresh over time, nor is it typically used to enhance color in recipes. Its main role revolves around its ability to produce gas and provide lift, making it an essential ingredient in many baking applications.