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I'm a little confused as to what are the difference between them, when should I use which?

Also, how long is the lifespan and proper care after opening of these products? If I don't bake that often can I just keep a small can in the pantry for a long while? Can they be substituted for each other?

Thanks!

Francisco Noriega
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  • possible duplicate of [Baking soda vs baking powder?](http://cooking.stackexchange.com/questions/4/what-is-the-difference-between-baking-soda-and-baking-powder) or [active dry vs rapid ride yeast](http://cooking.stackexchange.com/questions/9355/how-to-convert-a-recipe-calling-for-active-dry-yeast-into-rapid-rise-yeast) or [yeast vs baking powder](http://cooking.stackexchange.com/questions/8832/why-use-yeast-instead-of-baking-powder) – Mien Oct 19 '13 at 18:56
  • Most of these questions are individually answered, or at least worth exploring. I have to vote to close your question as to broad, but I invite you explore the many questions in the [tag:yeast] and [tag:baking-powder], as well as some of the more pertinent ones linked below. If you still have a question that is more specific, please do ask it. – SAJ14SAJ Oct 19 '13 at 18:57
  • I agree with SAJ14SAJ, these questions together make a sizeable book chapter, if not a small book on food technology. So, sorry, we have to close it as too broad. – rumtscho Oct 19 '13 at 19:07