Ari LeVaux is a patriot, mayonnaise abuser, mother lover, and native Montanan from Massachusetts. He writes Flash in the Pan, a nationally syndicated food column, which first appeared in the Missoula Independent.
As we head into the New Year, here’s how to use baking soda and baking powder, the two most common culinary bases, to improve your eggs, potatoes, and even your morning coffee.
