Cream of Tartar

Store in an airtight container in a cool, dry place away from moisture. Keeps indefinitely when protected from humidity.

Use 1/8 teaspoon per egg white to stabilize meringues and prevent weeping

Combine 2 parts cream of tartar with 1 part baking soda to make homemade baking powder

Add a pinch when boiling vegetables to help them retain their bright color

Prevents sugar syrups from crystallizing when making candy or frosting

Using too much—it has a metallic, bitter taste in excess; start with 1/8 teaspoon

Expecting it to leaven alone—cream of tartar needs baking soda to create lift

Storing in a humid environment causes clumping and loss of potency