However, it's probably more popular for its use in baked goods and confections, from snickerdoodle cookies to lollipops.

From where it comes from to why you use it, we’ll break down this mystery ingredient that is probably hanging out in your pantry right now. Cream of tartar is a byproduct of the wine-making process.

Angel food cake, often served with fresh berries and whipped cream, gets its fluffy consistency from egg whites beaten with ...

It's sometimes used in baking - mixing sour cream with cream of tartar results in a very light, airy sponge cake. It also adds a desirable sourness to cheesecakes and chocolate brownies.