Did you ever swap an ingredient in a recipe with something similar, hoping nothing would change? But you found the recipe tasted weird or it failed completely? Not every ingredient is interchangeable and not every food item is similar, even if it looks that way. Take for example, baking soda -- you can't just swap it with baking powder because you'll get a flat cake. Ever wonder what's the difference between ginger ale and ginger beer, or seltzer and club soda? And why are there two kinds of cocoa powder on the supermarket shelf? To learn the difference between these examples and more, see the slideshow below.

Do you have an ingredient or food you want to know more about? Let us know below.

Pimenton vs. Paprika
1  of  8
PLAY
FULLSCREEN
ZOOM
SHARE THIS SLIDE 
Both paprika and pimenton are spices made from ground, dried peppers, but the peppers used can vary. Both powders are red in varying hues and range in levels of flavor from sweet to hot and everything in between.

The Differences: The major difference is how they are dried. The peppers used to make paprika (from Hungary) are literally hung out to dry. The peppers used to make pimenton are dried over smoldering wood (typically oak) so the resulting spice has a smoky flavor.

How To Use: If a recipe calls for paprika, it's best to use Hungarian paprika. If a recipe calls for Spanish paprika, smoked paprika or pimenton, use pimenton unless you don't want a smoky flavor.

Images courtesy of wlayton, Flickr and Francis Bourgouin, Flickr.

Main image courtesy of Francis Bourgouin, Flickr, Mike Saechang, Flickr, kimubert, Flickr and kelly cree, Flickr.