Which of the following best describes the role of raising agents in cooking?

Raising agents play a crucial role in cooking by helping food to rise, creating a light and airy texture in baked goods. They work by producing gas, which expands when heated, leading to the leavening effect. Common types of raising agents include yeast, baking powder, and baking soda, each of which generates carbon dioxide or other gases. This gas gets trapped within the dough or batter, causing it to expand and rise during baking. This process is fundamental in making products such as bread, cakes, and pastries, where a desirable rise is essential for their texture and overall quality. Thus, the primary function of raising agents is indeed to help the food rise, making option D the best description of their role in cooking.