Which substance is added to food primarily to help it rise when cooked?

The addition of a raising agent to food is essential for achieving the desired volume and lightness in baked goods. Raising agents, such as baking powder, baking soda, or yeast, release gases (like carbon dioxide) during cooking, which creates bubbles in the mixture. As the food is heated, these gases expand, causing the dough or batter to rise. This process results in a fluffy texture that is characteristic of many baked products like bread, cakes, and muffins.

In contrast, thickeners are used to increase the viscosity of a fluid without altering its state, enhancers improve flavor but do not contribute to texture or rising, and emulsifiers help mix and stabilize ingredients that typically do not blend well, such as oil and water. While all these substances have important roles in food preparation, the specific function of raising agents makes them crucial for helping food rise when cooked.