Raising agent is a crucial component in baking that helps to provide a fluffy, airy texture to the baked goods. There are various synonyms for a raising agent that are commonly used in the culinary world such as leavening agent, leaven, yeast, baking powder, and baking soda. Leavening agents are organic or inorganic substances that release gases, leading to the rising of the dough or batter. Yeast is a microorganism that ferments sugars in the dough, releasing gas and producing a bubbly texture. Baking soda and baking powder both release carbon dioxide when mixed with moisture and acid, and they are mainly used in quick bread recipes. In conclusion, raising agents are essential in baking, and there are various options available to achieve the desired texture.