It's all about the science.
If you look on the side of the box, baking soda is listed as an antacid. When it produces carbon dioxide, it essentially neutralizes the acidic ingredient. But what if you need acid for flavor? Let's use a more obvious example like. If you only use baking soda, you'll lose that telltale tang. Using a combination of both will both leaven a recipe and keep some of the flavor profile.
Also, in some cases, baking soda alone may not give enough lift. Adding too much of it will create a metallic or bitter taste. That's why it requires a little help from a friend. It's a delicate balance between gas production, flavor, and browning for most baked goods, which is why you often see both used in the same recipe.
For baking soda, place a teaspoon of it into a small bowl and add a tablespoon of vinegar or lemon juice. It should bubble and fizz vigorously like a little volcano project if it's fresh. If not, you know what to do. And perhaps this should go without saying, but please don't use the same baking soda actively deodorizing your refrigerator. That's already serving its purpose and doesn't belong in your baked goods.
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