Most of that is oriented toward yeast breads, but as a minor point that was confusing to me for awhile:
At least in the US, there is no technical legal definition for baking powder. So companies vary widely in what is included in baking powder. Ideally, baking powder would include a dry acid and base that react only in typical baking temperatures, but this is not the case. Some are very similar to baking soda in formulation, and others use different ingredients that require heat to react to any substantial extent.
There's an article somewhere I found that has a really great discussion of the issues, with history and reviews, but I can't find it. This is a sort of abridged version that smooths over some of the differences you'll run into: