Unlike Splenda, stevia is an herb and is not available from just one company. So, I imagine it varies. I use only the liquid, non alcohol base mostly in drinks and in small recipes for myself - like the waffles or cream cheese danish. I just experimented with it.

I would only bake with it if I used a recipe designed for stevia - I'm not one to experiment with stuff like that (low patience!). I've eaten FABULOUS brownies sweetened with stevia, and I'm sure I'll make some once I'm off induction because I do prefer to use a more natural sweetener as much as possible.

The packets of stevia tend to lump up in cold drinks and need to be stored in an air tight (non humid) area or they will clump in packets.

So, that is the extent of my knowlege of stevia. Good luck in your cooking endeavors.