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Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate) is a chemical compound with the formula NaHCO3. It is a salt composed of sodium ions and bicarbonate ions. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slightly salty, alkaline taste resembling that of washing soda (sodium carbonate). The natural mineral form is nahcolite. It is a component of the mineral natron and is found dissolved in many mineral springs. It is among the food additives encoded by European Union, identified as E 500. Since it has long been known and is widely used, the salt has many related names such as baking soda, bread soda, cooking soda, and bicarbonate of soda.

Cooking
Main article: Leavening agent

With acids
Sodium bicarbonate, referred to as "baking soda", is primarily used in baking, as a leavening agent. It reacts with acidic components in batters, releasing carbon dioxide, which causes expansion of the batter and forms the characteristic texture and grain in pancakes, cakes, quick breads, soda bread, and other baked and fried foods. Acidic compounds that induce this reaction include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cocoa and vinegar. Natural acids in sourdough can be leavened with the addition of small amounts as well. Sodium bicarbonate can be substituted for baking powder provided sufficient acid reagent is also added to the recipe. Many forms of baking powder contain sodium bicarbonate combined with calcium acid phosphate, sodium aluminium phosphate or cream of tartar.

Sodium bicarbonate was sometimes used in cooking vegetables, to make them softer, although this has gone out of fashion, as most people now prefer firmer vegetables. However, it is still used in Asian and Latin American cuisine to tenderise meats. Baking soda may react with acids in food, including vitamin C (L-ascorbic acid). It is also used in breading such as for fried foods to enhance crispness and allow passages for steam to escape, so the breading is not blown off during cooking.

By heating
Heat causes sodium bicarbonate to act as a raising agent by releasing carbon dioxide when used in baking. The carbon dioxide production starts at temperatures above 80 °C.

2NaHCO3 → Na2CO3 + H2O + CO2
Since the reaction occurs slowly at room temperature, mixtures (cake batter, etc.) can be allowed to stand without rising until they are heated in the oven.