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Sodium bicarbonate is the chemical compound with the formula NaHCO3. Because it has long been known and is widely used, the salt has many other names including sodium hydrogen carbonate, sodium bicarb, baking soda, bread soda, cooking soda, bicarb soda, saleratus or bicarbonate of soda. It is soluble in water. Sodium bicarbonate is a white solid that is crystalline but often appears as a fine powder. It has a slight alkaline taste resembling that of sodium carbonate. It is a component of the mineral natron and is found dissolved in many mineral springs. The natural mineral form is known as nahcolite. It is also produced artificially.

Sodium bicarbonate is primarily used in cooking (baking) where it reacts with other components to release carbon dioxide, that helps dough "rise." The acidic compounds that induce this reaction include cream of tartar, lemon juice, yogurt, etc. Some forms of baking powder contain sodium bicarbonate combined with cream of tartar.

A small amount can be added to a beef stew to make tough meat tenderize faster.
Sodium bicarbonate is used to give pretzels their dark brown color.
Was formerly used as a source of carbon dioxide for soda water.
Can be used when preparing tomato sauce to neutralize the tomato's acidity.
It is added to beans in water to prevent flatulence produced when eating them.
It is effective in extinguishing grease fires which may occur when deep frying.