The main purpose of baking soda in cooking (like other similar substances) is to raise the dough artificially.
That's why it's usually used in confectionery (when making small cookies, pastry crumbs, puff pastries, and cake layers). Leblanc first obtained soda in 1793, though baking soda (purified) appeared only in 1861, thanks to Solvay. Baking soda was first used in France and Germany. The production of modern stamped cookies began precisely thanks to baking soda.
Soda is also known as an ingredient in English marmalades. It's mixed into (meat) fillings for dishes of Uzbek, Romanian, and Moldovan cuisines, and into drinks.
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