Ammonium 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.
• In Thailand, soaking insects in baking soda for three to five hours prior to cooking produces a sweeter, more mushroom-like (umami) taste in the finished cuisine.

It is commonly used as an inexpensive nitrogen fertilizer in China, but is now being phased out in favor of urea because of its relatively low quality and instability. This compound is used as a component in the production of fire-extinguishing compounds, pharmaceuticals, dyes, pigments and it is also a basic fertilizer being a source of ammonia. Ammonium bicarbonate is still widely used in the plastic and rubber industry, in the manufacture of ceramics, in chrome leather tanning and for the synthesis of catalysts