Cooks say the texture of potatoes can be improved by adding sodium bicarbonate to the cooking water. The compound, commonly known as baking soda, raises the pH of the water and helps create a thin, starchy layer on the potato's surface. That coating is described as ideal for producing a crisp finish. The technique was presented as a common point of agreement among the cooks consulted. The report does not give a precise quantity or specify which variety of potato should be used. It also does not identify a cooking time or discuss possible safety considerations.