Soup too salty: peel potato, slice large, add to soup and simmer 10 minutes, remove potato (it absorbs salt)
Tomato sauce too acidic (spaghetti, etc): add pinch (1/8 tsp) of baking soda to neutralize acid, too much makes it taste metallic
Add cream of tartar to make meringue better (1/8 tsp per egg)
Sift flour to make cakes lighter
Wilted lettuce: soak in ice water with 1 Tbs vinegar
Add ¼ tsp baking soda to beans to reduce cooking time and reduce gas

Brown sugar: 1 cup white sugar + 1 Tbsp molasses for light, + 2 Tbsp molasses for dark
Baking powder 1 tsp: ¼ tsp baking soda + ½ tsp cream of tartar