Agree with the conversions, but also for weight of dry goods - e.g. 1C flour = 120 g

That egg floating trick to see if an egg is still fresh.

What temp to bake chicken or fish in the oven.

Always looking up the shawarma spice mix even though I've made it a million times. Same with Chia pudding.

Common substitutions (no buttermilk? use milk and lemon juice)

Measurement conversions
Internal temp for different types of meat
Temps for different candy stages
Celsius / Fahrenheit conversions
Rules of thumb for cooking times of large cuts of meat, like X minutes per pound for a turkey (I still use a meat thermometer, but this is helpful for decided when to start cooking)

Measuring equivalents - I have multiple fridge magnets that I purchased for this exact reason.

I like the idea of measurements, ex 3 tsp = 1 tbsp and the meat cooking temps

Temperature to Cooke different type of meat
Easy breakfasts, lunches and dinners

Not really, but a spice quick reference list could be nice. I sometimes forget what can get used where, and appreciate being reminded of options. So like three dishes or foods for each herb/spice.

I had a magnet that had common conversions for measurements and another one that said how long different meats and other items could be kept in the refrigerator or frozen

Designing our family holiday wall calendar now. This year we're doing food tjemed Do you have any short cooking facts you're constantly looking up, and it would be helpful on the wall?