I have a (molecular) cooking recipe with instructions on introducing an agent to create an alkaline (base) environment while cooking (to influence the Maillard reaction).  What 'normal'/common ingredients can I use to create such an environment in my pan?  
That is absolutely correct, an alkaline environment will speed Maillard reactions, and baking soda is a simple choice for creating it. The one thing to watch out for, depending on what you are cooking is that it can also create a mushy texture. You'll want to use a very small amount, less than 1% by weight for sure. 