Given the background description of some cooking related query, summarize the question into a title

[EX Q]: A family member has a dairy allergy so we often substitute non-dairy milk in recipes. Most often, this is almond (it's what we have in the house for the kids to drink, and is therefore always on hand). However, if a recipe involves baking soda or baking powder, almond milk produces a less satisfying rise and there's a bitter aftertaste.I think this means that the baking soda is not reacting fully with the almond milk. Soy milk does provide the same "lift" and eliminates the bitterness the same way that dairy milk would. What's causing this? Is it possible to adjust our baking powder recipes to use almond milk, or do we need to buy two kinds of milk (one to bake with, one to drink)?While I'm hoping to get a general rule of thumb, here are a couple of the recipes we have noticed this with for reference. Pancakes:1 c. flour1 tbsp. sugar2 tsp. baking powder1/2 tsp. salt1 c. milk1/4 c. oil1 eggand muffins:3/4 cup butter1 cup sugar4 cups flour4 tsp baking powder1/2 tsp salt1 cup raisins, plumped1 egg1 cup milkI did find a Question about almond milk in pancakes, but I'm hoping to get a more general answer about how baking soda/powder and almond milk work together (or, more accurately, fail to work together).
[EX A]: Adjusting baking powder to work with almond milk

[EX Q]: There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the seeds and cut away the ribs, are there any other methods that can lower the capsaicin level while retaining the other flavors?This was asked on Dave Arnold's Cooking Issues podcast, and I'm not sure they landed on a solid answer.EDIT: I'm looking for something that might cut the perceived heat by like 90% or even 100%, not just make it slightly milder. Something that completely neutralizes the capsaicin, not simply buffers it on your palate. (Starting a bounty).
[EX A]: How can you reduce the heat of a chili pepper?

[EX Q]: Some recipes call for stiff mashed potatoes, e.g. to help well formed shapes as in this recipe:http://www.tasteofhome.com/recipes/crunch-swiss-and-ham-appetizersShould I just boil the potatoes, mash way too much, and add no butter nor milk?
[EX A]:
How to make stiff mashed potatoes?

