Working on an idea for distilling herbs and spices to act as a concentrated flavor bomb in things like sauces and butters. The idea would be to have a freezer "spice rack" of different oils and distillates. I've seen some lab grade distillation kits online but have been thinking about doing a DIY version of them. There are a handful of ways to do extractions. Alcohol based, steam based, CO2 extraction. The CO2 method looks kind of neat but I'd definitely be worried about safety and what you actually get from it. Steam seems pretty straightforward.
Here's a cool video from Ben Krasnow of Applied Science on that.