Salt does raise water's boiling point, but at kitchen doses the effect is tiny. At 10 grams per litre, the temperature rises by less than 0.2 °C, which makes no difference to cooking. Salt is there purely for flavour. And the burst of bubbles when you pour it in? The grains simply give steam bubbles a place to form all at once.
Cooled below −183 °C, oxygen turns into a pale blue liquid. Pour it between the poles of a strong magnet and, instead of flowing away, it hangs suspended between them. The reason lies in its unpaired electrons, which respond to the magnetic field. Liquid nitrogen, by contrast, is colourless and pours straight through.
In 2012, Felix Baumgartner jumped from a capsule hanging beneath a balloon, about 39 kilometres up. In that extremely thin air almost nothing slowed him down, and he reached around 1,358 km/h in free fall, or Mach 1.25. He became the first person to exceed the speed of sound with nothing but his own body.