I haven't tried the method described in the article yet (great post!), but I've done slower extraction methods. They works especially well for things that are either fatty or excellent fat/oil solvents. Quite a few flavors are oil-based, or have a significant oil component, and they don't mix as well in just water.

Vodka and cream are particularly easy bases for infusing flavors, so you're in luck if you're into cocktails and/or ice cream.

Butter works, too, but liquids are easier to work with. Sugar also holds flavors nicely - that may be the best route for iced tea, if you don't mind it being a bit sweet. Vanilla sugar is classic, but for iced tea, spearmint leaves may be better. (And mojitos, of course.)

Either steeping in vodka (for a few weeks) or gently heating in cream will extract flavors. For butter, just mix it with minced herbs or whatever. For sugar, chop/grind/mince whatever and keep it in a jar full of sugar for a few weeks.

Since the technique relies in part on the solubility of N2O in water, I'd be surprised to find out that cavitation worked well in oil.

I wasn't talking about extracting in oil, but extracting oil-soluble flavors: clove, mint, vanilla, rosemary, cardamom, garlic, bacon, coffee, capsaicin, etc. Cream and vodka both have plenty of water.

I haven't tried cavitation (yet!), but I've done extraction by slower processes.

Also flavored vinegar. Also simple syrup. Also vanilla extract.