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

Ex Input:
Tonight, the main course is: Red Baron's Chicken Alfredo.The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more intricate taste. I'm already throwing a lot of salt and pepper in there, what else could one use?

Ex Output:
What are some seasonings that can spice up a bland frozen chicken alfredo?


Ex Input:
Because of the contest, I read up about tofu. It's something I'm not familiar with at all, I've only eaten it twice. I came across the term 'silken tofu'. I only know this by name.I've found that silken tofu is in short tofu that's not well pressed. It's consistency is custard-like. My question is if this is correct. Are there any other differences, apart from the moisture content?Another question is how to handle this. You can't fry custard AFAIK (although I'm willing to try ;-) ). So do you always use it raw? Or do you bake it in the oven? Do you use it as a 'sauce' with fried veggies? Or should/can you drain/press it yourself? If you would drain/press it yourself, would you have the same result as store-bought regular tofu?

Ex Output:
What is silken tofu compared to regular tofu and how do you use it?


Ex Input:
When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose it depends on the kind of oil, temperature and duration, can you give example for several typical cases? (for example, vegetable oil, medium heat, 15 minutes, etc)How does this affect the nutrition and energy calculation? For example if 50 grams of vegetable oil contains ~400 kcal, how much calories does some food cooked with that much oil has?

Ex Output:

Stir-frying: how much of the oil evaporates?