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

Example Input: I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alcohol, raw bite or volume) then I could adjust according to my subjective taste and dish.Some general guidelines about how do you know when your wine is reduced or what to look for in a reduced wine would be useful.
Example Output: How do I know when my wine is properly reduced?

Example Input: I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an eggy mess. I've tried multiple pans including my cast-iron pan, a teflon, pan, and others but they seem to always stick. What am I doing wrong?
Example Output: Frying Eggs—Sticking to the Pan

Example Input: I'm trying to learn to fillet and skin fish, and getting conflicting advice.Most sources say that the boning/filleting knife should be quite sharp. But when an instructor showed me how to skin a trout fillet, the knife wasn't particularly sharp, and the technique seemed akin to scraping the flesh off the skin in one pass. I've even seen some information on-line by a surgeon who got good results with the "blunt dissection" approach, skinning a fillet with the handle of a table spoon. I haven't bought a boning/filleting knife yet, but in experiments my chef's knife (I know, too thick and stiff) tends to cut right through the skin.I'm coming to the conclusion that a knife for this purpose should be only moderately sharp. (Part of the problem may be standards-- I hone my own knives, and I don't call a knife sharp unless I can shave the hairs off my wrist with it.) Am I on the right track?
Example Output:
How sharp should a filleting knife be?