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

[Q]: Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt.Anyone knows who could be the possible culprit? I am betting on the frying pan but I wish to get some second opinion before buying something fancy.
[A]: What is the reason my veggies cook unevenly?


[Q]: I am cooking a meat stew with a delicious, fatty bunch of oxtails. Initially when browning the meat, I didn't get a sufficient amount of caramelized glaze around the oxtails and none of the fat melted into the stew.Is it possible to pull out the meat for a second sear, browning it thoroughly then reducing with the stew? Are there better ways to "save" the stew?
[A]: Can I "re-caramelize" meat after a failed braising attempt?


[Q]: Are there any available substitutes for greek yogurt?I don't have any in the fridge. Looking for a substitution besides regular yogurt or any yogurt based substitution. Looking to make a creamy like cold sauce for fish tacos.
[A]:
Substitutions for greek yogurt?