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

[Q]: I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements? My broiler is the "under-the-oven" kind which re-uses the gas flame that pre-heats the main oven.Edit: Are there any additional preparation steps I should be aware of? I'm a novice when it comes to cooking fish.
[A]: How long should tilapia filets of normal thickness be broiled?


[Q]: I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal of difference in the taste? If we marinate the chicken well in advance, does cooking in a pan slowly really make the dish more delicious?
[A]: Cooking Chicken in Cooker Versus Pan?


[Q]: I'm building a breadbox that will hold multiple loaves of bread. I was wondering if it would be a good idea to put a gasket around the lid to reduce air infiltration but I don't know what is more important. So is the key to keep out light or air or both?
[A]:
What makes bread mold grow; light, air or both?