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

Example Input: I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland. I plan on experimenting, but I don't know where to start.From Cooking for Geeks: We were reading Thomas Keller, and he talked about how salt is a flavor enhancer, and he mentioned that vinegar does a similar thing. It doesn't add a new taste, but it often alters the taste that's there.What are the distinct advantages of using vinegar over salt as a flavor enhancer?
Example Output: Advantages of using vinegar as a salt substitute for enhancing flavor?

Example Input: What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
Example Output: How to cook eye of round roast?

Example Input: Is there a rule of thumb for the weight or cut? I'd prefer to err on the side of well-done, as I want to serve it to my toddler.
Example Output:
How long should Lamb leg steaks be cooked for?