TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: 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?

SOLUTION: What makes bread mold grow; light, air or both?

PROBLEM: It seems to be a popular ingredient in Asian (esp. Chinese?) food. I encountered them on pork spareribs, and some side dishes. Apparently it turns everything completely black when it is added.I can rule out soy sauce (which is too salty and tastes entirely different) and I realise that this question is rather vague. What additional information could I provide?Edit: I can rule out oyster sauce. I asked in a restaurant what the black stuff was, but either she didn't understand me or she didn't want to (all she told me was that it contained salt). Finally she said she made it herself. Anyway, I bought Hoisin sauce:and I think it's as close as it gets (perhaps the restaurant uses a slightly different version of the one I bought, as mine is a bit saltier and a bit less sweet).Update: I finally discovered the exact sauce I was looking for. It turned out to be Black Bean Garlic Sauce.

SOLUTION: What is the black, slightly sweet, flavour in some Asian food?

PROBLEM: I was watching a video recipe about peanut butter cookies. The maker mentioned that you shouldn't use all natural peanut butter for making those cookies, because the oils would make your dough split. You should use the other kind (I have no idea what this is).Is this true?My peanut butter contains these ingredients: peanuts, vegetable oil, vegetable fat, salt. I'm assuming this isn't 100% natural peanut butter? Is it only natural peanut butter if it contains only peanuts?

SOLUTION:
Is it true that natural peanut butter splits in cookies?