TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken.How to do it? Does it have some special methods to preserve the quality?

SOLUTION: How to stuff and/or spice the chicken BELOW the skin?

PROBLEM: 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?

SOLUTION: How to cook eye of round roast?

PROBLEM: I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when I removed it, the half cooked crepe would slide off into the pan of wet batter. Any suggestions?

SOLUTION:
Crepes sliding off crepe maker base