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

[Q]: Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge.
[A]: How do I keep meringue from "weeping"?


[Q]: Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about "standard" pans.I'm not currently interested in differences in care/cleaning/etc, I think those are quite well covered in other questions.So, I'm wondering what's the difference in the required technique when using them to cook food?
[A]: Difference in technique for cooking with non-stick and standard pans?


[Q]: I'm making mushroom soup recipe and I'm looking forward to serving it at dinner tomorrow. I have powdered the shitakes, sliced the mushrooms and the wild rice is in the oven now. In order to serve the best possible soup, where should I stop preparation tonight? If I were comfortable with all of the ingredients, I would prepare the soup up to the addition of cream. Unfortunately, I know nothing of wild rice, and how best to hold it. Will it be OK overnight in the fridge? Even better, can I leave the soup (up to the cream addition) on the porch overnight? It's expected to dip 10 degrees F below freezing and stay there until morning.EDIT: My best guess is to add the rice to the soup now, store overnight on the porch, and add the cornstarch slurry, cream and the rest just prior to service. Would the wild rice hold up to that?
[A]:
How to best hold wild rice