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

Ex Input:
I brew coffee using a french press. After I've pressed it, how can I make it chill fast?I've tried pouring it into a wider container (larger surface area) and putting it in the freezer. This is not optimal since I don't want to thaw the contents in the freezer. Also, this takes some time and risks spilling the coffee.When it is cold enough I put some ice cubes in a drinking thermos, pour in the coffee, close the lid and shake it. This part of the process works well because the ice "only" transfers the cold to the coffee and not the surroundings. I guess I could use crushed ice instead for greater effect?Is there a better/quicker way of making iced coffee?

Ex Output:
How can I chill ice coffee quickly?


Ex Input:
I am trying to improve the taste of this gluten free challah recipe. The texture seems right, but I am trying to add more flavor. I am wondering what ingredients I have the freedom to modify. For example,Can I increase the butter without altering the chemistry? Will this add to taste?Can I increase the salt? Why is there so little to begin with?Any other suggestions are welcome!

Ex Output:
How to improve the flavor of gluten free challah bread?


Ex Input:
What differences are, besides speed, when cooking omelettes in oven versus in the frying pan?I have traditionally always used pan but i see now some recipes recommend oven.

Ex Output:

Omelette cooked in oven or pan?