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

Input: Consider Input: I have a popcorn machine that produces popcorn without using fat. It basically blows hot air over the kernels, and after 2 minutes they start popping.You're not supposed to add any flavoring agent (salt, sugar, ...) in the machines as it's not made for that. So when I want to add flavor, I spray water onto the popcorn right after it has popped, and then scatter the flavoring agent. This works relatively well.The downside: the popcorn can become damp (I solve this by leaving the machine on, which blows hot air over the popcorn)you can waste some flavoring agent (not all of it sticks to the popcorn, some of it falls on the bottom of the bowl)The upside:no fat used, healthier and your fingers will be less "greasy"Any other ideas how to flavor your popcorn using no fat or a minimal amount of fat?

Output: How do I flavor popcorn with a minimal amount of fat?


Input: Consider Input: 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?

Output: How to best hold wild rice


Input: Consider Input: When I see tuna steaks, seared rare, on restaurant menus it's almost always Ahi tuna specifically. What's special about Ahi with this preparation method? Does it have different cooking properties from other kinds of tuna steak, like Yellowfin? Or is it an economic matter?I ask partly out of curiosity and partly because I'd like to make this myself, so want to know if I should be preferring Ahi to other tunas that are sometimes at the fish market.


Output: What's special about ahi tuna?