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

[EX Q]: Imagine you're making someone a tea, but for whatever reason they have to leave soon. How can I cool the tea so that they don't have to choose between leaving it unfinished or burning their mouth? Ideally the method should not only be fast, but also let me reliably reach about the same temperature every time.I've thought of the following:Add additional milk - cools tea, but affects taste.Heat the water less - won't make tea as hot, but might affect how well the tea infuses.Add cool water to boiled water - would cool down a fully-infused tea, but hard to control resulting temperature.Put it in the fridge for 30 seconds or so - would cool tea, but seems like a bad idea.
[EX A]: How can I cool tea quickly?

[EX Q]: Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze them without peeling them. Does freezing/canning do something to the texture of the tomato that makes the peel a problem?
[EX A]: Why peel tomatoes?

[EX Q]: Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final result.
[EX A]:
What is the 'best' flour to use for brownies?