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

[EX Q]: When making a pie, you almost always have to make holes in the dough with a fork. This is called docking.What is the exact reason for doing this? Are there kinds of pastry (puff, short crust, flaky) where this isn't necessary? Do you only need to do it when blind-baking? When you're using baking weights, does it still make a difference?
[EX A]: Why and when do you need to dock dough?

[EX Q]: I made a dish that used a small amount of wine and now I'm wondering how long I can keep the rest of it for next time. I know you wouldn't want to keep good drinking wine around long after opening it, but does the wine get too bad to use in cooking quickly? It's Chardonnay, if it matters. Thanks!
[EX A]: How long can I store cooking wine?

[EX Q]: I purchased some dried chile peppers from a local market thinking that I might be able to grind them up in a mortar and pestle. That completely failed - the peppers didn't grind at all, and instead mushed up.Is there any way to grind peppers in a mortar and pestle, or is that purely a job for a blender?Thanks!
[EX A]:
Grinding dried chiles in a mortar and pestle?